Irish Chocolate Guinness Cupcakes — A tender chocolate cupcake made from scratch with batter that’s spiked with Guinness, along with a hint of Jameson Irish whiskey in the chocolate ganache filling. The cupcakes are frosted with a silky smooth Baileys buttercream frosting!! Not too boozy and not too sweet!
Easy Irish Cupcakes Recipe
When it comes to impressive St. Patrick’s Day desserts, look no further than these Guinness cupcakes with Baileys frosting! Despite their looks, they’re not too sweet. However, they are definitely rich!
The chocolate cupcake batter is spiked with Guinness beer. After baking and cooling, the cupcakes are spiked with chocolate ganache that has a hint of Jameson Irish whiskey in it.
Finally, the cupcakes are frosted with a silky smooth buttercream that will be right up your alley if you like Baileys since there’s a bit of Baileys in the frosting.
Despite the Guinness, Jameson, and Baileys, the cupcakes aren’t too boozy since we are talking quite modest amounts used, and then divided between 12 cupcakes.
I really appreciate this recipe being on the small batch side of things and making just 12 cupcakes since I really don’t need more than that tempting me!
Ingredients in the Chocolate Guinness Cupcakes
For the Guinness cupcakes themselves, you’ll need:
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Baking powder
- Salt
- Granulated sugar
- Eggs
- Vegetable or canola oil
- Guinness stout
- Vanilla extract
For the chocolate ganache, you will need:
- Bittersweet chocolate (I used Trader Joe’s Dark Pound Plus Bar, 72% will also work)
- Heavy cream
- Jameson Irish Whiskey
- Salted butter (or use unsalted with 1/4 teaspoon actual salt added)
For the Baileys frosting, you’ll need:
- Unsalted butter
- Confectioners’ sugar
- Baileys Irish Cream
- Salt
- Sprinkles, optional for decorating
How to Make Guinness Cupcakes
Although these chocolate Guinness cupcakes are from scratch, they are easier than you think thanks to the whisk-together cupcake batter that’s as simple as combining the dry ingredients in one bowl, and in a separate bowl whisking together the sugar and eggs before adding the remaining wet ingredients.
Add wet to dry, delicately mix, fill the cavities of your cupcake pan, and then bake them off.
While they bake, make the chocolate ganache by adding chopped chocolate to a large bowl, heat the heavy cream and butter until just barely bubbling, pour it over the chopped chocolate, and do not stir.
After 5 minutes, stir the mixture together, and add the Baileys. Allow this rich ganache to cool for 15 to 30 minutes. This is what you’re going to fill the cupcakes with.
After the cupcakes have baked and cooled, you’re going to need to core the cupcakes. I used this cupcake corer because it keeps things much neater but you can also core them with a paring knife.
Then fill your cored cupcakes with the chocolate ganache.
You’ll definitely need to frost your Irish Chocolate Cupcakes because after coring them and filling them with the ganache, they may not look very neat, but have no fear because frosting covers it all up!
Cream together the butter and with half the confectioners sugar. Add the other half of the sugar with the Baileys and a pinch of salt and beat on high speed until light and fluffy.
Pipe the frosting onto the filled cupcakes and top with festive sprinkles.
Can I Make Irish Cupcakes Without Alcohol?
Theoretically, you probably could make these St. Patrick’s Day cupcakes sans alcohol; but at that point they aren’t how I made them so I cannot say for sure how they will turn out.
The ganache and the frosting are easy to keep alcohol free — just omit the alcohol in both places and use a splash of cream in the same quantities as called for in the recipe. One-half tablespoon, and two ounces, respectively of the Jameson and Baileys.
It’s a bit harder to get around the Guinness in the batter since it’s one-half cup. Plus it will react with the baking powder and baking soda to help the cupcakes rise. You can’t just omit it.
You could try using a dark non-alcoholic beer and see how they work. I haven’t tried.
Also, and opinions do vary on this, but in my opinion the alcohol content of the Guinness will burn off during the baking process, rendering these nearly alcohol-free, especially if you replace the Jameson and Baileys with cream as suggested above so you can achieve the proper consistencies and textures.
What Piping Tip Do You Recommend?
I used this Ateco Extra Large Closed Star Piping Tip but you can use another piping tip of your choice.
