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Guinness Cupcakes

Course Dessert
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 16 cupcakes
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!

Ingredients
  

Cupcakes:

  • 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

Bailey’s Frosting

  • 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

Instructions

Cupcakes:

  • 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.

Bailey’s Frosting:

  • 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.

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