I have been waiting to make these cupcakes for several months now. Being fiercely proud of my Irish heritage (and also a huge fan of Guinness), I knew that I had to make these for the international holiday of my people, St. Patrick’s Day!
My friend Ashley made these cupcakes a few years back, and the first thing I noticed was how unbelievably moist the beer makes the cupcake. Baking with beer is nothing new, but the combination of chocolate and smooth, malty Guinness is just amazing. I revisited the recipe on Smitten Kitchen and decided to give them a whirl.
The original (and many subsequent) recipe calls for a chocolate whiskey ganache, but since I was making these for coworkers, I figured I’d leave the Jameson for our happy hour. Even with just Guinness and Bailey’s, by the time these were devoured, my coworkers had dubbed them “boozecakes”. Next time, I’ll definitely fill these with ganache, and decide whether or not I want my recipients to be hammered.
Being a huge nerd, I decorated these things like crazy. And also listened to “The Wild Rover” on repeat.
I wonder what other treats I can make with beer and liquor?
Mmm. The Bailey’s in the frosting is just enough to give it a kick, but you can hardly taste the Guinness in the cake batter.
Guinness Cupcakes with Bailey’s Frosting
1 bottle Guinness
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
Baking Temperature: 350 degrees
Baking Time: 17 minutes
- In a large bowl, combine flour, sugar, baking soda, and salt. Set aside.
- Bring Guinness and butter to a simmer in large saucepan over medium heat.
- Add cocoa powder and whisk until mixture is smooth. Cool slightly.
- Using electric mixer, beat eggs and sour cream in a large bowl.
- Add Guinness-chocolate mixture to egg mixture and beat until just combined.
- Add flour mixture and beat on slow speed.
- Using rubber spatula, fold batter until completely combined.
- Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely before frosting.
For the frosting
1/2 cup (1 stick) unsalted butter, softened
3 to 4 cups confectioners’ sugar
3 tablespoons Bailey’s Irish Cream
1 tablespoon milk
- Place the butter in a large mixing bowl and beat until creamy.
- Gradually add the sugar, 1 cup at a time, beating well after each addition (about 2 minutes after each), until the icing is thick enough to be of good consistency. You may not need to add all of the sugar.
- After all sugar has been added, add Bailey’s and milk and blend until just combined.