Guinness, Whiskey & Irish Cream Cupcakes
The classic cocktail shot transformed into cupcakes – Guinness chocolate cake, Jameson whiskey ganache filling, and Baileys buttercream frosting.
Please tell me that you’ve had the good fortune of tasting chocolate cake that’s been spiked with Guinness. If you haven’t, stop what you’re doing right now, go buy a six-pack of Guinness, grab some chocolate, and head to the kitchen.
The chocolate flavor is so deep and intense, almost malty, and the cake is just so incredibly moist – you’ll definitely want to start making these Guinness cupcakes all year long!
These cupcakes are the #1 all-time most popular recipe on the site, and for good reason. They are utterly spectacular. They are fashioned after the popular cocktail 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’ve never been into doing shots, so I’ll just eat a cupcake and call it a day. Cupcake trumps shots every day of the week for me!
To replicate the drink, I baked up Guinness chocolate cupcakes, filled them with a Jameson whiskey chocolate ganache, and topped them with a Baileys Irish Cream-spiked version of my favorite vanilla buttercream frosting.
While there are a few steps to these cupcakes, they really are simple to bake and assemble. Once the cupcakes are cool, I cut out the centers (and nibbled on the scraps, shhhh), scooped in ganache, and then topped them with lofty swirls of the Baileys buttercream frosting.
I waited for my ganache to thicken before scooping it into the cupcakes, but I think you could fill them when it’s still pretty soft, as it should then firm up inside of the cupcakes.
While you can’t taste the beer in the cupcakes (it serves as a flavor enhancer for the chocolate), you can definitely taste the alcohol in the filling and the frosting. Everyone that I’ve ever made these for absolutely adores them and can’t get over how fantastic they taste. They are truly the trifecta of boozy Irish cupcakes!
Whether you’re throwing a St. Patrick’s Day party, or just need an excuse for some really amazingly delicious boozy cupcakes, look no further! These are guaranteed to be a hit wherever you take them.
Six years ago: Traditional Mardi Gras King Cake
Seven years ago: Asiago Bagels
Eight years ago: Baked Oatmeal
Nine years ago: Royal Crown’s Tortano
Guinness, Whiskey & Irish Cream Cupcakes
Ingredients
For the Cupcakes:
- 1 cup (230 ml) Guinness stout
- 1 cup (227 g) unsalted butter, at room temperature
- ¾ cup (64.5 g) Dutch-process cocoa powder
- 2 cups (250 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1½ teaspoons (1.5 teaspoons) baking soda
- ¾ teaspoons (0.75 teaspoons) salt
- 2 eggs
- ⅔ cup (153.33 ml) sour cream
For the Whiskey Ganache Filling:
- 8 ounces (226.8 g) bittersweet chocolate, finely chopped
- ⅔ cup (158.67 ml) heavy cream
- 2 tablespoons butter, at room temperature
- 2 teaspoons Irish whiskey
For the Baileys Frosting:
- 2 cups (454 g) unsalted butter, at room temperature
- 5 cups (600 g) powdered sugar
- 6 tablespoons Bailey's Irish Cream
Instructions
- Make the Cupcakes: Preheat oven to 350 degrees F. Line two standard muffin tins with liners.
- Place the Guinness and butter in a medium saucepan and bring to a simmer over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Remove from the heat and cool slightly.
- In a medium bowl, whisk together the flour, sugar, baking soda, and salt; set aside.
- 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 just until it starts to come together, about 30 seconds. 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 for 5 minutes in the pan, then remove the cupcakes to a wire rack to cool completely.
- Make the Whiskey Ganache Filling: Place the chocolate in a heatproof bowl. Place the heavy cream in a small saucepan and bring to simmer over medium heat. Immediately pour it over the chocolate, then let it sit for two minutes. Using a rubber spatula, gently stir the mixture 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, about 30 minutes. (If it becomes too stiff, simply give it a good whisk and it will loosen up.)
- Fill the Cupcakes: Using a paring knife, cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Using a cookie scoop or spoon, divide the prepared ganache between the centers of the cupcakes.
