Celebrate the luck of the Irish with the best of both worlds: super soft and moist dark chocolate Guinness cupcakes with smooth Baileys cream cheese frosting!
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Table of Contents
- About Chocolate Guinness Cupcakes with Baileys Frosting
- Why mix Guinness with chocolate?
- Will Guinness cupcakes make you drunk?
- Do you have to use Baileys?
- How should these cupcakes be stored?
- How long do chocolate Guinness cupcakes last?
- Can you freeze chocolate Guinness cupcakes?
- Can these cupcakes be made in advance?
- Notes & tips for these chocolate Guinness cupcakes
- Other festive St Patrick’s Day Recipes
- More recipes with Baileys
- How to make chocolate Guinness cupcakes with Baileys frosting
- Recipe Details
About Chocolate Guinness Cupcakes with Baileys Frosting
If you need a festive not-too-sweet-yet-seriously-divine cupcake for your St Patrick’s Day celebrations, then look no further than these Guinness-infused cupcakes topped with rich Baileys frosting.
For the cupcakes themselves, the Guinness flavor winds up front and center, fighting for attention with the chocolate. It’s actually the Guinness that makes the chocolate transform into something dark and rich.
And as for the frosting, what more can you say? It’s a classic cream cheese frosting inflused with the best irish cream there is: Baileys.
These cupcakes are a must-make for any time of year, but they’re especially when celebrating the best of sweet Irish treats.
Why mix Guinness with chocolate?
Guinness beer is known for having a malty sweet and bitter hoppy taste with hints of coffee and chocolate. When added to chocolate baked goods, Guinness adds a bitter richness that’s similar to gourmet dark chocolate.
Will Guinness cupcakes make you drunk?
As far as the Guinness goes, since it’s baked in the bread, most – but not all – of the alcohol will “bake off” and leave only the malty sweet flavor. You can read more about how this works here: No Worries, the Alcohol Burns Off During Cooking—But, Does It Really?
However, keep in mind that the Baileys frosting is not baked, so this will include the same amount of alcohol content as it says on the bottle. You’re only using four tablespoons of Baileys Irish Cream to frost 24 cupcakes, but it’s still there, nonetheless. If this is a concern, you can substitute the Baileys Irish Cream for an equal amount of Baileys Irish Creamer (like for coffee) as a non-alcoholic alternative.
Do you have to use Baileys?
If you’re looking to make these parfaits without the alcohol, you can substitute the Baileys liqueur with Baileys coffee creamer. This way you can have all the Irish flavor without the booze.
If you don’t mind the alcohol but Baileys just isn’t your thing, you can also make this parfait using either Kahlua or RumChata.
How should these cupcakes be stored?
Due to the cream cheese frosting, these cupcakes should be stored in an airtight container in the refrigerator. The frosting is not shelf-stable and should be chilled.
How long do chocolate Guinness cupcakes last?
When stored in a sealed container in the refrigerator, cupcakes can last anywhere from three to five days.
Can you freeze chocolate Guinness cupcakes?
Yes, you totally can!
To freeze these cupcakes:
- Bake cupcakes per recipe instructions, then allow to cool completely. Note: for best and consistent results, do not decorate cupcakes before freezing. Frosting types and consistency may vary and could impact how long or well the cupcakes will last while frozen.
- Wrap cupcakes in plastic wrap. You can either wrap them individually or arrange the cupcakes in a group (single layer) and wrap them together.
- Place wrapped cupcakes in a freezer bag or a storage container with a sealable lid.
- Cupcakes can be frozen for up to three months.
Can these cupcakes be made in advance?
Yes, they totally can! To ensure the best presentation, I would recommend making them up to 24 hours in advance.
Notes & tips for these chocolate Guinness cupcakes
- This recipe makes a larger batch of cupcakes (24 total) so be sure you have enough muffin tins before starting.
- This is the type of recipe you can have fun playing up the green St Patrick’s Day theme, so make sure you have some colorful cupcake liners.
