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 made these hoping they would turn out and they were absolutely fabulous. Just a tip: if you put the in the freezer then zap them in the microwave for 20 seconds the ganache will melt and suddenly you have Irish Car Bomb Volcanos!
Thank you for a wonderful recipe. I made these along with Rumchata cupcakes and brought them both to work. The Irish cupcakes stole the show. I did feel compelled to spend some additional time with my treadmill.
I have made these every St. Patrick’s day for the past 3 years or so. They are a big hit. I mix it up a little and use Caramel Bailey’s in the frosting and instead of Guinness, I use Boatswain Chocolate Stout from Trader Joe’s. You can pick up just one bottle for like $1.99 and it is awesome.
I’ve been looking at this recipe since you posted it and decided to finally try it for Thanksgiving. The cupcakes were a big hit! They are delicious! The overall preparation was easy and the directions are accurate. I did get more cupcakes than you indicated though. How full was I supposed to fill each cup? Also, did you use a standard size cupcake paper? I will continue to make these for special occasions as I am sure my kids will be begging for more. Thank you.
Hi Shirley, I usually recommend filling the cupcake molds ⅔ of the way full, which keeps them from overflowing. Yes, I used standard size paper liners.
Oh my gosh these are SO delicious!!! I tripled the whiskey in the ganache and almost doubled the Bailey’s in the icing as I wanted to really taste them in each component. These were a HUGE hit. The Guinness enhanced the flavour of the cupcake and I will use this recipe for chocolate cakes in the future. With the 3 components I was expecting these cupcakes to be quite sweet but surprisingly they weren’t, just packed full of delicious flavour. These were a bit of work to make because of the 3 components but it really truly is worth it and now will be my go-to cupcake. Great fresh the first day but not bad the next day either so make sure to keep a few for yourself. ;)
I just wanted to make sure there wasn’t a typo in the recipe. I see that it calls for dutch-process cocoa and baking soda, but isn’t dutch-process cocoa usually used in recipes that call for baking powder because it doesn’t react with baking soda?
I questioned this as well – I used regular cocoa powder as this is what I had on hand (the same amount the recipe calls for) and added another 0.5 tsp of baking soda (for a total of 2tsp) and it worked out, they were delicious. :)
Hi girls!
I don’t think this will be a problem. There is already sour cream to go with the baking soda, so… But I don’t know if it would be a typo though, I mixed things up in my head and added a bit of baking powder by mistake. Turned out to be perfect cupcakes!
I’m making 100 these for the first time. So happy to have found this recipe. Actually for Thanksgiving job pot luck.
Absolutely amazing cupcakes! This is my new go-to when I’m in a pinch for a good chocolatey dessert!
I’m currently making these cupcakes. I followed the directions to the letter, yet my batter is really runny. Is this common or did I do something wrong?
I love the idea. You feel special making them for the special day.
Hi Michelle, I wanted to use this cupcake recipe but omit the alcohol. What can i use in place of the guiness stout in the cupcake… can i use water or some brewed coffee maybe? Help please! as i wanna try them today. Thanks alot! Im a huge fan of your web page :)
Hi Krystal, I think brewed coffee would be a good option.
I make a lot of cupcakes for a lot of community occasions and these are the most requested! I’ve also modified it into cake form, piping concentric circles of the ganache and the butter cream in between the layers. The Guiness Chocolate cake is so good that I use it for pretty much every chocolate cupcake and cake that I make!
I’m Irish I want one of these cupcakes.
It’s because of this wonderful recipe that i found your awesome baking blog! Last year one of my friends sent me a link and told me i HAD to make these for her St Patty’s Day party. So i did, and they turned out amazing! They were a bit more work than i was used to with cupcakes (i had never done a ganache filling before) but SO worth it! Everyone at the party LOVED them, and apparently they went quite well with their Irish Car Bomb drinks (i stayed away from the ICB drinks tho lol) and i have made them many times since then. But that will defniitely be a St Patty’s Day tradition from now on :)
Love these! Thanks for the redcipe!
Has anyone tried substituting the butter in the cake batter for a healthier alternative? I really want to make these but would like to try to nip the unhealthy corners if possible.
Fantastic recipe. And making it is great! While making it, of course, I had the rest of a bottle of Guinness, and a freshly opened bottle of Jameson (my second favorite drink), and a freshly opened bottle of Bailey’s (my number three). It’s a wonder that by the time the cupcakes came out of the oven I had the dexterity to apply the frosting. I gave them to a couple of friends who loved them, and I’m taking a dozen in to work tomorrow.
