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!
Irish Car Bomb drinks are fantastic and so are the cupcakes. I made them tonight for my boyfriends friends who are coming into town tomorrow (trying to make a good first impression) They all, including myself, love whiskey, guinness, and baileys; what better reciepe to make! Tried one tonight and it was fantastic! Thank you for the reciepe. I have been really enjoying your blog since I found it about 3 weeks ago!!!
Made them this weekend. Love is an understatement! Brought them to a bar for a going away party and there were so many we gave them to strangers and made some great friends!!
The batter was alittle thicker than I am used to but trust it! the ganache was WAY thinner than it should have been- put it in the freezer to cool it down faster. I made them with a hand mixer and they came out great!
Hello! I love your site! I was wondering, does this recipe call for 24 standard size cupcakes or 24 mini cupcakes? your pictures look like mini cupcakes and wanted to clarify before making it. Thanks so much! I cannot wait to try these. :)
Hi Rose, They are standard cupcakes. Mine in the pictures are full-size cupcakes.
hi i was just wondering why you use guinness stout? every irish car bomb i have had called for guinness draught.
Hi Allen, It was just the particular recipe I happened to use. I don’t think it makes too much of a difference.
okay, thank you. these look delicious!
Did anyone else have an issue with the ganache being too bitter? I feel like it needed some sweetness or something, because while the cake was balanced nicely by the sweet icing, the ganache ruined the taste for me. Any specific brand recommendations for the chocolate?
I’ve had these before and they were awesome, I don’t know where my friend got the recipe, but I am going to try these again until I get them right!!
Hi Laura, If you found the chocolate ganache too bitter, I would try using a semi-sweet chocolate instead of the bittersweet. That should do the trick!
Great that worked, thank you so much!! These pretty much rule.
That is too funny! I was just joking the other day with the kids about different ice creams … and we joked about putting beer in ice cream! And you actually did it! Awesome! THe cup cakes look FABULOUS!!!
Ro :)
these were AMAZING!!!
loved every bite.
great idea and great recipe, thanks for sharing!
Best. Frosting. Ever!!! Absolutely delicious cupcake all around, but the frosting really seals the deal! I made these tonight for a cookout tomorrow and 4 of them have mysteriously disappeared already! I am a new follower and love all of your recipes I’ve read so far. After trying these yummy little cakes I am looking forward to trying more of your recipes!! Thank you for posting these! Happy baking!
These cupcakes look so wonderful! Thank you for sharing, as always. Your blog is great, and I love stealing recipes from it. :)
Its look really beautiful, very delicious and tasty.
I’ve been on such a cupcake streak and made some Irish Cream cupcakes just a bit ago. My friend practically live on guiness and Irish Car Bombs are one of his favorite drinks – he went crazy when he heard there could be a cupcake version! Totally making these today. I just hope it’ll be alright to leave out the whiskey because we’d never drink the rest of the bottle….
I made some like these last St. Patrick’s Day. I’m a big fan of incorporating alcohol in my cupcakes as well as creating cupcakes that are modeled after drinks. I have made Margarita Cupcakes as well as Caramel Macchiatto. I’ve also made Chocolate Vodka Raspberry cupcakes (not an actual drink, I know). I’m thinking the next one is going to be a Mudslide or something like that.
Hi! I am so excited to try these!! Just curious, does the recipe make 24 regular size or mini cupcakes? Thanks!
24 regular muffins. Enjoy!
Ohmy! I am using these for my St Patrick’s Day wedding next year!!!
These are great! I made them for St. Patrick’s Day and brought one to a friend of mine who owns a bar next door to my office. He loved it so much, he asked me to bring a batch to his birthday party this weekend.
I make a recipe similar to this one, but I make the ganache first and then make the batter. Just before baking, I pop a piece of frozen ganache into the center of the batter. The center stays all melty and gooey, even after these bad boys have cooled all the way. It takes a little extra effort, but it is well worth it!
These look amazing! Thank you for the great recipe, can’t wait to try them! Neither can my husband =)
I just received these cupcakes as a gift for my recent birthday, the recipe found on this website. They were delicious.
btw, as soon as i have the money to buy all of the alcohol, i’m going to try this delicious looking recipe!
Hi Michelle, i love all of your recipes and appreciate all of the wonderful posts and pics. keep doing what you do. <3
Made these for a girls night in and they were a HUGE hit. We each poured a pint of vanilla porter and had a cupcake or two and it was FABULOUS! Thanks for the recipe.
I absolutely love Irish car bombs! I can’t believe how much they taste like chocolate milk but get you totally messed up! Hahah! I can’t wait to make these! They sound delicious! Thank you! :)
Hmmmm…wondering if there is a non-boozy adaptation of this. Don’t worry, I totally intend on making these for a party coming up very soon, but for the “underage” folk, and some of the HRs that don’t drink at all…I’m wondering. If you replace Guinness with coffee (atrocity!) and the Bailey’s with “Irish Cream Flavored” coffee creamer and nix the whiskey from the ganache…would it make a reasonable (if not somewhat boring) substitute?
Oh my – now that’s the way to do St. Patrick’s Day. The filling looks too good to resist.
So how about a “puttanesca sauce recipe” next? lol
If my coworkers brought things like this to work, I’d take a LOT less vacation and sick time! :-) I will definitely be trying this recipe!
These cupcakes were simply delicious!! I made mine without the ganache (I found the recipe the morning of St. Pat’s and didn’t have the time to make it, I wanted the cupcakes ASAP!), and they were very very tasty. I have mounds of frosting left, however. I MUST find another use for it, pronto! :) Thanks BEB, they were wonderful!
I don’t know if someone posted this question but, what icing tip is the one you used to make these cupcakes? I simply love how they look!!!
Yaneri
Yaneri, she did…
Michelle March 16, 2011 at 11:39 pm
Hi Michelle, I used a Wilton 1M tip and just sort of swirled it around. Enjoy the cupcakes!
Happy baking!
OK, I’m 90% sure I’m crazy here, but … that frosting’s butter-to-sugar ratio looks totally insane to me. But that’s what you meant? It’s not “2 sticks” or anything?
Cupcakes are cooling; ganache and frosting will come in the morning. Then, when I take them to work, all shall love me and despair. MWAH HA HA HA HA!
Hi Maggie, Nope, it’s 2 cups :) Love that frosting! :)
>Love that frosting!
WOW. Yeah, me too! I held my breath, made it as written, and I think it’s the first frosting I’ve ever really loved! (I find most to be too sweet, but this was perfect!)
They were a huge hit at work — everyone’s saying they’re the best cupcakes they’ve ever had. Thank you so much for another knock-out recipe!
Just made these awsome tasting cupcakes. My friends and family were blown away by the taste . Thank you so much for thr recipe.
I was looking for something new and fun to make for this past St Patrics day and came across this recipe. These were, without a doubt, the most delicious cupcakes I ever made! They were absolutely awesome! A total hit and so pretty too! Thank you for sharing. I can’t wait to try some of your other recipes. Very nice website! I am an avid cook/baker and really appreciate having new places to go for recipes!