Guinness, Whiskey & Irish Cream Cupcakes

As I mentioned on Friday, I have been doing some experimentation with the beer and chocolate combination. The Guinness-chocolate ice cream that I made totally kicked butt, so I couldn’t wait to see how I liked beer and chocolate in my cake. The answer? I like it, a whole heck of a lot. This was my first time doing Guinness-chocolate cakes, and I was totally optimistic that I would love it, and I was definitely right. These cupcakes are fashioned after the popular drink that consists of a shot of Baileys Irish Cream and Irish whiskey dropped into a pint of Guinness. I have never had one myself, but I’ve heard that if you can get it down before it curdles, it’s smooth, delicious and almost tastes like a milkshake. I’ll believe it because these cupcakes are all sorts of delicious. They’re also very boozy. Consider yourself warned :)

These cupcakes consist of a Guinness-chocolate cake base, which has a wonderful depth of flavor and is also supremely moist. The centers of the cupcakes are cut out and filled with a chocolate ganache that has been spiked with Irish whiskey. And to top it all off, the frosting is my favorite vanilla buttercream that has been doused with a serious amount of Baileys Irish Cream.

While you can’t really taste the beer in the cupcakes (it serves as more of a flavor enhancer for the chocolate), you can definitely taste the alcohol in the filling and the frosting. Which I think means that the cupcakes are a success ;-)  Plus, they got six big thumbs up!

I think I need to start converting more drinks into baked goods, this was too much fun (and way delicious!).

Two year ago: Sour Cream Coffee Cake
Three years ago: Pot Roast in the Crock Pot

Guinness, Whiskey & Irish Cream Cupcakes

Yield: 24 cupcakes

Prep Time: 40 minutes

Cook Time: 17 minutes

Total Time: 1 hour

Guinness cupcakes with a Jameson whiskey ganache center and topped with a Baileys Irish Cream frosting.

Ingredients:

For the Cupcakes:
1 cup Guinness stout
1 cup unsalted butter, at room temperature
¾ cup Dutch-process cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
1½ teaspoons baking soda
¾ teaspoons salt
2 eggs
2/3 cup sour cream

For the Whiskey Ganache Filling:
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, at room temperature
2 teaspoons Irish whiskey

For the Baileys Frosting:
2 cups unsalted butter, at room temperature
5 cups powdered sugar
6 tablespoons Bailey's Irish Cream

Directions:

1. To Make the Cupcakes: Preheat oven to 350 degrees F. Line 24 cupcake cups with liners. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.

2. Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack.

3. To Make the Whiskey Ganache Filling: Finely chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped.

4. To Fill the Cupcakes: Using a 1-inch round cookie cutter (or the bottom of a large decorating tip), cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Transfer the ganache to a piping back with a wide tip and fill the holes in each cupcake to the top.

5. To Make the Baileys Frosting: Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.

6. Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with sprinkles, if desired. Store the cupcakes in an airtight container.

(Recipe adapted from Smitten Kitchen)

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357 Responses to “Guinness, Whiskey & Irish Cream Cupcakes”

Comment Pages 1 2 3
  1. Bonnie Grisanti on March 25, 2013 at 9:37 am

    I would like to make this recipe but as a cake, does anyone know if this can be done?

    Reply

    • Abby on March 26th, 2013 at 10:08 am

      I just made it into a cake yesterday! I used the whiskey ganache as the filling between the layers, and frosted as normal. I refrigerated the frosting for about a half hour before whipping it again to make it a little stiffer, and let the ganache sit until it was about room temperature so it was stiff enough to hold the layers together. The frosting gets soft pretty quick, so I would work quickly and put the cake back in the fridge for a short while before serving. Other than that it turned out really well!

      Reply

  2. Cathi McNamara on March 25, 2013 at 3:38 pm

    Wonderful cupcake recipe!! I made these over the weekend and received rave reviews from everyone!!

    Reply

  3. Abby on March 26, 2013 at 10:06 am

    Made these in cake form for a whiskey/Bailey’s loving boyfriend, it turned out amazing! The frosting is ridiculously good! Thank you so much for the recipe :)

    Reply

  4. Diane Brown on March 28, 2013 at 5:01 pm

    These cupcakes were THE BOMB! Made them for my son to take to a party. Posted a picture on FB and everyone begged for one! They were a lot of work but they were absolutely fabulous! Better than any i’ve tasted from a bake shop! Thank you.

