Guinness Cupcakes With Baileys Irish Cream Frosting Recipe

With St. Patrick’s Day just around the corner, I thought it would be the perfect time to share our favorite Guinness Chocolate Cupcakes recipe.

Moist and delicious chocolate cupcakes flavored with Guinness stout and then topped with a sweet frosting made with Baileys Irish Cream.

The perfect combination of two famous Irish beverages made into a dessert that you can share with your family and friends! And what better excuse to make them than on March 17th!

And they couldn’t be easier to make! I adapted my favorite cupcake recipe by adding a few ingredients. And then I transitioned my basic vanilla frosting recipe into an amazingly delicious creamy frosting that goes perfectly with the chocolate cupcakes.

And because we are talking about serving them on St. Patrick’s Day, here are some of our other favorite Irish inspired recipes:

• Corned Beef and Cabbage
• Irish Beef Stew
• Irish Soda Bread
• Instant Pot Corned Beef and Cabbage
• Bangers and Mash
• Shepherd’s Pie
• Irish Mashed Potatoes – Colcannon
• Irish Boxty
• No Bake Grasshopper Pie
• Shamrock Shake

How To Make Guinness Chocolate Cupcakes

Ingredients Required

• Butter
• Guinness stout
• Dutch-processed cocoa powder
• Brown sugar
• Salt
• Flour
• Sugar
• Baking soda
• Egg
• Sour cream

Frosting Ingredients:

• Butter
• Confectioners’ sugar
• Salt
• Bailey’s Irish cream
• Milk
• Green sprinkles (optional)

Instructions

Preheat the oven and grease 12 cupcake cups or fill with cupcake paper liners.

In a small saucepan, heat the butter, Guinness, cocoa and brown sugar, whisking often, until the butter is melted and the mixture is smooth.

Then remove the mixture from the heat and allow it to cool to room temperature.

While the mixture is cooling prepare your dry ingredients. In a large mixing bowl add salt, flour, white sugar and baking soda and whisk until well incorporated.

Then add the cooled mixture from the saucepan and beat on medium speed for 1 minute. Next add the egg and sour cream and beat on medium speed for 2-3 minutes or until mostly smooth.

Divide the batter among the cupcake holes and fill each one about 3/4th full.

Place the cupcake pan in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the Guinness cupcakes comes out clean.

Let the cupcakes cool in the pan for 20 minutes, then remove and transfer to a cooling rack.

While you are waiting for the cupcakes to completely cool, prepare the icing. First, in a mixing bowl cream the butter until very light and creamy.

Then add the salt and slowly add confectioners sugar a little at a time and mix on LOW speed.

Once the confectioners sugar is absorbed add the Baileys Irish Cream and milk until spreadable consistency is achieved. If the frosting is too thick, add one additional teaspoon of milk and continue to mix and add more until desired consistency has been reached.

Once the Guinness cupcakes are completely cool, frost them with the Bailey’s frosting. Sprinkle with green sprinkles if desired.

Enjoy!

Mary

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