Vegan Chocolate Stout Cupcakes with Whisky Icing (Burns Night)

Maryanne Hall

Maryanne Hall

24th January 2022
Maryanne Hall

Vegan Chocolate Stout Cupcakes with Whisky Icing (Burns Night)

25 min

A perfect recipe for Burns Night!

Using vegan porter or stout makes for a lovely rich taste that enhances the chocolate nicely… Not all such beers are vegan however so we’ve given you a few pointers. Guinness is now vegan!

This recipe was originally made for 


Dry Mix

  • 250g/1½ cups plain (all-purpose) flour. Gluten-free? Use plain GF flour + ¾ tsp xanthan gum
  • 200g/1 cup dark brown sugar
  • 50g/⅓ cup cocoa powder
  • 1 tsp baking powder
  • ½ tsp salt

Wet Mix

  • 240ml/1 cup dark vegan beer, eg stout or porter.
  • 120ml/½ cup plain vegetable oil
  • 2 tbsp cider vinegar
  • 1 tbsp flax meal, mixed with 2-3 tbsp water

Whisky Buttercream Icing

  • 225g/1 cup vegan margarine and mild coconut oil at roughly 50:50 ratio. Use Biona Cuisine coconut oil or similar
  • 375g/3 cups icing sugar
  • 1 tsp vanilla extract or essence
  • 2-5 tbsp plant milk, eg soya, almond etc
  • 3-4 tsp Irish whiskey or Scotch whisky

Optional Toppings

  • Askey’s Crackin’ Chocolate Chunk or Crackin’ Caramel (both are vegan, whereas not all the Askey’s range is) Cake decorations – eg sprinkles. Check these are vegan as not all are.


Preheat the oven to 180°C/350°F/Gas Mark 4. Line 14 cupcake holes with 14 cupcake liners.
In a large bowl, sieve then whisk together the cupcake dry ingredients.
Pour the wet ingredients into the dry and mix thoroughly so that everything is well integrated. Don’t overmix.
Fill the cupcake liners about two thirds full with batter. Place in a hot oven immediately and bake for 16-18 minutes – set a timer for 16. Then use a cake tester/toothpick. If it comes out clean, they’re ready. If not, cook for another 2-3 minutes.
If you’re cooking these on different oven shelves you might want to swap them round before giving them extra time.
Make the icing and chill it while the cupcakes are baking.
Cool the cakes before icing.


Using a cake mixer or food processor, beat the fat until smooth.
Drizzle in the sieved icing sugar then the vanilla.
Now drizzle in the plant milk 1 tbsp at a time – you might not need it all – until the icing becomes spreadable. Add the whiskey/whisky a little at a time until you get the taste you want.
Beat for another minute or two until the icing is light and fluffy. Chill for half an hour or more then transfer to a piping bag and pipe it on top of each cupcake. If you don’t have a piping bag, just spoon it on then make patterns with a fork!
Drizzle with the crackin’ caramel or chocolate topping and then cake decorations if using. Keep the iced cupcakes in an airtight container and store in a cool place so the icing doesn’t melt too much.

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