    Reply

  5. Nino Rodriguez on March 31, 2013 at 4:21 pm

    We are making these, along with your margarita cupcakes, for our Cinco de Paddy party next week (which is really just an excuse to drink whiskey and tequila, but hey? we like to have fun!). Thanks for the recipies!

    Reply

    • Hannah on March 7th, 2014 at 10:32 am

      Brilliant idea!!

      Reply

  6. Naz on April 1, 2013 at 7:59 pm

    I normally hate cupcakes, but I tried this recipe and it was AMAZING!!! My parents are super picky but they both loved them as well! I kept some of the ganache filling on the side for myself because it’s so yummy :)

    Reply

  7. NoelleMae on April 10, 2013 at 12:57 am

    These were amazing! My family and friends loved them =]
    Thanks again for the recipe!

    Reply

  8. Angel on April 13, 2013 at 10:43 pm

    These are THE most amazing, delicious, awesome, to-die-for, cupcakes that I have EVER eaten, and let me tell you, I LOVE cupcakes!! A friend made them for St. Patty’s day and even though I was on a diet preparing for a race, I had to have it as my “cheat treat”, it was THE most worth it cheat I have EVER had. You are a genius :D

    Reply

  9. Beth on April 20, 2013 at 1:33 pm

    Just made these and they are delicious! I only needed half of the icing called for here, and even that was too much (and believe me, they are generously iced! :-) )

    Reply

  10. Carly Sue on May 3, 2013 at 12:20 am

    Absolutely love this recipe! Use it for any party/event that I go to! making another batch right now! Thanks so much!!

    Reply

  11. cris on May 28, 2013 at 1:39 pm

    hello, in my country do not sell sour cream, substitute this ingredient might yogurt or buttermilk

    greetings :)

    Reply

  12. Constance on June 7, 2013 at 4:29 pm

    how Do You Make the Frosting If You Don’t Have A Stand Mixer?

    Reply

    • Michelle on June 7th, 2013 at 11:55 pm

      I would recommend a hand mixer if you have one.

      Reply

  13. agleone on June 19, 2013 at 6:13 am

    Love me some Bailey’s, so I was happy to find this recipe. I’ll be trying it out ASAP. :-)

    Reply

  14. Sarah on June 22, 2013 at 5:01 am

    Thank you so much for sharing this amazing recipe, I created them for fathers day, and everyone in the family absolutely adored them! I used really really dark chocolate for the ganache, which made it sort of bitter, but it was a nice contrast to the sweet icing. If you were doing these, I would highly recommend doing them in mini cupcake portions, its the perfect treat. For the ganache filling, I used an apple corer, to hollow out the cupcake, it worked extremely well. These were so delicious, and honestly so easy to make. Must try, and must have! Oh and a final word, for a delicious desert, pop one in the microwave for a few seconds for the ganache to melt and its just like a molten cake!
    I love your blog so keep up the incredible work!

    Reply

  15. NMP on June 27, 2013 at 3:23 pm

    I decided to make them without knowing how they tasted or how easy they were, because they seemed like a fun thing to bring in to work for St. Paddy’s day. I’m so glad I did! They were amazing! I don’t normally like chocolate cake, but the sour cream made them so moist that you can’t help but love them. The Bailey’s butter cream frosting was so delicious – but very rich, I might try less sugar next time. And the Jameson ganache! I used Ghiradelli chocolate, so yes, it was sinful. I’m not experienced at making filled cupcakes, so I was nervous about these, but they were very easy to make! Not only were they easy, but they were not too time consuming, either. Everyone at work loved them and I have sent multiple people to this site for the recipe.

    Side note – I had a lot of leftover Bailey’s frosting and gave it to a friend. They used it in their coffee instead of creamer. Good tip if you don’t want to waste anything.

    I highly recommend these cupcakes!

    Reply

  16. Challyn Vayle on July 8, 2013 at 11:58 am

    So about the recipe: is there away to do this using boxed chocolate cake mix? Thanks!!!

