Guinness Cupcakes with Bailey's Irish Cream Frosting



It's almost St. Patrick's Day and nothing says St. Patrick's Day to me like Guinness! I visited a friend in Dublin in college and a required part of that trip was a visit to the Guinness Factory.   When I found a recipe for Guinness Cupcakes a few years ago, I knew I had to make them. Now they are a St. Patrick's Day tradition in the Pink Apron House.  I think Mr. Apron starts asking me about them just after New Years.  He even requests other chocolate cakes to be made with Guinness he likes it so much. 


The Guinness add a nice tang to these chocolaty cupcakes and they are topped off with Bailey's Irish Cream Frosting.  The combination of the Guinness and Bailey's make these cupcakes the perfect St. Patrick's day treat!  And if you like the shamrock cookies in the photo, stay tuned, I'll be posting about those soon! 

Guinness Cupcakes
1 cup of Guinness Stout
1 cup unsalted butter
3/4 cup unsweetened cocoa powder
2 cups all purpose flour

2 cups sugar

1 1/2 teaspoons baking soda

3/4 teaspoon salt

2 large eggs

2/3 cup sour cream

Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly. 

Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.


Bailey's Irish Cream Frosting
3 to 4 cups confections sugar

1 stick (1/2 cup) unsalted butter, softened
3 to 4 tablespoons Baileys

Whip the butter in the bowl of an electric mixer, for several minutes, until light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time.  Add in Bailey’s to desired thickness. 



Adapted from  Smells Like Home

13 comments:

eatgreek.net said...

I think I would love these cupcakes! I'm Baileys fan so... they must be delicious! (^_^)

Tiffany said...

These sound wonderful!

TheChocolatePriestess said...

Very nice for St. Patrick's Day!

Pauline said...

A big buzz!

Lizzy said...

Oh, boy, these look fabulous (along with your lovely shamrock cookies!).

ravienomnoms said...

That is a fantastic idea! I must try this!

Steph said...

These sound super delicious!!! And MOIST!

Our Eyes Eat First said...

agreed! perfect for st pattys day! great job!

Cheryl and Adam said...

Guinness and Bailey's.. it's like a complete meal!

Medeja said...

These must have tasted really wonderful.. :) they sound interesting and look delicious

Erin said...

I made a different version of these last night, sans the filling. I used Young's Double Chocolate Stout and the recipe Irish Cream frosting differs a bit but they were DELICIOUS! The Young's brings an excellent flavor to the cupcakes. I posted them on my blog www.trialanderin.com this morning because they were that good! Sent the rest with hubby to work though...I'd eat them all! :)

briarrose said...

Mmmm...Guinness and Bailey's....wonderful combination.

Phil.Moore. said...

These cupcakes were delicious!!! Thank you so much.

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