Guinness Cupcakes with Baileys Butter Cream Frosting

Let’s get one thing straight. I love Guinness. If we’re in a bar I’ve never visited, my first question is usually “Do they have Guinness on tap?” I’m that kind of gal.

Alongside my love for that dark, frothy brew, I equally adore cupcakes. Something about the baby cakes just leaves a warm, tingly feeling inside - or it could just be the multiplication of fat cells as I single-handedly devour them.

Either way, the joining of these two beautiful things in oven matrimony is a joyous moment in my life. 

I recently made these for a friend’s birthday whom equally shares a love for all things Guinness and all things cupcake.

….Mmmmm… Makes me wish this monitor was edible. Now let’s get started!

Guinness Cupcakes with Baileys Butter Cream Frosting (Makes 12 Cupcakes)

What You’ll Need For The Cupcakes:

  • 1/2 cup Guinness Stout
  • 1 stick unsalted butter
  • A little less than 1/2 cup unsweetened cocoa powder
  • 1 cup all purpose flower
  • 1 cup sugar
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1/3 cup sour cream

What You’ll Need For The Filling:

  • 4oz (1 cup) bittersweet chocolate (minced/small shavings)
  • 1/3 cup heavy whipping cream
  • 1 tbl butter at room temperature

What You’ll Need for Butter Cream Frosting:

  • 3 cups powdered sugar
  • 1 stick unsalted butter at room temperature
  • 5-6 tbl Baileys Irish Cream (or you can substitute it with milk or heavy cream)

COOKING DIRECTIONS: (I have no clue why this is going by ABCs and not 123s! Oh well!)

Preheat oven to 350°F and line muffin pan.

Making the cupcakes:

  1. Simmer unsalted butter and Guinness in a small sauce pan.  When mixture is simmering, add cocoa powder and whisk thoroughly.  Turn off heat and allow mixture to cool. (I stuck mine in the fridge.)
  2. In a separate bowl, combine flour, baking soda, salt, and sugar.  Whisk.
  3. In a large mixing bowl, combine egg and sour cream.  Whisk until the consistency begins to look like cream.
  4. When cooled, combine Guinness mixture into egg/sour cream mix bowl.  Whisk.  (It should become a creamy consistency).
  5. Add your flour mix, and continue to whisk thoroughly.
  6. Scoop mix into lined muffin pan.  Place in oven and allow to bake for about 18-20min.


Filling:

  1. Bring heavy cream to a simmer in a small sauce pan.
  2. Add bittersweet chocolate and allow to sit for about a minute before whisking. Add butter and whisk until consistency becomes creamy.
  3. Pipe filling into center of each cupcake. (This is where things got deliciously messy for me)


Baileys Butter Cream Frosting

  1. In a large bowl, cream the butter and baileys together until it becomes a smoother consistency. (I only used about 4-5 tbl of Baileys because it has such a strong after kick to it and I was worried it would overpower the cupcakes. The ‘kick level’ is up to you)
  2. Add in about 1/2 or 1 cup of powdered sugar at a time on medium-low speed with a mixer.
  3. Once all the sugar has been used up, set that sucker on high speed and it’ll get a nice fluffy consistency. If cream becomes too thin, add in a few more tablespoons of powdered sugar at a time.
  4. Pipe or spread butter cream over cooled cupcakes and serve.

Tags: cupcakes recipes guinness guinness cupcakes cupcake baking food baileys