Can the Cupcakes Be Made in Advance?
Yes! The Guinness cupcakes can be baked up to one day in advance, and then filled and frosted in case you don’t want to tackle it all on the same day.
Tips for the Best St. Patrick’s Cupcakes
- If you don’t have Baileys on hand or can’t find it in your area, you can easily make your own Baileys Irish Cream at home.
- When you’re whisking together the cupcake batter, make sure not to overmix or the cupcakes will have a tendency to be tough.
- The cupcakes can be stored in an airtight container for up to 3 days.
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Irish Chocolate Cupcakes
Ingredients
Cupcakes
- 1 cup all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- ½ cup canola or vegetable oil
- ½ cup Guinness stout
- 1 teaspoon vanilla extract
Ganache
- *4 ounces bittersweet chocolate, finely chopped (such as Trader Joe's Dark Chocolate Pound Plus, 72% or your favorite)
- ½ cup heavy cream*
- ½ tablespoon Jameson Irish Whiskey, or similar
- ½ tablespoon salted butter, or unsalted butter with 1/8 teaspoon actual salt
Frosting
- ½ cup unsalted butter, softened
- 2 cups confectioners' sugar
- 2 ounces Baileys Irish Cream
- ¼ teaspoon salt
- Sprinkles, optional for decorating
Instructions
Cupcakes:
- Preheat the oven to 350F and line a 12-count cupcake pan with cupcake liners; set aside.
- To a large mixing bowl, add the flour, cocoa powder, baking soda, baking powder, salt, and whisk to combine; set aside.
- To a separate, medium bowl, beat together the eggs and sugar until pale, and then beat in the oil, Guinness, and vanilla until fully combined.
- Add the wet ingredients to the dry ingredients and mix until combined; don't overmix or your cupcakes will be tougher.
- Add a scant 1/4-cup of batter to each of the cupcake liners and bake for 17 to 20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter.
- Allow cupcakes to cool in the pan for several minutes before transferring to a wire rack to cool completely.
Ganache:
- While the cupcakes are baking, make the ganache by adding the chopped chocolate to a medium bowl and heat heavy cream and butter in a small saucepan or microwave-safe bowl just until it begins to bubble around the edges of the pot or bowl.
- Pour the heavy cream over the chocolate and let it set for 5 minutes. Do not stir. Leave it be!
- After 5 minutes, whisk the cream and chocolate until a rich chocolate ganache forms.
- Then stir in the Jameson.
- Allow the ganache to cool at room temperature for 15 to 30 minutes before coring the cupcakes and filling with ganache. I used and recommend this cupcake corer but you can also carefully use a paring knife to core about about 1 to 2 tablespoons worth of the cupcake, making sure not to go too deep.
Frosting:
- To a large bowl or stand mixer fitted with a paddle attachment, cream together (a verb meaning beat together not actual cream) the butter and 1 cup of confectioners' sugar.
- Add in the remaining 1 cup along confectioners' sugar, the Baileys, salt, and beat on high speed until light and fluffy.
- Pipe* the frosting onto the filled cupcakes and optionally top with sprinkles before serving. Cupcakes can be stored in an airtight container for up to 3 days. Optionally, cupcakes can be baked up to 1 day in advance, and then filled and frosted.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Fudgy Mint Chocolate Brookies {brownie + cookie} — Easy, no-mixer recipe with rich brownies, mint, and Mint Oreos!
Mint and Chocolate Fudge Oreo Bars – Fudge-topped mint bars with an Oreo crust! You can’t go wrong with mint and chocolate!
Creme de Menthe Bars – They’re almost no-bake, and although they’re a three-layer bar, they’re easy. They’re minty, but not overpowering. They’re not super sweet, nor are they intensely chocolaty.
Frozen Irish Mudslide – These frozen mudslides are decadent dessert-like drinks made with three types of alcohol – Irish whiskey, Baileys Irish Cream, and Kahlua – for a slightly boozy milkshake with an abundance of chocolate syrup! Perfect for St. Patrick’s Day or a warm weather treat to cool you down!
Originally posted March 3, 2021 and reposted March 11, 2022 with updated text.
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Looks like a yummy recipe however the original title was terrible. Did you change this title?
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