Guinness Cupcakes with Baileys Frosting
on Feb 21, 2020, Updated Jan 02, 2024
Chocolate Guinness Cupcakes are so delicious. A simple moist chocolate cupcake made with Guinness and topped with a creamy Bailey’s Frosting. Perfect for St. Patrick’s Day dessert!
Guinness Cupcakes with Baileys Frosting
Cupcakes are always some of my favorite dessert recipes to make. They are perfect for serving a crowd! We often make Root Beer Float Cupcakes, Strawberry Pie Cupcakes, and even Apple Pie Cupcakes.
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But these Chocolate Guinness Cupcakes are, for sure, one of my favorites. They are both rich and moist! Make them for St. Patrick’s Day dessert, your friends and family will gobble them up.
Beer cupcakes do not taste like beer at all! The dark ale with the cocoa enhances the chocolate flavor. The Bailey’s frosting does taste like Irish Cream and, you will love it!
These boozy cupcakes are not at all boozy. Yes, they include alcohol, but the amount is so small. I promise that you and your guests will not be tipsy even if you ate the whole dozen, ha ha!
So, these will be chocolate cupcakes with a cream frosting. If you would like to decorate them a bit, consider using these toppings:
- chocolate drizzle
- dusting of cocoa
- Guinness lids
- sprinkles
Looking for other Guinness recipes? See these that I have shared:
Ingredients to Make Guinness Cupcakes
-
- Cocoa Powder
- Sugar
- Flour
- Baking Soda
- Salt
- Guinness
- Butter
- Vanilla
- Eggs
- Sour Cream
Ingredients to Make Bailey’s Frosting
-
- Butter
- Powdered Sugar
- Bailey’s Irish Cream
How to Make Guinness Cupcakes
Start by adding the butter to a small microwavable dish. Microwave it until melted and set aside until cooled.
Next, add the cocoa, sugar, flour, baking soda, and salt to a medium mixing bowl. Whisk well to combined.
Now, in a large bowl, add the room temperature Guinness, cooled melted butter, and vanilla. Whisk to combine.
Then, add the eggs and sour cream. Whisk until combined.
For the next step, you will add and blend the dry ingredients a little bit at a time. You should use a hand mixer if possible.
After the batter is thoroughly combined, use a spoon to add to cupcake liners. You will only want to fill the cups about 3/4. Now, bake at 350 degrees for 20-25 minutes. Use a toothpick to poke in the center of the cakes to check for doneness. They will be ready when the toothpick comes out clean.
How to Make Bailey’s Frosting
Add butter and sugar to a medium-sized mixing bowl. Use a hand mixer and beat until fluffy.
Then, add the powdered sugar one cup at a time. Next, add the Bailey’s and beat until creamy. If you need additional creaminess, add a little more Bailey’s. The frost cooled cupcakes with a knife or piping bag.
Guinness Cupcakes with Baileys Frosting
Ingredients
Cupcakes
- 1/3 cup Cocoa Powder
- 1 cup Sugar
- 1 cup Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 6 oz Guinness
- 1/4 cup melted Butter
- 1/2 tbsp Vanilla
- 1 Eggs
- 1/4 cup Sour Cream
Frosting
- 1/2 cup Butter
- 4 cup Powdered Sugar
- 4 tbsp Bailey's Irish Cream
Instructions
- Preheat oven to 350.
- In a large bowl, combine cocoa, sugar, flour, baking soda and salt. Whisk to blend.
- In another bowl, combine the Guinness, melted butter and vanilla. Make sure all ingredients are at room temperature, to avoid curdling
- Add in eggs and sour cream. Beat until combined and smooth.
- Gradually add dry ingredients into the wet mixture.
- Line muffin pan with paper liners or grease to avoid sticking
- Fill each about 3/4 full.
- Bake for 20-25 minutes until toothpick inserted in middle comes out clean.
- Allow to cool in pan for 5 minutes before transferring to cooling rack.
- Cream butter until fluffy.
- Slowly add powdered sugar while beating until blended and proper consistency.
- Add Bailey's and beat to incorporate.
- Transfer to piping bag and frost cupcakes.
How perfect for St Pat’s Day, Jen!!
Thank you for sharing this recipe at the Create, Bake, Grow and Gather party this week. I’m delighted to be featuring it at Friday’s party and pinning too.
Hugs ~ Kerryanne
No cake for me at present but when I am back on track this is for sure one to try
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For those seeking to do alcohol free I would try using 1-2 TBSPS of heavy whipping cream and then use Irish cream Coffee flavor syrup. The heavy whipping cream would keep it creamy and the coffee flavor syrup would give it the irish cream flavor.
Can I make them the day before
Let’s see if we can get an answer in 2017…
How many cupcakes does this recipe make?
I got 1.5 dozen so I tripled the recipe for a large party.
Could I use Bailey’s coffee creamer instead of the actual alcohol when making my buttercream? I’d like to make these for the teacher’s lounge on St. Patty’s.
Definitely a delicious cupcake! Best frosting ever! And the cupcakes were great too – drier than I expected, but dense, so they weren’t really crumbly – overall very good. I will definitely make these again!
In response to Nancy’s question:
I made a batch with milk instead of Bailey’s (for the kids) and the consistency was fine, but definitely no where close to as yummy as the Bailey’s version! I would recommend using something creamy though, as the milk version didn’t seem to be quite as thick – something was a little off. (but the kids didn’t seem to notice)
How many cupcakes does a batch make?
I would also like to know how many this makes.
I just made these cupcakes and only got 12 cupcakes.