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!
If I wanted to make this a whole cake instead of cupcakes, how would I bake it? Thanks!
Hi Rachel, You could put the batter into a 9×13-inch pan, or divide between two 9″ or 8″ cake pans. You’ll need to increase the baking time a bit for any of those.
I make these every year…amazing! Not St. Patty’s day w/o them. I add a little more Jameson in the ganache 🍀
I love it!! :) Thanks for the review!
I have made these cupcakes for at least the last 4 years. They get rave reviews. Lots of people say that they are the best cupcakes they have ever had. So delicious. I am famous at the local Irish bar for them.
That’s so awesome to hear, Susan, I love it! Thanks for the review!
What brand of cocoa powder did you use? Mine turned out a light brown color. :(
Hi Julia, I use King Arthur Flour Bensdorp Dutch cocoa powder.
Most popular recipe on the site for a good reason! These are delicious! The frosting is so richly buttery. There are several steps so they’re not super-quick to make, but it isn’t too bad. Just make the ganache and the frosting while the cupcakes bake. They freeze nicely.
Love this recipe except the ball of ganache inside is too much for me. Next time I will dip the tops in the ganache instead.
Hi Cheryl, Thanks so much for the review! And love the idea of dipping the top of the cupcakes in ganache, it would be delicious as well!
I made these for a St Patrick’s Day party my wife’s family throws every year and they were absolutely the hit of the party. Everybody was talking about them, and one person even said it was “the best f*cking cupcake he’d ever had in his life”. They vanished in minutes!
I substituted an espresso milk stout for the Guinness (they were sold out, it’s St Patty’s Day!) and it worked out great — the coffee flavor of the beer came through just slightly in the cake to support the Rick chocolate.
I topped them with gold sprinkling sugar and these decadent treats were utterly wonderful. Looking forward to making them again!
Hi Matt, So awesome to hear how well-received the cupcakes were! Thanks for stopping back to share your adaptations and the review, I appreciate it!
I am now 72 bad cupcakes in, they all over bake and sink in middle. What am I doing wrong?
Hi Maggie, You might be filling the cupcake wells too high. I would try using a smaller amount of batter. I hope that helps!
This is my second year making these for St. Patrick’s Day! My ganache filling is much darker and more liquidity than what is pictured here. I cut up the chocolate and poured the warmed heavy cream and smeared outward then added the whiskey and room temp butter. Am I missing something?
Thanks!!!
Hi Paula, The color could just be a result of the chocolate (different brands, etc.)… if it’s too liquidy, you can always pop it in the refrigerator to firm up a bit.
Good, but I won’t be making them again. The flavors come alive in the individual sections. You really can taste the stout in the cupcakes and the Bailey’s in the frosting. The problem is they are swallowed up by large amounts of sugar and fat that leave you with the feeling of a leadball sitting in pit of your stomach. Is there a way to lighten them up?
Hi Maureen, I don’t really have any suggestions on lightening them up; I see them as a once-a-year splurge and don’t worry about the calories!
These are the BEST CUPCAKES EVER!!!! I have made them for the last 5 yrs, and just devoured one JUST NOW!! My friends go crazy over them!
Thanks so much for this recipe!! They are da BOMB!!
I was researching the different between Dutch Process and Regular Cocoa and everything I read said you are to use baking powder with Dutch Process Cocoa and you’re using baking soda. Since all the reviews on this recipe are great – I’ll have to assume that’s right??
Hi Joelle, Yes that is correct for this recipe!
Can the whiskey ganache be made ahead of time and kept in the fridge for a few days? I’m making these cupcakes for a St. Patty’s Day party this weekend but don’t have time to make them the day of or even the day before. Can’t wait to make these!!
Hi Maddie, Yes, you can definitely make the ganache ahead of time! Enjoy!
Absolutely delicious. We had it at a gourmet group “Dinner for 8” and the teen daughter of one of them members and her husband attending had made it. It was so very good that even after a large dinner everyone scarfed the dessert.
The Bailey’s frosting is SO good! I had about a cup left over after frosting 24 cupcakes and threw it away because I knew I’d end up eating it straight out of the container with a spoon later that evening.
I bake these every St. Patrick’s Day. Sometimes I leave off the whiskey ganache but never the Irish cream frosting, the best I think I’ve ever tasted. This recipe is a little more time consuming than others but definitely worth the effort. Thank you so much for sharing it.