    Reply

    • Michelle on July 9th, 2013 at 9:57 am

      Hi Challyn, Yes, you could. One boxed chocolate cake mix should yield 24 cupcakes, then you can proceed with the rest of the recipe as written. Obviously, you won’t have the Guinness, though.

      Reply

      • Missy on July 20th, 2013 at 4:00 pm

        Somehow I missed this question and reply before posting my own question a few minutes ago.

        Can you add the Guinness to the chocolate cake mix or will it ruin the taste?

        Reply

  17. Sharlene on July 9, 2013 at 11:54 am

    These are the BOMB….I’ve made them several times from this recipe and they are a HIT! Everything about this cupcake is wonderful! Thanks for sharing!!

    Reply

  18. Missy on July 20, 2013 at 3:58 pm

    Not sure if this question will be answer to since it’s been a couple years since it was published…

    I’m not very good at making things from scratch with a lot of ingredients. Can I use a chocolate cake recipe for the cupcake and add in the Guinness Stout or will that mess up the taste?

    I’m okay with the few ingredients for the filling and frosting.

    Can’t wait to try!!

    Thanks!!

    Reply

    • Michelle on July 21st, 2013 at 1:43 pm

      Hi Missy, I’m not sure that would work. I would recommend either making a box mix and omitting the Guinness, or following the recipe above for the cupcakes.

      Reply

    • Lola on August 21st, 2013 at 3:17 am

      Hi Missy!
      I was thinking in doing them with a boxed chocolate cake mix (I’m way too lazy!) and maybe instead of using water, as it says in the box, use the guinness. Anyway bear in mind that I haven’t tried it, I’m just thiniking how to make more lazy friendly this awesome recipe. When I try it I’ll post about the result :)

      Reply

  19. Cakelover on July 21, 2013 at 1:02 am

    What an awesome idea for a cupcake!

    Reply

  20. andrea on July 21, 2013 at 12:21 pm

    Love these cupcakes turned out amazing. What can I do to the cupcake part to sub the beer for chocolate cupcakes for children. my sisters and I are doing minion cupcakes I love this chocolate cupcake recipe

    Reply

    • Michelle on July 21st, 2013 at 1:48 pm

      Hi Andrea, You might try using milk, but I can’t guarantee how that would turn out, as I’ve only made these with Guinness.

      Reply

  21. KC on August 7, 2013 at 8:53 pm

    Hi There,

    Love your site! For this recipe it says 24 cupcakes. May I ask if this is based on a 24-cupcake pan or 2x 12-cupcake pan.

    If anyone had made this already, please kindly advise.

    Thanks
    KC :)

    Reply

    • Michelle on August 8th, 2013 at 9:38 pm

      Hi KC, I made two 12-cupcakes pans.

      Reply

      • KC on August 8th, 2013 at 9:44 pm

        Thank you!

        Reply

  22. Carolyn on August 20, 2013 at 9:20 pm

    How long will the cupcakes keep? I’d like to bake them Thursday evening for an out of town party on Sunday. Would it be best to assemble Sunday or will they keep for about 3 days once assembled?

    These are delicious by the way! I made them for St. Patrick’s day and people who didn’t get one were very upset. Delicious!

    Reply

    • Michelle on August 22nd, 2013 at 6:40 pm

      Hi Carolyn, They do keep for awhile. Ideally, I would bake them Thursday, let them cool and fill them with the ganache, then place in an airtight container and frost them on Sunday.

      Reply

  23. Kate on September 14, 2013 at 9:57 pm

    These were a delicious hit! Thanks for sharing-can’t go wrong with baking and drinking.

    Reply

  24. Jacob P on September 22, 2013 at 1:13 pm

    Fantastic recipe. And making it is great! While making it, of course, I had the rest of a bottle of Guinness, and a freshly opened bottle of Jameson (my second favorite drink), and a freshly opened bottle of Bailey’s (my number three). It’s a wonder that by the time the cupcakes came out of the oven I had the dexterity to apply the frosting. I gave them to a couple of friends who loved them, and I’m taking a dozen in to work tomorrow.

    On top of the fact that these are delicious and a treat to make, the recipe really wasn’t all that difficult. Toss things in a bowl, mix it up, mete out appropriate portions into cupcake holes, bake!

