Guinness cupcakes are chocolate cupcakes that use a dark stout to enhance the flavor.
To keep with the theme, I decided to also make Bailey’s frosting.
Ingredients (makes 24 cupcakes)
Guinness Cupcakes:
- 3/4 cup unsweetened cocoa
- 2 cups sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 12 oz bottle of Guinness (or any other dark stout) – if your bottle is more than this, just measure out 12 oz
- 1 (4 oz) stick of butter, melted and cooled to room temperature
- 1 tablespoon vanilla extract
- 3 large eggs
- 3/4 cup sour cream
Baileys Frosting:
- 2 (4 oz) sticks of butter, softened
- 1 tablespoon vanilla extract
- 1/2 cup Bailey’s Irish Cream
- 1/4 tsp salt
- 8 cups powdered (confectioners) sugar
Gradually mix dry mixture into the wet mixture, and mix until well combined.
Bake for 12 minutes and then rotate the pan. Bake another 12 minutes.
Check the cupcakes by sticking a toothpick into the center, it should come out clean. Cool completely before topping with frosting.
To make the frosting, use a hand mixer to beat butter until smooth.
Add the Baileys, vanilla extract, and salt, followed by half of the sugar and beat on low until smooth.
Slowly add the other half of the sugar and mix to combine. If the mixture is too thick, add a bit more Bailey’s to thin and beat until smooth. (Note: be careful to not add too much, a little bit goes a very long way!)
You can also frost the cupcakes using a knife. This frosting recipe allows for a very generous amount of frosting, so don’t be shy!
As I said before, these cupcakes end up tasting like enhanced chocolate cupcakes.
The icing adds a nice touch to the St. Patrick’s Day theme (you can taste the Bailey’s, but only slightly).
If making for children, feel free to not include the Baileys and substitute in milk.
Also, if you’re short on time, you can just buy normal icing and add the Baileys to give it a homemade touch.
Guinness Cupcakes with Bailey's Frosting
Ingredients
Cupcakes:
- 3/4 cup unsweetened cocoa
- 2 cups sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 12 oz bottle of Guinness or any other dark stout – if your bottle is more than this, just measure out 12 oz
- 1 4 oz stick of butter, melted and cooled to room temperature
- 1 tablespoon vanilla extract
- 3 large eggs
- 3/4 cup sour cream
Frosting:
- 2 4 oz sticks of butter, softened
- 1 tablespoon vanilla extract
- 1/2 cup Baileys Irish Cream
- 1/4 tsp salt
- 8 cups powdered confectioners sugar
Instructions
- Melt one stick of butter over medium low heat. Remove from heat and let cool. Prepare two cupcake tins with cupcake liners.
- Preheat your oven to 350 degrees.
- In a large mixing bowl, combine the cocoa, sugar, flour, baking soda, and salt.
- In a separate large mixing bowl, combine the Guinness, melted butter, and vanilla.
- Add in eggs, one at a time.
- Stir in sour cream until smooth.
- Gradually mix dry mixture into the wet mixture, and mix until well combined.
- Fill your prepared cupcake tins 3/4 full. (I used a 1/4 cup measuring cup)
- Bake for 12 minutes and then rotate the pans. Bake another 12 minutes.
- Check the cupcakes by sticking a toothpick into the center, it should come out clean. Cool completely before topping with frosting.
- To make the frosting, use a hand mixer to beat butter until smooth.
- Add the Baileys, vanilla extract, and salt, followed by half of the sugar and beat on low until smooth.
- Slowly add the other half of the sugar and mix to combine. If the mixture is too thick, add a bit more Bailey’s to thin and beat until smooth. (Note: be careful to not add too much, a little bit goes a very long way!)
- Frost each cooled cupcake using a pastry bag, or by adding the frosting to a ziptop bag with one bottom corner snipped off. You can also frost the cupcakes using a knife. This frosting recipe allows for a very generous amount of frosting, so don’t be shy!
