These Chocolate Stout Cupcakes with Whiskey Caramel Buttercream are everything! Moist Stout-infused chocolate cupcakes get a generous swipe of whiskey caramel buttercream.

Chocolate Stout Cupcakes with Whiskey Caramel Buttercream

The recent appearance of warm weather beckoned the wasp community out of hibernation. Mother Nature was all like, “Hey, wake up! It’s time, once again, to torment the baker girl. Chop, chop!”

And, just like that, the wasps are back. I’m writhing with joy (insert sarcasm here).

I love that it’s warming up, but I wish the winged beasts would crawl back into the hive they came from. I truly believe they can sense my fear. They can feel the fear emanating from my core, so they just hover there, eerily floating and threatening to strike.

It gives me the creeps just thinking about it.

Chocolate Stout Cupcakes with Whiskey Caramel Buttercream

And just when I thought it couldn’t get worse, I spotted a fat bumble bee soaring through the air like a tiny missile. If I had been outside, I have no doubt that it would have redirected its course to head in my direction. They smell fear, I tell ya!

But, alas, there’s hope for this bee-fearing gal; my parents are having a roof added over their back deck and having the entire thing screened in this spring. I like to think they’re doing it for my peace of mind, but I know that’s not true.

Chocolate Stout Cupcakes with Whiskey Caramel Buttercream

I received a text from my mom yesterday morning asking me what I’ll be doing with all of my free time. To which I responded, “Um, free time? What free time?” My mom quickly responded,”You’re always busy swatting, screaming, and running from bees. Now what will you do?”

That’s okay, mom, poke fun. I got your number, lady.

The answer came easily. I’ll be spending my time sipping cocktails in peace now that I’ll have a protective bee shield surrounding me. It will be like wearing a bee suit, only without appearing like a total psychopath. Although, I’m still considering investing in one and wearing it on my daily walks with the pup.

Needless to say, I’m looking forward to my bee-free summer.

Chocolate Stout Cupcakes with Whiskey Caramel Buttercream

Now, let’s talk about these Chocolate Stout Cupcakes with Whiskey Caramel Buttercream. It’s what you came here for in the first place, right? These super moist chocolate cupcakes are infused with dark, rich stout and get a generous smear of whiskey caramel buttercream.

Oh. My. Word. The buttercream is beyond delicious. I used my favorite buttercream recipe and added a few generous spoonfuls of salted caramel and a few heavy splashes of Irish whiskey. It’s everything! Sweet, toasty, and slightly oaky. It really is a great balance of flavors.

The stout in the chocolate stout cupcakes isn’t shy. You can taste the rich, yeasty flavor of the beer in every bite, and it pairs wonderfully with the chocolate.

Chocolate Stout Cupcakes with Whiskey Caramel Buttercream

Moist Stout-infused chocolate cupcakes get a generous swipe of whiskey caramel buttercream.



  • 2 ounces unsweetened chocolate, chopped
  • 1 stick unsalted butter
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 egg yolk
  • 1/2 cup stout (such as Guinness)
  • 1/3 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/4 cup cocoa powder
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt

Whiskey Caramel Buttercream

  • 1 stick unsalted butter
  • 1 cup powdered sugar, sifted
  • 3 tablespoons salted caramel
  • 3 tablespoons Irish whiskey (such as Jameson)



  1. Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. 
  2. In a small saucepan, add the chocolate, butter, and both sugars. Cook over low heat until choclate is melted and the mixture is smooth.  
  3. In a large bowl, whisk the egg, egg yolk, stout, milk, vanilla extract, and instant espresso until thoroughly combined. Slowly whisk in the warm chocolate mixture until combined. 
  4. In small bowl, add the flour, cocoa powder, baking powder, and salt. Whisk to combine.
  5. Add the flour mixture to the chocolate mixture and whisk until until thoroughly combined. 
  6. Spoon the batter into the prepared muffin cups, filling each cup 2/3 of the way full. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean. Allow the cupcakes to cool completely in the pan on a wire rack. 
  7. Remove the cooled cupcakes from the muffin tin. Frost the cupcakes using a small offset cake spatula. The cupcakes are best served the day they are baked, but they can be stored in an airtight container for up to 3 days. 

 Whiskey Caramel Buttercream

  1. Cream butter and powdered sugar together in the bowl of a mixer fitted with a paddle attachment. 
  2. With the mixer on low speed, slowly drizzle in the caramel. Scrape down the sides of the bowl. 
  3. With the mixer on low speed, very slowly drizzle in the whiskey. Scrape down the sides of the bowl. Turn the mixer to medium speed and beat for 20 additional seconds. 


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