    Reply

  25. WannaBeABaker on September 23, 2013 at 5:15 pm

    Has anyone tried substituting the butter in the cake batter for a healthier alternative? I really want to make these but would like to try to nip the unhealthy corners if possible.

    Reply

  26. tiffinee on September 30, 2013 at 9:02 pm

    Love these! Thanks for the redcipe!

    Reply

  27. betterwithsugar on October 1, 2013 at 1:11 pm

    It’s because of this wonderful recipe that i found your awesome baking blog! Last year one of my friends sent me a link and told me i HAD to make these for her St Patty’s Day party. So i did, and they turned out amazing! They were a bit more work than i was used to with cupcakes (i had never done a ganache filling before) but SO worth it! Everyone at the party LOVED them, and apparently they went quite well with their Irish Car Bomb drinks (i stayed away from the ICB drinks tho lol) and i have made them many times since then. But that will defniitely be a St Patty’s Day tradition from now on :)

    Reply

  28. The Cake Lovers (@thecakelovers75) on October 3, 2013 at 6:24 pm

    I’m Irish I want one of these cupcakes.

    Reply

  29. Srees on October 12, 2013 at 6:08 pm

    I make a lot of cupcakes for a lot of community occasions and these are the most requested! I’ve also modified it into cake form, piping concentric circles of the ganache and the butter cream in between the layers. The Guiness Chocolate cake is so good that I use it for pretty much every chocolate cupcake and cake that I make!

    Reply

  30. krystal on October 24, 2013 at 9:20 am

    Hi Michelle, I wanted to use this cupcake recipe but omit the alcohol. What can i use in place of the guiness stout in the cupcake… can i use water or some brewed coffee maybe? Help please! as i wanna try them today. Thanks alot! Im a huge fan of your web page :)

    Reply

    • Michelle on October 25th, 2013 at 2:52 pm

      Hi Krystal, I think brewed coffee would be a good option.

      Reply

  31. Chloe on October 25, 2013 at 2:24 am

    I love the idea. You feel special making them for the special day.

    Reply

  32. Sarah Neher on October 25, 2013 at 5:35 pm

    I’m currently making these cupcakes. I followed the directions to the letter, yet my batter is really runny. Is this common or did I do something wrong?

    Reply

  33. Drew on November 13, 2013 at 9:41 pm

    Absolutely amazing cupcakes! This is my new go-to when I’m in a pinch for a good chocolatey dessert!

    Reply

  34. Karen on November 15, 2013 at 4:04 pm

    I’m making 100 these for the first time. So happy to have found this recipe. Actually for Thanksgiving job pot luck.

    Reply

  35. Amy on November 19, 2013 at 6:08 pm

    I just wanted to make sure there wasn’t a typo in the recipe. I see that it calls for dutch-process cocoa and baking soda, but isn’t dutch-process cocoa usually used in recipes that call for baking powder because it doesn’t react with baking soda?

    Reply

    • Christine on November 23rd, 2013 at 7:57 am

      I questioned this as well – I used regular cocoa powder as this is what I had on hand (the same amount the recipe calls for) and added another 0.5 tsp of baking soda (for a total of 2tsp) and it worked out, they were delicious. :)

      Reply

      • Tonje on March 10th, 2014 at 7:41 am

        Hi girls!
        I don’t think this will be a problem. There is already sour cream to go with the baking soda, so… But I don’t know if it would be a typo though, I mixed things up in my head and added a bit of baking powder by mistake. Turned out to be perfect cupcakes!

        Reply

  36. Christine on November 23, 2013 at 7:52 am

    Oh my gosh these are SO delicious!!! I tripled the whiskey in the ganache and almost doubled the Bailey’s in the icing as I wanted to really taste them in each component. These were a HUGE hit. The Guinness enhanced the flavour of the cupcake and I will use this recipe for chocolate cakes in the future. With the 3 components I was expecting these cupcakes to be quite sweet but surprisingly they weren’t, just packed full of delicious flavour. These were a bit of work to make because of the 3 components but it really truly is worth it and now will be my go-to cupcake. Great fresh the first day but not bad the next day either so make sure to keep a few for yourself. ;)

    Reply

  37. Shirley Kirchdoerfer on November 29, 2013 at 12:57 pm

    I’ve been looking at this recipe since you posted it and decided to finally try it for Thanksgiving. The cupcakes were a big hit! They are delicious! The overall preparation was easy and the directions are accurate. I did get more cupcakes than you indicated though. How full was I supposed to fill each cup? Also, did you use a standard size cupcake paper? I will continue to make these for special occasions as I am sure my kids will be begging for more. Thank you.