On top of the fact that these are delicious and a treat to make, the recipe really wasn’t all that difficult. Toss things in a bowl, mix it up, mete out appropriate portions into cupcake holes, bake!
These were a delicious hit! Thanks for sharing-can’t go wrong with baking and drinking.
How long will the cupcakes keep? I’d like to bake them Thursday evening for an out of town party on Sunday. Would it be best to assemble Sunday or will they keep for about 3 days once assembled?
These are delicious by the way! I made them for St. Patrick’s day and people who didn’t get one were very upset. Delicious!
Hi Carolyn, They do keep for awhile. Ideally, I would bake them Thursday, let them cool and fill them with the ganache, then place in an airtight container and frost them on Sunday.
Hi There,
Love your site! For this recipe it says 24 cupcakes. May I ask if this is based on a 24-cupcake pan or 2x 12-cupcake pan.
If anyone had made this already, please kindly advise.
Thanks
KC :)
Hi KC, I made two 12-cupcakes pans.
Thank you!
Love these cupcakes turned out amazing. What can I do to the cupcake part to sub the beer for chocolate cupcakes for children. my sisters and I are doing minion cupcakes I love this chocolate cupcake recipe
Hi Andrea, You might try using milk, but I can’t guarantee how that would turn out, as I’ve only made these with Guinness.
What an awesome idea for a cupcake!
Not sure if this question will be answer to since it’s been a couple years since it was published…
I’m not very good at making things from scratch with a lot of ingredients. Can I use a chocolate cake recipe for the cupcake and add in the Guinness Stout or will that mess up the taste?
I’m okay with the few ingredients for the filling and frosting.
Can’t wait to try!!
Thanks!!
Hi Missy, I’m not sure that would work. I would recommend either making a box mix and omitting the Guinness, or following the recipe above for the cupcakes.
Hi Missy!
I was thinking in doing them with a boxed chocolate cake mix (I’m way too lazy!) and maybe instead of using water, as it says in the box, use the guinness. Anyway bear in mind that I haven’t tried it, I’m just thiniking how to make more lazy friendly this awesome recipe. When I try it I’ll post about the result :)
These are the BOMB….I’ve made them several times from this recipe and they are a HIT! Everything about this cupcake is wonderful! Thanks for sharing!!
So about the recipe: is there away to do this using boxed chocolate cake mix? Thanks!!!
Hi Challyn, Yes, you could. One boxed chocolate cake mix should yield 24 cupcakes, then you can proceed with the rest of the recipe as written. Obviously, you won’t have the Guinness, though.
Somehow I missed this question and reply before posting my own question a few minutes ago.
Can you add the Guinness to the chocolate cake mix or will it ruin the taste?
I decided to make them without knowing how they tasted or how easy they were, because they seemed like a fun thing to bring in to work for St. Paddy’s day. I’m so glad I did! They were amazing! I don’t normally like chocolate cake, but the sour cream made them so moist that you can’t help but love them. The Bailey’s butter cream frosting was so delicious – but very rich, I might try less sugar next time. And the Jameson ganache! I used Ghiradelli chocolate, so yes, it was sinful. I’m not experienced at making filled cupcakes, so I was nervous about these, but they were very easy to make! Not only were they easy, but they were not too time consuming, either. Everyone at work loved them and I have sent multiple people to this site for the recipe.
Side note – I had a lot of leftover Bailey’s frosting and gave it to a friend. They used it in their coffee instead of creamer. Good tip if you don’t want to waste anything.
I highly recommend these cupcakes!
Thank you so much for sharing this amazing recipe, I created them for fathers day, and everyone in the family absolutely adored them! I used really really dark chocolate for the ganache, which made it sort of bitter, but it was a nice contrast to the sweet icing. If you were doing these, I would highly recommend doing them in mini cupcake portions, its the perfect treat. For the ganache filling, I used an apple corer, to hollow out the cupcake, it worked extremely well. These were so delicious, and honestly so easy to make. Must try, and must have! Oh and a final word, for a delicious desert, pop one in the microwave for a few seconds for the ganache to melt and its just like a molten cake!
I love your blog so keep up the incredible work!
Love me some Bailey’s, so I was happy to find this recipe. I’ll be trying it out ASAP. :-)
how Do You Make the Frosting If You Don’t Have A Stand Mixer?
I would recommend a hand mixer if you have one.
hello, in my country do not sell sour cream, substitute this ingredient might yogurt or buttermilk
greetings :)