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 cupcakes today and they were really light, moist and delicious. Everyone loved them!!! Can’t wait to try more of your recipies.
Mmm, made these for my staff for St. Paddy’s Day today and they are delicious! I did cream cheese icing instead of buttercream and cut the Bailey’s to 3 tbsp so it isn’t so strong. So good! The cream cheese really adds a kick.
I made these yesterday, the second time I’ve made them and both times they have turned out AWESOME! We did not have a decorating tip but discovered that the lid of the whiskey bottle works perfectly for cutting out the cupcake middles!
Looking over the recipe to try sometime, they look great. I do have one question though…..2 CUPS of butter for the frosting? That to me seems a little extreme. Is that correct or a misprint?
Hi Julie, This is correct. For two dozen cupcakes, and piping frosting with a few swirls, this is the correct amount in conjunction with the powdered sugar to achiever the correct consistency.
Did anyone else have as much frosting left over as they applied to their cupcakes? I’ve never made my own butter-cream frosting and I have difficulty picturing volumes. It tastes great, but in the future I’m gonna make half as much.
I’ve made these for three years now and they are a BIG hit! A little labor intensive, but totally worth it. Better than anything you might find at your local bakery…my friends, family and coworkers all rave about them! Thank you for a spectacular recipe, I just started perusing your blog and can’t wait to try more!
I made these over the weekend and they turned out wonderful! One of the best recipes I’ve used! Thank you :)
Lol, you changed the name after all the fuss people made. Lame that you had to do that. But these look amazing. I’ve been wanting to make them since last year, and am actually about to start putting them together right now. Can’t wait to try them!
Update: made them yesterday, and they are amazing. To everyone asking if others had a lot of frosting leftover: I actually had just a tiny bit leftover. I was surprised, since Michelle’s love for 2:1 ratio of frosting to cupcake usually means I have cups of it leftover, but not this time. As she says, piping it on with a few swirls takes up a lot of it!
I did not find the ganache with the bittersweet chocolate to be too bitter; I felt that because overall, the whole cupcake is SO sweet, that it worked well to balance it out.
And the frosting…life-changing! The Baileys in it was astoundingly delicious. It elevated your typical vanilla buttercream to a whole other level.
Making the cupcakes….. to get the nice top that you do — how full do you fill the holder? Don’t want to overfill. thank you so much…..anxious to finish and fill them. Will be ready for Monday!!
Hi Sue, You should fill the liners about two-thirds full, which is about ¼ cup of batter.
Oh my! Made these tonight as a trial run for Monday (St pattys day) dessert and they were fabulous! Used Hersheys special dark cocoa when I couldn’t find just dutch processed cocoa. After eating one, you definitely want another! Thank you for this recipe! Will definitely make again!
I am planning on making these. I noticed you said that you use you vanilla butter cream frosting, but the frosting recipe here does not have vanilla, just the Baileys. Is that correct — Bailey’s without the vanilla?
Hi Dan, The frosting is an adaptation of my favorite vanilla buttercream; I substituted Baileys for the vanilla.
These look delicious. However, “Irish Car Bomb” is totally racist and insensitive. I’m guessing that you changed it on the page, but the URL and the comments still use it. Please change that. It’s cruel and racist.
These are amazing. I baked them for NYE and I’ve been looking for an excuse to do it again. So….Here we go!
Update on my progress…the cupcakes totally rock. I used Hershey’s Dark cocoa, and they’re as black as peat. :-) The ganache is awesome, too. These are for a cupcake competition at my hubby’s work today, so we drizzled a tiny bit of Jameson’s into the cupcake before piping the ganache, for an extra kick. The Bailey’s frosting is next. And we’ve made shamrocks, Irish flags, and rainbows with pots of gold out of marshmallow fondant to go on top. Win or not, I already know this recipe is a keeper.
We won Best Overall Cupcake at my hubby’s company’s competition at their St. Paddy’s Day party. Thanks for the awesome recipe! I know the name is controversial, but the contents follow a known cocktail. That said, we called it an Irish Trinity cupcake to avoid problems. But it is what it is. I don’t like the Black & Tan either.
would love to see pics of your cupcakes as they sound adorable. I made these tonight and they were fantastic!