    Reply

    • Michelle on November 30th, 2013 at 9:30 pm

      Hi Shirley, I usually recommend filling the cupcake molds ⅔ of the way full, which keeps them from overflowing. Yes, I used standard size paper liners.

      Reply

  38. Shawnna on January 25, 2014 at 3:19 am

    I have made these every St. Patrick’s day for the past 3 years or so. They are a big hit. I mix it up a little and use Caramel Bailey’s in the frosting and instead of Guinness, I use Boatswain Chocolate Stout from Trader Joe’s. You can pick up just one bottle for like $1.99 and it is awesome.

    Reply

  39. Weeze on January 27, 2014 at 9:24 pm

    Thank you for a wonderful recipe. I made these along with Rumchata cupcakes and brought them both to work. The Irish cupcakes stole the show. I did feel compelled to spend some additional time with my treadmill.

    Reply

  40. Michelle on January 29, 2014 at 8:49 pm

    I made these hoping they would turn out and they were absolutely fabulous. Just a tip: if you put the in the freezer then zap them in the microwave for 20 seconds the ganache will melt and suddenly you have Irish Car Bomb Volcanos!

    Reply

  41. Chris on January 30, 2014 at 6:57 am

    These are so delicious!!! I have made them the past two years for our family’s big St. Patrick’s Day party. Of course they are requested again for this year. Some suggest the recipe makes too much frosting. What we don’t use on the cupcakes we put in a bowl surrounded by vanilla wafers and graham crackers to make a sweet dip. So yummy! Thanks for another great recipe!

    Reply

  42. Carolyn on January 30, 2014 at 4:55 pm

    Screwed up the recipe slightly on the cupcakes (added too much cocoa) but these came out delicious! Wish I had more time/energy to make the ganache to go with it but quite amazing without it. Frosting is to die for!!!

    Reply

  43. alie on February 1, 2014 at 9:57 am

    made a few times now and always get rave reviews. Today though I simmered the guinness and butter but when I added the butter it clumped….any idea what I did wrong?

    Reply

    • Michelle on February 1st, 2014 at 3:48 pm

      Hi Alie, I would not recommend heating the Guinness, I would make the recipe as written. When you have something hot and you introduce another ingredient at a different temperature, depending on what it is, the properties, etc., it can cause one or the other to seize or curdle.

      Reply

  44. Rheanna on February 6, 2014 at 12:58 pm

    This recipes looks amazing I just have one question I’m not a big chocolate person would the recipe still work if I were to use a vanilla cake instead.

    Reply

    • Michelle on February 6th, 2014 at 8:36 pm

      Hi Rheanna, I’m honestly not sure how it would turn out; Guinness is a good pair with chocolate since it’s so thick and dark. If you try it, definitely let me know how you liked it!

      Reply

  45. Lisa on February 6, 2014 at 2:18 pm

    Michelle- This is one of my most favorite chocolate cupcake recipes! I want to adapt it for my daughter’s birthday party, which means leaving out the alcohol in the ganache and the frosting (the Guiness in the batter will bake off so I am not worried about that). Do you think it will work if I replace the Whiskey with vanilla and the Bailey’s with heavy cream?

    Reply

    • Michelle on February 6th, 2014 at 8:37 pm

      Hi Lisa, Yes, you could definitely substitute vanilla extract and heavy cream for the whiskey and Irish cream. Enjoy the cupcakes!

      Reply

  46. issabelle on February 12, 2014 at 9:09 am

    i do not have irish wisky at home :/ what shall i replace it with ? :(

    Reply

    • Michelle on February 12th, 2014 at 11:12 am

      Hi Issabelle, Any other type of whiskey would work, or if you’d prefer another type of liquor to go with the chocolate cupcakes and Irish cream frosting, you can use whatever you’d like.

      Reply

  47. Aqiyl Aniys on February 25, 2014 at 12:49 pm

    These cupcakes look absolutely dangerous!

