Chocolate Stout Cupcakes with Bailey’s Irish Cream Cheese Frosting

I patiently took this picture before devouring it in four bites.

I cannot even begin to describe the awesomeness that is Skinnytaste.  This woman comes up with delicious healthy recipes, shares them and makes everyone’s day better.  I linked to her Chocolate Stout Cupcake recipe and decided on Friday that I should give them a try.

Umm…. they were amazing.  So amazing that I had to give them to Jess (that’s Bella’s actual name!  She said I can use it now) to bring to her coworkers because I was eating an average of THREE per day this weekend.  Three cupcakes per day is just not healthy, no matter how low in calories or PP they are!   The fact that I was eating three per day gives you a hint that they were ridiculously successful, though.  And they were really easy to make, so I’ve decided to share the recipe with you!

Chocolate Stout Cupcakes with Bailey’s Irish Cream Cheese Frosting (from Skinnytaste)
Servings: 12
PointsPlus Per Serving: 5!
Calories Per Serving: around 189

Ingredients

Frosting:

  • 5.5 oz 1/3 less fat Philly Cream Cheese, softened, 9 PP
  • 1/2 cup powdered sugar, 6 PP
  • 4 tsp Bailey’s Irish Cream, 2 PP (it’s about 2/3 oz)

Cupcakes:

  • 3/4 cup + 1 tbsp sugar, 17 PP
  • 1 cup flour, 12 PP
  • 7 tbsp unsweetened cocoa powder, 3 PP
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 egg, 2 PP
  • 1/2 cup stout, 2 PP
  • 4 oz unsweetened apple sauce
  • 1/4 cup unsweetened vanilla almond milk (skim milk works too)
  • 1/4 cup reduced fat sour cream (i used Chobani 0% plain), 2 PP
  • 1 tsp vanilla
  • 1 1/2 tbsp canola oil, 5 PP
  • cooking spray

Directions
1. Combine all the frosting ingredients in a medium bowl and mix until smooth with an electric mixer. Refrigerate until ready to use.

2. Preheat oven to 350°. Line a cupcake tin with 12 liners and lightly spray liners with oil (to prevent sticking).

3. In a large bowl sift together all the dry ingredients; sugar, flour, cocoa powder, salt and baking soda (or put them all in a bowl and whisk it until well combined).

4. In a medium bowl combine the wet ingredients (egg through canola oil) and beat until smooth.

5. With a mixer, slowly add the sifted flour mixture to the wet ingredients and mix until just combined. Pour into cupcake liners and bake 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

Is it just me, or do you all think it’s a bit kinky to “undress” your cupcake before eating it?

A few notes: the beer does not have to be flat before you use it.  I know that some beer breads require this, but these cupcakes are an exception.  You can also use any kind of stout.  I used a random one that’s been in my fridge for about 1.5 years; worked just fine!  One more thing – you may think that you’re filling the cupcake liners with too much batter, but believe me, once you’ve evenly divided it amongst the liners, they’ll cook up just the way they’re supposed to.  And remember to share so that you don’t end up eating SIX of them in two days!