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.
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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 make these every year for St Patty’s Day and everyone (friends, family, co-workers) LOVES them! They are amazing!
This year I was thinking of making them as mini cupcakes. Any idea how much the baking time would be reduced for minis?
Hi Tara, I usually start checking mini cupcakes (any mini cupcake) around the 8 minute mark to make sure I don’t over do them. Hope that helps!
This is my go to favorite recipe to make for St. Patrick’s Day. Everyone loves when I bring these cupcakes to work or friends/family. The whiskey ganache filling is the extra delicious surprise that people don’t expect. I highly recommend this recipe!
I have made these every year for several years now. My birthday is the 16th and this the treat I make myself and to share. The stout just makes the chocolate POP and all of it comes together a delicious dark chocolate grown up cupcake.
I’ve made these cupcakes several times the past couple of years. And I highly recommend this recipe. The ganache firms up quite a bit, almost like a truffle. I prefer to have the center softer, so I’ve tweaked the filling a bit. Is there an alternate recipe available if you want a softer, creamier filling? Almost like the consistency of Nutella? I find I have to explain these cupcakes to folks, so they’re aware there’s a little ball of chocolate inside before they bite into it. I know. You shouldn’t have to explain this. I’m weird like that.
Hi Susan, You could try increasing the cream to a full 1 cup, that will create a softer ganache. You can also use a mixer to beat the ganache once it sets to give it more of a fluffy, frosting-type consistency.
Wow these sound and look amazing!
Izzy | http://www.pinchofdelight.com
Will a cupcake corer work or should I use a knife ? Also, how much filling is used per cupcake ? Thanks
Hi Marti, You could definitely use a cupcake corer. I didn’t measure the filling, but I’d estimate about a tablespoon? I use it all, just divide it evenly between all of the cupcakes.
Yum! Yes, please!
Kari
http://sweetteasweetie.com/
Umm, it would totally be okay to lick the screen, right?! These look amazing and I’m completely with you on cupcakes trumping shots! :)
These are the best. When that Guinness, butter, and cocoa are on the stove…I just want to crawl in that saucepan. Any thoughts on how to make that a ice cream topping?
Oh my gosh, an ice cream topping is such an amazing idea! It really resembles a ganache when cooled, so I think you could pour it right over!
Is this the same recipe you had years ago? I think it was called Irish Bomb cupcakes?
Hi Megan, Yes, same recipe! Just updated with new photos, metric measurements, etc.
I have made these before and they are delicious, however, I used Murphy’s Irish Stout, Tullamore Dew Irish Whiskey and Coole Swan Irish Cream instead of the usual suspects.
I love your cupcakes recipe I have made them over a dozen time and they are always a huge hit!
This weekend I adapted your cupcake recipe to make a cake, I baked 2 layers of chocolate guiness cake, filled them with 1 quantity of the whiskey ganache and iced the whole thing in Bailey’s buttercream, it was for a birthday and I had 3 people tell me it was the best chocolate cake they had ever had. Thank you so much for sharing this recipe and remaking it I love it and so does everyone else
definitely will be making these – where did you get the sprinkles! There will be 7 of us for St. Paddy’s dinner
Hi Nancy, My grocery store had small containers of those sprinkles made up in the bulk foods section. I’m sorry that’s not terribly helpful :(
I made the car bomb cupcakes for my sons birthday (44) he and his buddies really loved them and wanted more.
I made cupcakes one day and then finished them the next day.
I have had this same recipe for years and have made these several times. Although they’re a bit putzy, I think they’re really fun to make and have turned out amazing every time. No need to wait for St. Pat’s. These are incredible. (Notice edible is in that word.) You may want to make extra ganache to keep in the fridge and eat on it’s own. It truly is amazing.
Hi, Michelle! I just made the Irish Car Bomb cupcakes and OMG…..are they delicious! Quick question….what tip did you use to frost the ones in the picture? Mine aren’t nearly as pretty as yours! Thanks so much!
Hi Kelly! So awesome to hear you like them! I used a Wilton 1M decorating tip.
I made these for my brother-in-law’s birthday party. They are dangerous. I have not dared make them again since because I am afraid I will eat them ALL. Yup. ALL 24 of them.
I also strongly advise against licking the frosting because then you won’t have enough for the cupcakes.
On a serious note though, these are the best cupcakes I have ever had.
A friend of mine made these and they were crumbly. Do you know what might cause this to happen?
Hi Cynthia, They could have been crumbly if they were overmixed or baked too long.
A delicious and easy-to-make recipe. Always a hit every time I serve it!
FYI..I have followed this recipe exactly and made an 8″ cake of it. Then used the Bailey’s Buttercream to fill and ice the cake and the Whiskey Ganache to drip down the sides. Perfectly decadent =o)
This looks so good and the cupcake wrapper is just perfect!
This recipe just sounds crazy to me! So many unusual cupcake flavours! Love it!
My ganache won’t thicken, what am I doing wrong?
Hi Charlenes, I don’t know exactly how you’ve proceeded with the recipe, but try refrigerating it – that should help to thicken it up. If not, I imagine there was too much liquid used.
Hi Michelle…love your blog! You’re my “go to” blog when I’m looking for great recipes, and the first blog I ever read! Slippery slope after that, whew!
I’ve made this recipe a ton, both with and without the ganache, and even in cake form! I’m curious, have you ever made the frosting with any of the butter substituted with shortening? I’m wondering because I’m making them for a wedding and worry about the frosting melting!
Hi Julz, I’ve never used just shortening; I would probably try half butter, half shortening, but I would do a test run first!
Hi, Can the ganache be made ahead of time? I was hoping to make my cupcakes and ganache at night then frosting and assembly in the morning.
Thank you!
Hi Christine, Yes, you can definitely make it ahead!
These are the BEST cupcakes in the world. I make them every year. Thank you for the recipe!!
Stellar cupcakes! Best I’ve ever made I was told. They were I have to say one of the best given the effort I had to put in other cupcakes these were a breeze. I would definitely make these again (perhaps a St. Patrick’s day tradition). Thank you for developing this recipe.
Going to make these for a party on saturday. Looks great, yummy
I make these all the time and I use baking powder instead of baking soda and I sift the dry ingredients and it makes it a completely different cake. As if it couldn’t get any better! Love this recipe!!
I too have made these every year since you posted it. My sister in law even requests them when she’s home at the Christmas holidays!
This year I will be sharing with a new co-worker, so he can take them home to his dinner party that night!