    Reply

  48. patricia on March 5, 2014 at 1:06 pm

    made these last night and they are amazinggggg

    Reply

  49. Lucy S. on March 6, 2014 at 10:09 am

    Thanks for the fantastic recipe – have made these twice already!

    I was in a time crunch last time I made them and to save time I replaced the ganache step with a box of instant chocolate pudding with plenty of whiskey whipped in at the end. It worked great and didn’t get quite as hard in the middle as the ganache did after chilling them. Thanks again!

    Reply

  50. Hannah on March 7, 2014 at 6:55 am

    Is the sour cream cups?

    Reply

    • Hannah on March 7th, 2014 at 9:25 am

      Either never mind or thanks! I see cups now!

      Reply

  51. Tonje on March 10, 2014 at 7:45 am

    Thank you for another scrumptious recipe!
    I made them for my husbands birthday party (a few guys came over for PS3 and drinking. Their wives and I were chatting, perfect evening!) – and everybody loved these! Even the ones that usually doesn’t have much of a sweet tooth. But, for my taste, this frosting is a wee bit too sweet. Would it work to add less sugar, but substitute it with some heavy/whipping cream?

    Reply

    • Michelle on March 10th, 2014 at 11:47 am

      Hi Tonje, So glad everyone enjoyed these! If you reduce the sugar, you’ll have to play around with the other ingredients, as it would create a less-stiff frosting that might be difficult to pipe.

      Reply

  52. sue griffore on March 12, 2014 at 6:34 pm

    planning on making the cupcakes. do not like buttercream, would like to use the cream cheese from your icb cake. the cream cheese frosting from the cake and the filling for the cupcakes do not specify salted or unsalted butter — do you prefer one? Cannot find dutch process cocoa – is Hersheys ok? thanks

    Reply

    • Michelle on March 12th, 2014 at 10:02 pm

      Hi Sue, You can use either; if you use unsalted, I would add a pinch of salt to the frosting. For this recipe, you can substitute regular unsweetened cocoa powder (i.e. Hershey’s).

      Reply

  53. Erin on March 13, 2014 at 12:02 pm

    Is there anyway to make the cupcake Vegan? I have a chocolate cupcake recipe but I’m not sure if I add the Guinness it will make it too soupy. Do you have any suggestions for the dairy substitutes by chance?

    Reply

    • Michelle on March 13th, 2014 at 5:59 pm

      Hi Erin, Unfortunately, I haven’t tried adapting for vegan, so I couldn’t say :(

      Reply

  54. HulaPopper on March 13, 2014 at 5:21 pm

    Has anyone use Guinness Extra Stout in these? Better or worse?

    Reply

  55. Rjackson on March 14, 2014 at 3:25 am

    I just made these. They are deliciously fantastic! Thanks for the recipe. I had lots of fun making them :).

    Reply

  56. Rjackson on March 14, 2014 at 3:32 am

    @ hula popper, I used Guinness Extra Stout and it worked great! I’m not sure how they taste with the other, but extra stout is yum. Also, @Sue Griffore, I used Hershey’s dark chocolate cocoa, which is Dutch cocoa mixed with reg. Delish.

    Reply

  57. Kelley on March 14, 2014 at 8:54 am

    Update on my progress…the cupcakes totally rock. I used Hershey’s Dark cocoa, and they’re as black as peat. :-) The ganache is awesome, too. These are for a cupcake competition at my hubby’s work today, so we drizzled a tiny bit of Jameson’s into the cupcake before piping the ganache, for an extra kick. The Bailey’s frosting is next. And we’ve made shamrocks, Irish flags, and rainbows with pots of gold out of marshmallow fondant to go on top. Win or not, I already know this recipe is a keeper.

    Reply

    • Kelley on March 14th, 2014 at 4:30 pm

      We won Best Overall Cupcake at my hubby’s company’s competition at their St. Paddy’s Day party. Thanks for the awesome recipe! I know the name is controversial, but the contents follow a known cocktail. That said, we called it an Irish Trinity cupcake to avoid problems. But it is what it is. I don’t like the Black & Tan either.

      Reply

    • Christina on March 14th, 2014 at 10:29 pm

      would love to see pics of your cupcakes as they sound adorable. I made these tonight and they were fantastic!

