Chocolate Stout Cupcakes With A Healthy &Fun Twist

photo credit: Patty’s Day is almost here! It’s one of my favorite holidays! Guess it’s in my blood, my great-grandmother came over from Ireland on a boat to Ellis Island when she was 12 years old.  So my love for green and Guinness must come directly from my Irish heritage. Then I saw these chocolate stout cupcakes on the Food Network and I knew this was my next recipe to try. With a healthier spin of course and a holiday surprise if you’d like! So here’s my tribute to Chef Dave Lieberman’s Chocolate Stout Cupcakes. (He uses a lot of confectioners sugar in this recipe but using a substitute is very time-consuming and doesn’t always keep the right consistency which can ruin your frosting. So it’s in moderation so enjoy your powdered sugar so you can indulge in your cupcakes!!) 🙂


  • 3/4 cup cacao, plus more for dusting finished cupcakes
  • 2 cups sugar in the raw
  • 2 cups almond flour
  • 1 teaspoon baking soda
  • Pinch Himalayan salt
  • 1 bottle of Guinness
  • 1/2 stick butter, melted
  • 1 tablespoon vanilla extract
  • 3 large eggs
  • 1 cup plain Greek Yogurt
  • 1 cup plain Greek Yogurt- drained of liquid (use this cup of yogurt for frosting) (Drain-by putting yogurt into a cheese cloth and hang over a bowl till liquid drains out-refrigerate again till yogurt firms up)
  • 3/4 to 1 cup almond milk
  • 1 (1-pound) box confectioners’ sugar
  • 3-4 Tbs Irish Mist (optional)


Preheat oven to 350 degrees F.

In a large mixing bowl, whisk together the cacao, sugar, flour, baking soda, and salt.

In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in yogurt until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.

Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.

To make the icing:

In a medium bowl with a hand mixer, beat the yogurt on medium speed until light and fluffy. Gradually beat in the almond milk. On low-speed, slowly mix in the confectioners’ sugar until incorporated and smooth. Slowly add in the Irish Mist, mix until desired consistency. Cover with plastic wrap and refrigerate until ready to use. Icing can be made several hours ahead and kept covered and chilled.

Top each cupcake with a heap of frosting and dust with cacao.

Original recipe: Food Network

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About Farm, Foodie and Fitness

Kelly Roberts is a Healthy Living Advocate. She is the owner and CEO of Beach Pilates and Wellness and Farm Foodie Fitness. She is a Certified Holistic Health Coach and received her training from the Institute of Integrative Nutrition in New York City. Fueled by passion, she founded her holistic health practice, Farm Foodie Fitness. She educates and teaches her clients and the community the life changing benefits of nutrition and living a healthy lifestyle. Her practice consists of corporate and private clients from all across the country. Kelly is also the owner of Pilates on the Beach in Ocean City, Maryland and Bethany Beach, Delaware. She offers classes out on the beach for locals and visitors from May to September. She is a Certified Pilates instructor by world renowned Body Arts and Science International. BASI Pilates ®. For the past ten years, she has specialized in Pre and Post-Natal, athletes, rehabilitation, and clients with chronic illness. Kelly also offers private one-on-one sessions, as well as semi-private sessions. Kelly first discovered Pilates twelve years ago after a serious car accident left her with debilitating back and neck pain. She incorporates the Pilates method into her teaching and daily practice to maintain movement, a healthy lifestyle, and to live pain free. Kelly holds a Bachelor of Arts in Communications from Salisbury University with a concentration in Mass Media. Her passion for nutrition and food lead her to Alissa Cohen, where she studied to become a Certified Raw Chef. She enjoys incorporating raw foods into her diet and sharing her knowledge with her clients, friends, and family. She offers private and group cooking classes, food demos, and has also been a private chef to a number of families. Also a Certified Master Gardener, she understands the importance of fresh, local foods, and knowing where your food comes from. Kelly offers gardening knowledge, advice, and hands on training through community gardens. She also teaches elementary children the benefits of nutrition and how growing your own food through edible school yards. Kelly is also a published author; her fiction novel, "The Road to Chianti" and her summer and winter cookbooks, "Farm Foodie Fitness Homegrown.” She has been featured in Mind Body Green, Charleston Home Magazine, and many other publications. Kelly recently released her first fitness DVD "Beach Pilates and Wellness, Pilates Mat Workout." She also has a successful health, nutrition, fitness, and organic gardening blog. Make sure to check it out! When Kelly is not running businesses she's chasing her two little ones. Contact Kelly to book seminars, demonstrations, book signings, or speaking engagements.

2 thoughts on “Chocolate Stout Cupcakes With A Healthy &Fun Twist

  1. Wow this recipe sounds great but I don’t think I’ll be able to wrestle a Guiness away from my husband for this . . . 🙂 Happy St. Patrick’s Day! (My grandfather also came over from Britain in 1902 but the other side of the family goes back to the early 1700s. One of my grandfathers was a spy for George Washington – love history!)

    • This recipe is trouble for me! I love my Guinness! Been drinking all week! Love them! Love my heritage and history too. My gram is 92 and she still tells me a new story every time I see her. Her stories are building #2 novel for me so I love it even more!! Happy St. Patty’s!!

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