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Perfect Guinness Chocolate Cupcakes with Baileys Frosting

Guinness chocolate cupcakes with baileys frosting - featured image
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Rich and moist chocolate cupcakes made with Guinness stout and topped with a creamy Bailey’s Irish Cream frosting. Perfect for celebrations and cozy gatherings.

Ingredients

Scale
  • 1 cup (8 fl oz) Guinness stout
  • ¾ cup (12 tbsp) unsalted butter, cut into pieces
  • ¾ cup unsweetened cocoa powder
  • 1 ½ cups granulated sugar
  • 2 large eggs, room temperature
  • 1 cup sour cream
  • 2 cups all-purpose flour
  • 2 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 ½ cups unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted
  • ¼ cup Bailey’s Irish Cream
  • 1 teaspoon vanilla extract
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
  2. In a medium saucepan, combine the Guinness stout and unsalted butter. Heat over medium heat until the butter melts and the mixture is just simmering. Remove from heat and whisk in the cocoa powder until smooth.
  3. In a large bowl, sift together the flour, baking soda, salt, and sugar.
  4. In another bowl, whisk the eggs and sour cream until smooth.
  5. Slowly pour the warm Guinness and cocoa mixture into the wet ingredients, whisking continuously to prevent cooking the eggs. Then fold this wet mixture into the dry ingredients using a spatula until just combined. Do not overmix.
  6. Spoon the batter evenly into the prepared muffin tin, filling each about two-thirds full.
  7. Bake for 18–22 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  8. Remove cupcakes from the oven and transfer to a cooling rack. Let them cool completely before frosting, about 30–40 minutes.
  9. To make the Bailey’s frosting, beat the softened butter in a large bowl on medium speed until creamy, about 3 minutes. Gradually add powdered sugar, beating on low until incorporated.
  10. Add Bailey’s Irish Cream, vanilla extract, and a pinch of salt. Increase speed to medium-high and beat for 2–3 minutes until light and fluffy.
  11. Frost the cooled cupcakes generously using a piping bag or knife. Optionally, sprinkle cocoa powder or chocolate shavings on top.

Notes

Use room temperature eggs and butter for smooth batter. Avoid overmixing to keep cupcakes tender. Let cupcakes cool completely before frosting to prevent melting. For dairy-free, substitute butter and sour cream with plant-based alternatives. For gluten-free, use almond flour but expect a different texture.

Nutrition

Keywords: Guinness, chocolate cupcakes, Baileys frosting, Irish dessert, moist cupcakes, easy cupcakes, boozy frosting

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