Get the Recipe: Guinness Cupcakes with Bailey's Frosting
Yield: 24cupcakes
Prep Time: 30 minutesmins
Cook Time: 15 minutesmins
Total Time: 40 minutesmins
It's a lovely day for Guinness cupcakes with Bailey's frosting. This dessert is perfect for St. Patrick's Day! Chocolate stout cupcakes are filled with an Irish whiskey ganache and topped with Irish cream frosting.
1cup(240 ml) Guinness Extra Stout, or similar stout beer
1cup(226 g or 2 sticks) unsalted butter
½cup(48 g) unsweetened cocoa powder
½cup(85 g) semisweet chocolate chips, or chopped bittersweet chocolate
2cups(250 g) all purpose flour
1 ½cups(300 g) granulated sugar
1 ½teaspoonsbaking soda
½teaspoonbaking powder
1teaspoonsalt
2large eggs, room temperature
⅔cup(160 g) full-fat sour cream or plain yogurt, room temperature
Irish Whiskey Ganache
2cups(12 oz or 340 g) semisweet chocolate chips, or chopped bittersweet chocolate
⅔cup(160 ml) heavy cream
2Tablespoonsunsalted butter
4teaspoonsIrish Whiskey, such as Jameson
Bailey's Frosting
¾cup(170 g or 1 1/2 sticks) unsalted butter, room temperature
3cups(360 g) confectioners' sugar, sifted
4-6Tablespoons(60-90 ml) Bailey's Irish Cream
Instructions
Guinness Cupcakes
Preheat oven to 350° F. Line two muffin tins with cupcake liners and set aside.
In a pot or large saucepan, simmer the beer and butter on medium until butter is completely melted. Add cocoa powder and chocolate chips and stir until your mixture is smooth. Take off heat and set aside to cool.
In a separate medium bowl, whisk together, sugar, flour, baking soda, baking powder, and salt. Set aside.
In mixing bowl, whisk eggs and sour cream together until smooth. Slowly add the cooled chocolate mixture. Next, add flour mixture and stir just until combined.
Scoop batter into prepared cupcake tin until cups are about 2/3 full. Bake for 15 to 18 minutes. Remove from oven when a toothpick inserted in the center comes out clean. Allow to cool on racks.
Irish Whiskey Ganache
In a large saucepan, melt chocolate chips, cream, and butter on medium-low. Stir until smooth. Add your whiskey, stir, then remove from heat and set aside to let mixture cool/thicken.
While your ganache is cooling, scoop a hole into the center of each cooled cupcake with a cupcake corer or a large round frosting tip. Fill holes to the brim with thickened ganache.
Bailey's Frosting
In a bowl with an electric mixer, cream together butter, 4 tablespoons Bailey's, and confectioners' sugar. If consistency is too thick, add more Irish cream one tablespoon at a time until piping consistency is reached.
Spoon frosting into a pastry bag fitted with desired tip. I used a large star tip (Ateco 823 or Wilton 1M). Pipe it generously on top of each filled cupcake and enjoy!
Notes
Beer: I used Guinness Extra Stout for stronger flavor, but Guinness draught or similar stout works well too.Alcohol-free version: The alcohol in the cupcakes will bake off in the oven, but you can also use alcohol-free stout. For the frosting, use Bailey's coffee creamer, and for the ganache, omit the whiskey.Store in an airtight container at room temperature for 3 days or in the refrigerator for a week.Freeze cupcakes (unassembled) in an airtight container for up to 3 months. Make ahead: Ganache and frosting can be stored in airtight containers in the refrigerator for up to 5 days. Bring to room temperature before assembling.