- Like the sprinkles used in this recipe? You can pick some up here: Wilton gold sequins sprinkles.
Other festive St Patrick’s Day Recipes
More recipes with Baileys
How to make chocolate Guinness cupcakes with Baileys frosting
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – To kick things off, whisk together the dry ingredients (flour and baking soda) in a mixing bowl, then set them aside.
Step 2 – In a saucepan, heat the Guinness and butter until the butter is melted, then slowly whisk in the sugar and cocoa powder until both are dissolved. Once done, remove the saucepan from heat and allow the chocolate Guinness mixture to cool.
Step 4 – Slowly blend in the cooled chocolate Guinness mixture until incorporated, then mix in the dry ingredients until a combined (but watery) batter forms.
Step 6 – Bake!
Step 7 – While the cupcakes bake and cool, prepare the frosting by whipping together the cream cheese and butter until pale and fluffy, then mix in the powdered sugar and Baileys Irish cream.
Step 8 – Place the Baileys buttercream frosting in a pastry bag with a piping tip of your choice and decorate the cooled cupcakes. Top each cupcake with festive sprinkles, if desired.
Step 9 – Serve and enjoy!
Chocolate Guinness Cupcakes with Baileys Frosting
Dark Chocolate Guinness Cupcakes
Chocolate Guinness Cupcakes
- In a medium bowl, whisk together flour and baking soda. Set bowl aside.2 cup all-purpose flour, 2 1/2 teaspoon baking soda
- In a medium
saucepan over low heat, add Guinness and butter. Allow butter to melt completely, stirring occasionally.1 cup Guinness, 1 cup unsalted butter
- Working in small batches, slowly pour in sugar and cocoa power and whisk until both are completely dissolved.2 cup granulated sugar, 3/4 cup unsweetened cocoa powder
- Remove saucepan from heat and allow chocolate mixture to cool for at least 5-10 minutes. Mixture must no longer be hot; it should be warm (or cooler) to use in additional steps.
- Using a stand mixer (or hand mixer + large bowl), beat together sour cream, vanilla, and eggs on low speed until combined, about 1-2 minutes.2/3 cup sour cream, 2 tablespoon vanilla extract, 2 large egg
- Keeping speed on low, slowly pour and blend in the cooled chocolate mixture until incorporated, about 2-3 minutes.
- Increase mixture speed to medium, then quickly scoop in the dry ingredients, adding about 1/3 to 1/2 cup at a time. Once combined, turn off mixer and run a
spatula along bottom and sides of the bowl to ensure there are no clumps. Batter will be watery – this is okay.
- Pour batter into prepared muffin tin, filling cavities about 3/4 of the way full.
- Bake cupcakes for 15-18 minutes or until a tester toothpick comes out clean with no crumbs.
- Let cupcakes cool in the tin for 5 minutes, then transfer to a wire cooling rack to cool completely.
For the Baileys Cream Cheese Frosting
- Using a stand mixer (or hand mixer + large bowl), whip cream cheese and butter on high speed until pale and fluffy, about 5-7 minutes.8 ounce cream cheese, 1/2 cup unsalted butter
- Drop mixer speed to low and blend in powdered sugar until incorporated, about 3-5 minutes.4 cup powdered sugar
- Keeping mixer speed on low, add Baileys and whip until frosting is smooth, about another 2-4 minutes. Taste test the frosting; this frosting is very forgiving and easy to balance to your tastes. You can add up to 6 tablespoons of Baileys (total) or up to 5 cups of powdered sugar (total) to get the flavor and consistency you'd like.4 tablespoon Baileys Irish Cream
Putting it All Together
- When ready to decorate, fill a pastry bag with prepared Baileys cream cheese frosting and a piping tip of your choice.
- Frost each cupcake in a decorative pattern, then dust the top with sprinkles or other decorations of your choice.
- Serve immediately.
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.