These Guinness Cupcakes feature homemade chocolate cupcakes infused with Guinness beer and topped with creamy Baileys Irish Cream frosting. This pair is a match made in heaven and SO easy to make!
GUINNESS CUPCAKES WITH BAILEYS FROSTING
Guinness Stout has amazing coffee undertones and is often used in baking, especially with chocolate. The Guinness naturally enhances the chocolate flavor, and in this recipe, I added in espresso powder which just took these Guinness Cupcakes to a new level!
DO THESE CUPCAKES TASTE LIKE GUINNESS???
Not at all! If someone didn’t tell you that these cupcakes had alcohol in them, you would never know! I am not a huge Guinness fan myself, drinking straight that is, but with baking I LOVE it because it just enhances the recipe so much.
HOW TO MAKE GUINNESS CUPCAKES
Start by adding all of your dry ingredients into a large mixing bowl and whisk well. Add all of the wet ingredients into a large glass measuring cup, or bowl, and whisk together. Pour the wet into the dry ingredients and whisk until smooth.
Bake for 15-20 minutes or until a toothpick inserted in the center of the cupcakes comes out clean. Remove from the oven and allow to cool for about 5 minutes then transfer to a wire rack to cool completely.
While the cupcakes are cooling, make your Baileys frosting by adding the butter into the bowl of a stand mixer and cream until fluffy and smooth.
Add the powdered sugar, one cup at a time, combining after each addition. Mix in the vanilla extract and Baileys and mix on high speed for 4-5 minutes until nice and smooth.
Sprinkle with chocolate Jimmie sprinkles if you like and that is it! Super easy.
EQUIPEMENT USED IN THIS RECIPE
If you love these GUINNESS CUPCAKES as much as I do, make sure you share it with your friends on Facebook and Pinterest so they can make it too!
- 1 cup All Purpose Flour
- 1 cup Sugar
- 1/2 cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Soda
- 1 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1 teaspoon Instant Espresso Powder
- 1/2 cup Milk
- 1/4 cup Vegetable Oil
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 1/2 cup Guinness Beer
- 1 cup butter softened
- 1 teaspoon vanilla extract
- 2-3 cups powdered sugar
- 2 Tablespoons Bailey’s Irish Cream Can be replaced with heavy cream for an alcohol-free version
- Brown Jimmie Sprinkles optional
- Preheat your oven to 350°F.
- Add the flour, sugar, cocoa powder, baking soda, baking powder, salt, and espresso powder into the bowl of a stand mixer equipped with a whisk attachment. Whisk until all ingredients are combined.
- Add the milk, vegetable oil, eggs, vanilla extract, and Guinness into the dry ingredients and mix until there are no dry spots. Do not overmix.
- Evenly divide the batter between 16 cupcake liners and bake at 350°F for 15-16 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.
- Allow to cool for 5 minutes in the pan then remove to a wire rack to cool completely.
- Add the softened butter into the bowl of a stand mixer equipped with a paddle attachment and cream for 2-3 minutes until smooth.
- Scrape the sides and bottom of the bowl and add in vanilla extract and mix well.
- Add the powdered sugar one cup at a time and fully combine after each addition. Scrape the sides and bottom of the bowl and mix until well combined.
- Pour in the Bailey’s Cream and start mixing on low speed and increase to high for 2-3 minutes.
- Add to a piping bag with a large star tip (I used a Wilton 1M).
- Pipe a generous amount of frosting on top of each cupcake and sprinkle with chocolate jimmies if desired.
- Keep cupcakes in an airtight container at room temperature for up to three days.