      Reply

  58. Laura on March 14, 2014 at 9:27 am

    These are amazing. I baked them for NYE and I’ve been looking for an excuse to do it again. So….Here we go!

    Reply

  59. nancy on March 14, 2014 at 9:46 am

    These look delicious. However, “Irish Car Bomb” is totally racist and insensitive. I’m guessing that you changed it on the page, but the URL and the comments still use it. Please change that. It’s cruel and racist.

    Reply

  60. Dan on March 14, 2014 at 10:49 am

    I am planning on making these. I noticed you said that you use you vanilla butter cream frosting, but the frosting recipe here does not have vanilla, just the Baileys. Is that correct — Bailey’s without the vanilla?

    Reply

    • Michelle on March 15th, 2014 at 11:31 am

      Hi Dan, The frosting is an adaptation of my favorite vanilla buttercream; I substituted Baileys for the vanilla.

      Reply

  61. Christina on March 14, 2014 at 10:27 pm

    Oh my! Made these tonight as a trial run for Monday (St pattys day) dessert and they were fabulous! Used Hersheys special dark cocoa when I couldn’t find just dutch processed cocoa. After eating one, you definitely want another! Thank you for this recipe! Will definitely make again!

    Reply

  62. sue griffore on March 15, 2014 at 4:12 pm

    Making the cupcakes….. to get the nice top that you do — how full do you fill the holder? Don’t want to overfill. thank you so much…..anxious to finish and fill them. Will be ready for Monday!!

    Reply

    • Michelle on March 17th, 2014 at 8:53 am

      Hi Sue, You should fill the liners about two-thirds full, which is about ¼ cup of batter.

      Reply

  63. Emma on March 16, 2014 at 11:35 am

    Lol, you changed the name after all the fuss people made. Lame that you had to do that. But these look amazing. I’ve been wanting to make them since last year, and am actually about to start putting them together right now. Can’t wait to try them!

    Reply

    • Emma on March 17th, 2014 at 11:53 am

      Update: made them yesterday, and they are amazing. To everyone asking if others had a lot of frosting leftover: I actually had just a tiny bit leftover. I was surprised, since Michelle’s love for 2:1 ratio of frosting to cupcake usually means I have cups of it leftover, but not this time. As she says, piping it on with a few swirls takes up a lot of it!
      I did not find the ganache with the bittersweet chocolate to be too bitter; I felt that because overall, the whole cupcake is SO sweet, that it worked well to balance it out.
      And the frosting…life-changing! The Baileys in it was astoundingly delicious. It elevated your typical vanilla buttercream to a whole other level.

      Reply

  64. Ashlie on March 16, 2014 at 4:03 pm

    I made these over the weekend and they turned out wonderful! One of the best recipes I’ve used! Thank you :)

    Reply

  65. Chelsea on March 16, 2014 at 6:27 pm

    I’ve made these for three years now and they are a BIG hit! A little labor intensive, but totally worth it. Better than anything you might find at your local bakery…my friends, family and coworkers all rave about them! Thank you for a spectacular recipe, I just started perusing your blog and can’t wait to try more!

    Reply

  66. Patrick on March 16, 2014 at 6:42 pm

    Did anyone else have as much frosting left over as they applied to their cupcakes? I’ve never made my own butter-cream frosting and I have difficulty picturing volumes. It tastes great, but in the future I’m gonna make half as much.

    Reply

  67. Julie on March 16, 2014 at 8:07 pm

    Looking over the recipe to try sometime, they look great. I do have one question though…..2 CUPS of butter for the frosting? That to me seems a little extreme. Is that correct or a misprint?

    Reply

    • Michelle on March 17th, 2014 at 10:47 am

      Hi Julie, This is correct. For two dozen cupcakes, and piping frosting with a few swirls, this is the correct amount in conjunction with the powdered sugar to achiever the correct consistency.

      Reply

  68. MegMeg on March 16, 2014 at 11:10 pm

    I made these yesterday, the second time I’ve made them and both times they have turned out AWESOME! We did not have a decorating tip but discovered that the lid of the whiskey bottle works perfectly for cutting out the cupcake middles!

