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’ve been making these cupcakes for St Patrick’s Day for over 10 years. It’s my all time favorite recipe!
I made these amazing cupcakes over the weekend for a friends get together. Followed the recipe exactly as stated. These cupcakes were so moist. The ganache set just perfectly, and the Irish Cream Liqueur buttercream was amazing. I am never disappointed with your cake recipes! Thanks!
Hands down best cupcakes! I make a different frosting that’s a cream cheese frosting but the cake and ganache are THE BOMB!!
I have made this recipe almost every year for multiple years and it is such a hit! I usually yield a little more than 24 full size, 48 mini cupcakes… It makes a TON of frosting, you could get away with making half if you don’t like a lot of frosting, I personally love it so I always pile it up and save the extra for pancakes or just eating….
I hate to admit it but I love these. Just please stop calling them Irish car bombs- so blatantly insensitive to anyone who experienced that violence.
Tradition every year! Husband renamed ours as the Holy Trinity cupcake. Cake recipe is the best and super easy to replicate. I’ve tweaked my frosting to include marshmallow fluff also.
I have been making these for years. They are my most requested cupcake. The only change I make is a 1/2 tsp of salt in both ganache and frosting. Sometimes the center falls and sometimes it doesn’t. I don’t care as I put ganache inside and they are covered with frosting. Perfect recipe.
As others have said, mine always sink in the middle a bit. I have been making these for at least 5 to 7 years. It isn’t my ingredients, I buy fresh each time as I only make these once a year. I do find they sink a little less if I am very careful not to mix the batter too much and get them directly in the oven..like mix for 20 seconds. It doesn’t matter if they sink. I don’t know why people are bothered by it….you are going to scoop out the middle anyway and cover them in frosting. They are delicious and my coworkers and friends start asking me in February if I will be making them
Sinking in the middle is usually too much leavening agent. At least that is what I was told after experiencing this myself. I have not had an issue since.
Do you have to add the cocoa powder to the butter and ale?
I followed the recipe, specifically, as written. All ingredients were fresh,including the Guinness Stout.
Made batch #1 over the weekend.
First batch issue: the middle of the cupcakes sank / fell. Made a second batch today. Just took them out of the oven. Second batch issue: the middle of the cupcakes sank / fell.
Both batches were baked at 350* and tested done. I am an experienced baker. So disappointing, frustrating, and expensive!
Sorry – I over-rated this recipe in my prior comment. Unfortunately, because of the issue stated in my previous posted comment, I have to rate this recipe with only “one” star – not “three”
I’ve made these 2 years i a row, and will continue to make them for St. Patrick’s Day every year. Thank you for this deliciousness!!
I made these a few years ago and I am going to make them again. I am thinking about adding the Ganache to the batter before baking them. I did that with another recipe you had for chocolate cupcakes and it wasn’t as messy as cutting out the cupcake to add the ganache.
Any comment on that idea?
I love your recipes!
Just fyi, I did the experiment I inquired about and it turned out great. I made the ganache a day in advance, so it was quite solid when I dabbed it into the cupcake batter. This recipe is definitely a keeper!
I’m super interested in this experiment…did you end up with little chips of ganache throughout, like if you had added chocolate chips? Or did it just make the batter really rich? Thanks!
How much do you take out of the center of the cupcake? And how big is that cookie scoop?
Thank you.
I made these years ago and soooo tasty! Quick question, do the unfrosted (no ganache) cupcakes need to be refrigerated?
Also, is it possible to make the frosting ahead of time and then quick frost day of?
Big hit for Mother’s Day! This recipe is delish! Thank you for sharing!
I’m not sure when you first published this recipe, but I’ve been making it for at least 10 years now and everyone loves them! Sometimes, I just make the ganache and eat it with a spoon…
My husband ran across this recipe and sent it to me with a request to make it for his birthday, but as a cake, instead of a cupcake. I would like to share my shortcut tip if I may – instead of making the cupcakes from scratch, I use a box mix, but omit the water and use the Guinness instead. Happy baking!
These are incredible!!! I flipped the recipes to be gluten-free & vegan!😁 I made DF Irish Cream & used full-fat Oatly for the ganache. I had to use another 1/4 cup or so of Oatly for half of a recipe. Used Miyokos for the frosting. Really great recipe. Thank you!
Michelle, I just tried the cupcakes again and this is the second time they keep sinking in the middle. What am I doing wrong? I followed your recipe to the letter! I live at 7700 ft. altitude and have used your recipes for years. They have always been spectacular! I don’t know what the difference is on this one. Can you suggest anything?
Oh no! That’s so strange… did you switch any brands or use any different ingredients? Is your baking soda fresh? Do you know that the oven temperature is correct? Those are the only things I can think of!
Imagine celebrating another country’s national & religious holiday with a food that offends its population?
but the name isn’t offensive…why are you whining about it? So I guess, yes, in this case one truly would have to “imagine it” in order to be offended. Cool. (and before you whine about it being an “offensive food”…when did mixing certain ingredients together become offensive? Good lord almighty…)
It’s called Irish car bomb..are you completely daft. Of course it’s offensive. Do you know how many people have died in the civil war between northern Ireland and England?
I’m Irish. The ingredients are not offensive, of course not. ‘Irish Car Bomb’ is. Very much so. Trust me on this.