Guinness Chocolate Cupcakes with Baileys Buttercream Frosting
Love beer? Love dessert? Our Guinness stout chocolate cupcakes with Baileys buttercream will satisfy your craving for both.
Servings Prep Time
24cupcakes 20minutes
Cook Time Passive Time
20-25minutes 15minutes
Servings Prep Time
24cupcakes 20minutes
Cook Time Passive Time
20-25minutes 15minutes
For the Cupcakes:
  • 1cup (two sticks) unsalted butter
  • 1cup Guinness stout(or your favorite dark Irish stout)
  • 2/3cup cocoa powder
  • 1cup light brown sugar
  • 2cups all purpose flour
  • 1cup granulated Sugar
  • 1 1/2teaspoons baking soda
  • 1teaspoon table salt
  • 2 eggs
  • 1/2cup sour cream
For the Frosting:
  • 1cup (2 sticks) unsalted butterroom temperature
  • 4 cups Powdered sugar
  • 1pinch table salt
  • 1/4cup Bailey’s Irish Cream(or your preferred Irish cream liqueur)
  • 1-2tablespoons heavy cream
For the Cupcakes:
  1. Heat oven to 350°F. Grease or line two 12-cup muffin trays.
  2. Place a small saucepan over medium heat. Add the butter and melt completely, stirring occasionally.
  3. Once the butter is melted, whisk in the beer, cocoa powder, and brown sugar. Stir often until the brown sugar has melted and the mixture is smooth. Remove from the heat, and let cool to room temperature.
  4. In a bowl of a stand mixer, sift together the flour, granulated sugar, baking soda, and salt. To the dry ingredients, add the cooled Guinness mixture. Mix with the paddle attachment for one minute at medium speed.
  5. Add the eggs, one at a time. Add the sour cream, beating until just combined.
  6. Divide the batter evenly among the 24 cups in the prepared muffin tins. You can use a large ice cream scoop to achieve even amounts. Bake for 20-25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Take them out of the oven, and let cool in the pan for about 5 minutes before removing them onto wire racks to cool completely.
For the Frosting and Assembly:
  1. While the cupcakes cool, prepare the frosting. In a clean bowl of a stand mixer, whip the butter at a medium speed with the paddle attachment until fluffy, 2-3 minutes. With the mixer on low speed, slowly add one cup of powdered sugar at a time. Add a pinch of salt.
  2. Once all of the powdered sugar has been incorporated, whip on high speed until thick and fluffy. Add the Baileys. If the buttercream is too thick, add a tablespoon or two of heavy cream.
  3. Pipe the buttercream on the cooled cupcakes, or simply spread on with a knife for a more rustic look. Top with sprinkles, chocolate shavings, or ganache. Enjoy!
Recipe Notes

Original recipe by Ashley Martell.