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!
Great and thank you!!
These are always a fan favorite when I make them. I am not a big fan of alcohol, and when I bring these into work, I like giving a non-alcohol option for those that do not drink. They are easy to make and always feel more fancy because you have filled cupcakes and not just a straight chocolate and vanilla scheme.
Easy enough to make ganache sans Jameson, fill half the cupcakes, then add the Jameson in for the other half. Find myself using more than the recipe because the chocolate sometimes is too rich (in a good way) to taste the Jameson.
Same for buttercream – make a half-batch with half heavy whipping cream and half milk, plus a little vanilla. Then make the other half batch with half Bailey’s and half heavy whipping cream. Works like a charm.
I get the mini-bar bottles at my local liquor store (Binny’s in IL) for the Jameson and Bailey’s so I don’t waste money/beverage using just a pinch out of a big bottle that I will not drink. I see they now have non-alcoholic Guiness, so might try to split the batter and truly make a non-alcohol version too.
I’ve made this several times as cupcakes and they are always a huge crowd pleaser. This time I decided to make it as a cake and boy did it come out amazing!
I did the recipe as written in 2 8” cake pans. They took about 35/40 min to bake through.
I used the ganache between my cake layers and frosted the whole thing with the frosting. Didn’t have to tweak a thing for it to come out absolutely delicious.
I’ve made these twice and they are a HUGE hit!! Could I make them as brownies or as bars??!?!?!
Everyone raved about these cupcakes! I used white chocolate and a puréed raspberry syrup that I made instead of the Jamison for the frosting.
Do you know if these cupcakes can be prepared and frozen, then thawed before serving? I need to make a large number of them for a wedding. Thanks.
same question!
Yes you can make ahead and freeze, but I would add the frosting fresh within a day or two of serving if you can.
Lots of steps, yes, but overall very easy to make, and so so delicious and decadent! Perfect for St. Patty’s day!
My daughter mades these and sent over one to try. I was upset there was only one. It was delicious!
They take some time to make, but they’re incredible. I get a ton of compliments on these. Everyone that I’ve made them for in the past requests I save them one when they find out I’m making another batch. All of the component elements are good on their own. My favorite is the whiskey ganache, which I could eat all by myself with a spoon. I didn’t plan to make these this weekend, but today’s St Patrick’s Day and I woke up craving them. This will be my 4th time making them, and they are a 10/10
I make these every year for St. Patrick’s Day, and while they’re ALWAYS a hit…I’ve never made them ahead of time. I have a party tomorrow that I’ll be baking these for, and was wondering if anyone has made them ahead? Do you just prepare each step then assemble them the day of, or just go ahead and fully prepare? How have they held up if you just store them prepared overnight?
I’ve eaten leftovers a day or two after baking, and they turn out fine! Just remember to refrigerate (all that butter in the buttercream should be kept cold) and if you can cover them some way so they don’t dry out, that’s best. I don’t always have the fridge space, so sometimes it’s easier for me to store the buttercream, ganache and cake separately and assemble day of. But I haven’t had any complaints on the day-old cupcakes either
I make these every year for work and always get compliments. Because my work has grown so much, I was up to 5 dozen cupcakes, which is a bit of work- so this year, I turned this into a sheet cake- same recipe- but I poked holes in the cake and poured the ganache while it was still warm. I also added espresso powder- I think a 1/2 teaspoon and increased the whiskey to 3 tbsp. It worked out really well.
Wow. The most offensive name I’ve ever seen for a cupcake.
If you’re going to be offended then blame the name of the shot, which this is named after. Not this recipe 🤦♀️which is delicious btw.
Just call them Kiss Me I’m Irish cupcakes!😉
I originally made these years and years ago for my sibling’s birthday (that falls on St. Patrick’s Day). My sibling kept requesting them after that, and my other sibling has for his birthday as well. Needless to say, they are always a hit and always delicious! It’s been a while now, so I’m making them again this year. Thanks for the great recipe!
I’ve been making this recipe of yours for years! They are so, so good! Thank you!
Made these and they were incredible. Compliments from everyone. Super moist and wonderful flavor. Hints of the liquor and flavor without being overly boozy. Will be making again.
Add 2 cups of Guinness to cake recipe, 3t of Irish whiskey to ganache recipe. Also, cut the recipe for the down 1/4 ganache and frosting by 1/2 – it makes of LOT of buttercream and ganache and there will be way more than you need. These are incredibly RICH. Most guests are not going to eat 2.
If you have any issue with the center of the cupcakes sinking turn your oven up 25-50 degrees. I bake mine at 400 and never have a problem.
Very yummy! And I had no problem with the cupcakes falling, they are very moist yet airy!
My friend asks that I bake these every year to serve at their St. Patrick’s Day party. It often falls on her birthday and she prefers these cupcakes to a birthday cake.
If her bday is March 17, it always falls on St. Patrick’s Day.☘️
Can a 1/2 this recipe?
Yes! It makes a lot of everything so cutting it in half would be better.
These have become my go-to cupcakes for birthday celebrations. So good, not too fussy to make, and fancy enough to impress; everyone loves them!
The frosting and ganache are yummy, but the cupcakes consistently cave in the middle. I’ve made these about 6 or 7 times hoping for a different result, but the middles always fall in. I follow the instructions exactly, my ingredients are always fresh. The only thing I can think of is that somehow the fizz from the beer deflates during cooking, which is what causes the middles to sink. The ganache and frosting are yummy, but basic.
I’ve been making these for 11 years now, about once a month, I have never had them sag in the middle. Is it possible your oven isn’t reaching the correct temperature?
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 will call these that forever more! I hate the other name.
That’s a great name! I call mine Kiss Me, I’m Irish! Cupcakes. :-)
Oh please. I’m Irish and we have no problem with the name. Enough being so PC and fake outraged. It’s called an Irish Car Bomb.
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?