- 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.
- 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 at room temperature for up to 4 days.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I have been making this recipe for 10 years, my friends, family, and coworkers are obsessed with it. I’ve used these cupcakes to barter getting lawn work and house repairs done. I’ve made it into a gorgeous birthday cake. They’re the first ones gone at any event I bring them to. They’ve tuned out perfectly every time, with every oven I’ve made them in.
Thank you to the Brown Eyed Baker for helping me look like I know what I’m doing in the kitchen ;)
I baked these and took them into work for a treat for my patients.
I told them what was in them.
One patient took hers as she was leaving.
She came in a few minutes later and told me that was the best thing that happened to her all week.
I have made them a few times more, and call her to come in and get one!
Second time making these and this time I swapped the Guinness for strong coffee and used dark chocolate cocoa powder. This combination worked well in place of the beer. They were a hit just as much as the first time and no one noticed the beer was missing from the flavor. I also added 3 tablespoons of whiskey to the ganache instead of the 2.
One of the best cupcakes I’ve ever had. My family and friends request them every St. Patrick’s Day. It became my signature.
A family tradition now
INCREDIBLE! I have made these multiple times and they come out perfect every time and always disappear before i can get a photo. I always use plain greek yogurt and normal cocoa powder instead of sour cream and dutch process because its what i have access to and it turns out wonderful. Havent made a batch with the filling yet but might try that next time around.
Did you use 2 sticks of butter for the frosting or 2 cups? There’s some controversy in the reviews about the recipe having an error with the butter but the author hasn’t clarified which is correct.
I dug this recipe from an old stack and realized I printed it back in 2011! It’s now a classic at our house that never fails. I prepared them for my son’s birthday dinner; they turned 30 and 33 this year. Always a favorite, they never cease to impress with their wow factor.
One of my family’s frequent requests-for when we all get together.
Thanks for this one! A former Pittsburgh, PA area resident myself.
Also check out your site when looking for something different or special.
I made these and were awesome. Question on the frosting. I read someone said it should 2 sticks of butter (1 cup) not 2 cups. Which is correct. Also, if the frosting is kept in the fridge in an airtight container, how long will it keep to use again, since there is so much left.
Unbelievably Amazing recipe and a HUGE HIT at an adult St. Pattys (alcohol) !!!!! Def will be making them again ! I wish I could share a pic !
is it really 2 cups of butter for the frosting? The first time I made these I thought it was 1 cup. Delicious by the way!
From the first time she posted this recipe it was two sticks of butter and like three cups of powdered sugar or something but it didn’t make enough frosting to have it look nice. I think she edited it and doubled the icing recipe so you can have a cloud of frosting on top. After making them the very first time I automatically doubled the frosting each time thereafter so now when I make it as per this current recipe it’s fine
Only one glitch in this recipe, I wondered why my cakes didn’t quite rise and figured it was the beer added. However, I later discovered the recipe calls for using dutch- process cocoa combined with baking soda. These two don’t create the right chemical reaction in the cake due to the high alkaline property of the dutch process. If you like the richer flavor and darker color that the dutch process cocoa yields, swap the baking soda for baking powder. Otherwise use regular cocoa powder and your cakes should get the right rise!
Did you use Guinness beer and sour cream? They should be acidic enough to react with the baking soda, unless the baking soda is old and less potent. I’ve made these quite a few times. They always rise for me. There might be lighter cakes out there, but these certainly aren’t dense like brownies.
Baking powder is more forgiving sometimes, and the batter can probably sit out longer before going in the oven.
These are a StPaddys day staple at the Gallagher house
They are delicious Have made them 3. Times already.
These were a hit and I’m making them again this year. Delicious!
I have made these for many years now and love them, but this morning I was making them and realized that there is an error in the frosting recipe. It shows 2 CUPS of butter, not 2 sticks or 1 cup. Needless to say I had to pull half the frosting out and add more Irish Cream and powdered sugar to get it right. Other than that, the cake and filling are, well, the bomb!!