@ hula popper, I used Guinness Extra Stout and it worked great! I’m not sure how they taste with the other, but extra stout is yum. Also, @Sue Griffore, I used Hershey’s dark chocolate cocoa, which is Dutch cocoa mixed with reg. Delish.
I just made these. They are deliciously fantastic! Thanks for the recipe. I had lots of fun making them :).
Has anyone use Guinness Extra Stout in these? Better or worse?
Is there anyway to make the cupcake Vegan? I have a chocolate cupcake recipe but I’m not sure if I add the Guinness it will make it too soupy. Do you have any suggestions for the dairy substitutes by chance?
Hi Erin, Unfortunately, I haven’t tried adapting for vegan, so I couldn’t say :(
planning on making the cupcakes. do not like buttercream, would like to use the cream cheese from your icb cake. the cream cheese frosting from the cake and the filling for the cupcakes do not specify salted or unsalted butter — do you prefer one? Cannot find dutch process cocoa – is Hersheys ok? thanks
Hi Sue, You can use either; if you use unsalted, I would add a pinch of salt to the frosting. For this recipe, you can substitute regular unsweetened cocoa powder (i.e. Hershey’s).
Thank you for another scrumptious recipe!
I made them for my husbands birthday party (a few guys came over for PS3 and drinking. Their wives and I were chatting, perfect evening!) – and everybody loved these! Even the ones that usually doesn’t have much of a sweet tooth. But, for my taste, this frosting is a wee bit too sweet. Would it work to add less sugar, but substitute it with some heavy/whipping cream?
Hi Tonje, So glad everyone enjoyed these! If you reduce the sugar, you’ll have to play around with the other ingredients, as it would create a less-stiff frosting that might be difficult to pipe.
Is the sour cream cups?
Either never mind or thanks! I see cups now!
Thanks for the fantastic recipe – have made these twice already!
I was in a time crunch last time I made them and to save time I replaced the ganache step with a box of instant chocolate pudding with plenty of whiskey whipped in at the end. It worked great and didn’t get quite as hard in the middle as the ganache did after chilling them. Thanks again!
made these last night and they are amazinggggg
These cupcakes look absolutely dangerous!
i do not have irish wisky at home :/ what shall i replace it with ? :(
Hi Issabelle, Any other type of whiskey would work, or if you’d prefer another type of liquor to go with the chocolate cupcakes and Irish cream frosting, you can use whatever you’d like.
Michelle- This is one of my most favorite chocolate cupcake recipes! I want to adapt it for my daughter’s birthday party, which means leaving out the alcohol in the ganache and the frosting (the Guiness in the batter will bake off so I am not worried about that). Do you think it will work if I replace the Whiskey with vanilla and the Bailey’s with heavy cream?
Hi Lisa, Yes, you could definitely substitute vanilla extract and heavy cream for the whiskey and Irish cream. Enjoy the cupcakes!
This recipes looks amazing I just have one question I’m not a big chocolate person would the recipe still work if I were to use a vanilla cake instead.
Hi Rheanna, I’m honestly not sure how it would turn out; Guinness is a good pair with chocolate since it’s so thick and dark. If you try it, definitely let me know how you liked it!
made a few times now and always get rave reviews. Today though I simmered the guinness and butter but when I added the butter it clumped….any idea what I did wrong?
Hi Alie, I would not recommend heating the Guinness, I would make the recipe as written. When you have something hot and you introduce another ingredient at a different temperature, depending on what it is, the properties, etc., it can cause one or the other to seize or curdle.
Screwed up the recipe slightly on the cupcakes (added too much cocoa) but these came out delicious! Wish I had more time/energy to make the ganache to go with it but quite amazing without it. Frosting is to die for!!!
These are so delicious!!! I have made them the past two years for our family’s big St. Patrick’s Day party. Of course they are requested again for this year. Some suggest the recipe makes too much frosting. What we don’t use on the cupcakes we put in a bowl surrounded by vanilla wafers and graham crackers to make a sweet dip. So yummy! Thanks for another great recipe!