These Guinness Cupcakes with Irish Cream Frosting are a festive treat with rich chocolate flavor, a hint of stout, and a smooth, boozy frosting that ties it all together. With a gooey ganache center and fluffy Irish Cream-spiked buttercream on top, they’re basically a party in a cupcake wrapper. Whether you’re baking for St. Patrick’s Day or just want a decadent dessert with a twist, these cupcakes are always a good idea.
You’ll like these because they’re not overly sweet, and the combination of flavors is balanced and indulgent. The Guinness adds depth without tasting like beer, and the Irish Cream frosting is the perfect creamy contrast. They’re impressive enough to bring to a gathering, but simple enough to whip up at home.
Helpful Tips
- Don’t overmix the batter: Once you combine the wet and dry ingredients, mix just until blended to keep the cupcakes tender.
- Let the ganache cool completely: This helps it set properly inside the cupcakes and keeps the frosting from melting.
- Use room temperature butter: For both the cake and the frosting, this ensures a smooth, fluffy texture.
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Guinness Cupcakes with Irish Cream Frosting
Ingredients
For the cupcakes:
- 3/4 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 2/3 cup Guinness stout 5 ounces
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 eggs
- 1/2 cup sour cream
For the ganache:
- 5 ounces chocolate finely chopped
- 1/4 cup heavy cream
- 1 teaspoon Irish whiskey like Jameson’s
For the frosting:
- 1/2 cup unsalted butter room temperature
- 2 cups powdered sugar
- 3 tablespoons Irish Cream
- 2 tablespoons green sprinkles optional
Instructions
For the cupcakes:
- Preheat the oven to 350°F(175°C). Fill a cupcake pan with cupcake liners and set it aside.
- Mix the flour, cocoa powder, salt and baking soda together in a bowl.
- In a stand mixer (or with a hand mixer), cream together the butter and sugar until light and fluffy, about 3 minutes.
- Add eggs, one at a time, while mixing, then add sour cream. Beat until well blended.
- While still mixing, pour in half the dry ingredients then half the stout, then vanilla extract, then remaining dry ingredients, then remaining stout. Mix just until combined, do not over blend.
- Fill the cupcake liners with the batter to 3/4 full. Bake for 17-19 minutes, until a toothpick inserted in the center comes out clean.
- Remove from the oven and cool completely on a cooling rack.
- Once the cupcakes are cool, use a knife or apple corer to remove a small chunk of cake from the center.
For the ganache:
- Place the chocolate in a heatproof bowl.
- In a saucepan, heat the whipping cream until steaming, but not bubbling (do not boil).
- Pour the hot cream over the chocolate and let it sit for 10 minutes. Stir with a rubber spatula until the chocolate chips are melted and the ganache is smooth. Cool completely.
- If the ganache is very thin, you can thicken it by adding a tablespoon or two of powdered sugar (only if necessary).
- Fill the centers of the cupcakes with ganache either by spooning it in or using a piping bag.
For the frosting:
- In a mixing bowl, whip the butter until smooth and fluffy, about 5 minutes.
- Gradually add the powdered sugar until fully incorporated.
- Pour in the Irish Cream and whip for another 2-3 minutes until light and fluffy.
- Pipe the frosting onto cupcakes with a piping bag and large decorator tip.
- Decorate with sprinkles, if desired.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.