Hi Michelle! I have made these several times and they are SO GOOD. My question to you is this: If I wanted to turn this into a layer cake, how much batter would I need for 3 9-layer cakes? Would I triple your current recipe? I wasn’t sure how much batter would fill one cake pan. Thank you!!
Hi Angela, So glad you love them! For a 3-layer 9-inch cake, you would want to scale up by 1.5. You could try doubling for higher layers, but I’m not sure if it would be too much batter for the pans. Enjoy!
Any recommended tweaks for baking these in high altitude?
Hi Michael, I haven’t needed to make these at high altitude, but here are some general tips:
https://www.browneyedbaker.com/high-altitude-baking-tips/
I’ve been searching foe a recipe like this, and as I was going through the web I noticed that none of them (except yours) added the cocoa powder to a hot liquid. The best way to get the most flavor from cocoa powder is to bloom it in a hot liquid. It helps keep the cake moist too. Untreated, cocoa powder is a dryer ingredient, and will absorb liquid.
Anyway, just waned to say thanks
Every time I’ve made this as described, they have failed (won’t rise). When I use half the amount of butter, the are perfect. Anyone else have this issue??
I have been using your recipe for these cupcakes for years now! They’re always a hit and my hands-down favorite cupcake! For some reason they tastse best in the fall!
I have made other cupcake recipes similar to this, but this is hands-down THE BEST one I have experienced. Every component tastes like something I would buy at a gourmet bakery. And independent of the full recipe, this is the BEST chocolate cupcake recipe I have ever encountered! Will use this for ALL of my chocolate cupcake needs from now on.
Can I make any of the pieces ahead of time and store them in the fridge or an airtight container overnight? I’d like to have plenty of time to assemble these for a party.
Hi Molly, Yes! You can make the cupcakes and ganache a couple of days ahead of time (or you could make them at the same time and fill the cupcakes, then store them in an airtight container at room temperature until you’re ready to frost). If you make the frosting ahead of time, you’ll need to refrigerate it, and then re-whip it before using. You could also do that up to a few days in advance.
This is THE BEST cake I have ever made. Been making it in cake form, not cupcakes for 4 years now with this recipe. I use a little less sugar and I do add quite a bit more Jameson and Baileys though and it works out perfectly! I also double just the cupcake recipe to make two 9×13 cakes.
Everyone loves it. You must try it. And thank you Brown Eyed Baker for creating it!!!!
PS, no need for St Patrick’s day….any excuse will do.
Enjoy!
Fishychic7
So awesome to hear about your adaptations! Thanks so much for stopping by and sharing a review!
My husband loves chocolate Guiness cake, I have made it with chocolate butter cream frosting. I wanted to give this recipe a go. first all I had issues with the cake and melting butter, sugar beer, and coca, it was really thin even after I let it cool for 0ver 30 min. so the second time I tried it I just creamed the butter, sugar ,beer and coco in my mixer and it was a bit thicker and easy to work with, I did not think the Ganacshe would taste good, but with the cake and frosting the flavors REALLY work well, I piped it in and it worked well. The frosting was good, a bit different from my normal butter cream, This is a great different cupcake.
I made these tonight for my husband to take to work tomorrow. The directions were easy to follow and everything turned out GREAT! SUPER RICH! It did take me about 2 1/2 hrs, start to finish. The batter made 30 cupcakes for me AND I still have lots of leftover icing (which I will gladly take care of with a spoon 😉). I think my ganache may have been to thin for scooping so I put it in a baggy and squeezed it into each cupcake well. I took lots of pics along the way. It was a great bake-therapy session for me! The Bailey’s icing really seals the deal on these cupcakes. Thanks for sharing 👍🏻
I made these for a BBQ this weekend and they were delicious! The cake in particular was super moist and really good. Thanks for a great recipe!
Excellent, I prepared turned out great. Added a bit more bailey’s to the frosting which added a nice touch. Thank you for this recipe.
These may be the best cupcakes I have ever made! Absolutely delicious! Since I wasn’t planning on piping the frosting, I halved the recipe and it was the perfect amount to knife on. Everyone has been a huge fan!
I made these for St. Patrick’s Day while I was in Hawaii…..they are amazingly delicious and decadent! Needless to say they were a hit!