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
- Guinness stout
- Dutch-processed cocoa powder
- Brown sugar
- Baking soda
- Sour cream
- Confectioners’ sugar
- Bailey’s Irish cream
- Green sprinkles (optional)
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.
Commonly Asked Questions:
Can this recipe be doubled? Absolutely! Simply double the ingredients to make 24 cupcakes.
Do I have to use Guinness? Although the name of the recipe is Guinness cupcakes, you can use any dry stout beer to make these cupcakes. However, the taste may be slightly different as Guinness produces a unique flavor.
Can I use a different type of frosting?When we serve these cupcakes around St. Patrick’s Day we prefer to make our own icing using Baileys Irish Cream. However, because there is a tiny bit of alcohol in Baileys there are times that it is better to use a cream cheese or buttercream frosting instead.
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- 1⁄2 cup unsalted butter
- 1⁄2 cup Guinness stout
- 1⁄3 cup Dutch-processed cocoa powder, sifted
- 1⁄2 cup light brown sugar
- 1⁄2 teaspoon table salt
- 1 cups all-purpose flour
- 1⁄2 cup white sugar
- 2⁄3 teaspoons baking soda
- 1 egg
- 1⁄4 cup sour cream
- Frosting Ingredients:
- 1⁄4 cup unsalted butter
- 2 cups confectioners' sugar
- pinch table salt
- 1 1⁄2 tablespoons Bailey's Irish cream
- 1⁄2 tablespoon milk
- green sprinkles (optional)
- Preheat oven to 350°F Grease 12 cupcake cups or fill with 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. Remove from heat and allow to cool to room temperature.
- In a large mixing bowl add salt, flour, white sugar and baking soda and whisk until well incorporated. Add the cooled mixture from the saucepan and beat on medium speed for 1 minute. Add the egg and sour cream and beat on medium for 2-3 minutes or until smooth.
- Divide the batter among the cupcake cups/liners. Fill about 3/4 full.
- Bake in preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- Cool in pan 20 minutes, then remove and transfer to a cooling rack until completely cooled.
- While you are waiting for the cupcakes to cool, prepare the icing. First, in a mixing bowl cream butter until very light and creamy. Add salt, and slowly add confectioners sugar a little at a time and mix on LOW. Once the confectioners sugar is absorbed add Bailey's and milk until spreadable consistency is achieved. If the frosting is too thick, add one teaspoon of milk at a time until desired consistency has been reached.
- Once the cupcakes are completely cool, frost them with the Bailey's frosting. Sprinkle with green sprinkles (optional).
Recipe provided by Make Your Meals
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 322Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 49mgSodium: 188mgCarbohydrates: 47gFiber: 1gSugar: 37gProtein: 2g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.