    Reply

  69. Lindsay on March 17, 2014 at 6:24 pm

    Mmm, made these for my staff for St. Paddy’s Day today and they are delicious! I did cream cheese icing instead of buttercream and cut the Bailey’s to 3 tbsp so it isn’t so strong. So good! The cream cheese really adds a kick.

    Reply

  70. Lisa on March 17, 2014 at 11:34 pm

    I made these cupcakes today and they were really light, moist and delicious. Everyone loved them!!! Can’t wait to try more of your recipies.

    Reply

  71. Kate on March 18, 2014 at 1:41 pm

    I made these for the second time on Sunday (I made them last year for St. Paddy’s ,too.) Here are a few tips that I think might improve the recipe/make it more informative:

    1) If you’re buying nips for the Bailey’s and Jameson, you only need one nip of Jameson and two of Bailey’s.

    2) It might be a good idea to tell people that they can use semi-sweet chocolate chips for the ganache. I had a hard time finding anything else.

    3) For the cocoa powder, a good tip is to advise people to spend up on it. Buying cheap cocoa powder actually has a pretty big impact on the flavor of the cake. The more expensive brands are leaps and bounds above the store brands, especially if one has access to Ghirardelli’s.

    4) Make the distinction between Heavy Cream/Whipping Cream and Confectioners Sugar/Powdered sugar. Heavy cream and whipping cream are two different things, and the distinction is important, but not imperative, because I know some stores don’t even sell heavy cream anymore. However, confections sugar and powdered sugar are the same thing, but they can be called one or the other depending on the store or brand.

    5) For the butter, I’d recommend saying how many sticks one needs, over cups. If you buy a box of four sticks, it doesn’t say on the box how many cups it is. An experienced baker will know that two sticks is one cup, but not everyone will. I’d also recommend telling people to leave their butter out the night before, or that morning, so it’s soft enough to whip the butter cream. It’s really hard to work with buttercream if the butter isn’t room temp.

    Reply

  72. Nikki on March 18, 2014 at 2:17 pm

    These were sooo good! I would recommend cutting the frosting recipe in half (unless you like tons of frosting). I halved that part of the recipe and still had plenty of creamy deliciousness to pile high on top of each little cake. I’d also recommend cutting back the ganache recipe. I don’t think I used even half the ganache this recipe yielded. But then again, who doesn’t like leftover ganache? :)

    Reply

  73. Susan f on March 18, 2014 at 3:30 pm

    I made these for the office yesterday. Wow! This is recipe is a keeper. The only snag was I didn’t have unsalted butter so the icing had a little salty and sweet taste, which was probably not a bad thing now that I think about it. Seriously though, fantastic!

    Reply

  74. Anne on March 20, 2014 at 11:13 am

    So delicious! The frosting made me almost weep with joy it was so wonderful.

    Reply

  75. Brittany on March 21, 2014 at 3:07 pm

    I plan on making these cupcakes for Sunday (today’s Friday) how long would I be safe for making them ahead of time? I don’t want them to go bad before Sunday. Thanks in advance!!

    Reply

  76. Marzzie on March 27, 2014 at 1:21 pm

    I made these this past St. Paddy’s day. It was the first time I ever made cupcakes from scratch. It was not that difficult. They were delicious! This recipe is a keeper for sure!

    Reply

  77. Harmony on March 30, 2014 at 11:44 am

    Just made these for a bridal shower that I hosted at a brewery. I made an Irish themed dessert table and these were very popular! Thank you for this great recipe!

    Reply

  78. Jared on April 10, 2014 at 8:38 am

    I made these for the guys at work. Rave reviews! Now, most people think firemen will eat just about anything, and in some cases that’s true; however, my crew are pretty discerning, and generally not much for sweets.
    After tasting these amazing cupcakes, and taking some home to their families, I had two of the guys asking me for the recipe so they could bake them for their families. I’ve made a couple of other BEB cupcake recipes since, but this is the favorite for all of us. I keep getting asked when I’m going to make them again!
    Thank you for giving us a new favorite dessert!

    Reply

  79. Dan on April 17, 2014 at 6:33 pm

    These are great! I lightly brushed the top of the cupcakes with a mixture of the beer and whiskey before I put the frosting on for that umph! Turned out great!

    Thank you!

    Reply

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