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Decadent Guinness Chocolate Cupcakes with Bailey’s Frosting

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These rich and moist Guinness chocolate cupcakes feature a velvet-like crumb enhanced by stout beer and are topped with a smooth, boozy Bailey’s Irish Cream frosting. Perfect for celebrations or indulgent treats, they combine unique flavors with simple ingredients.

Ingredients

Scale
  • 1 cup (8 fl oz / 240 ml) Guinness stout beer
  • 3/4 cup (12 tbsp / 170 g) unsalted butter, cut into pieces
  • 2 cups (8.8 oz / 250 g) all-purpose flour
  • 2 cups (14 oz / 400 g) granulated sugar
  • 3/4 cup (2.6 oz / 65 g) unsweetened cocoa powder (Dutch-processed preferred)
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 2 large eggs, room temperature
  • 1/2 cup (4 fl oz / 120 ml) sour cream
  • 1 tsp vanilla extract
  • For the Bailey’s Frosting:
  • 1/2 cup (8 tbsp / 115 g) unsalted butter, softened
  • 4 cups (16 oz / 480 g) powdered sugar, sifted
  • 1/4 cup (2 fl oz / 60 ml) Bailey’s Irish Cream
  • 2 tbsp (1 fl oz / 30 ml) heavy cream or milk
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease well.
  2. In a medium saucepan over medium heat, combine Guinness and butter. Stir occasionally until butter melts completely. Remove from heat and let cool slightly (about 5 minutes).
  3. In a large bowl, sift together flour, cocoa powder, baking soda, salt, and sugar.
  4. In a separate bowl, whisk eggs, sour cream, and vanilla extract until smooth.
  5. Slowly pour the warm Guinness and butter mixture into the wet ingredients, whisking continuously to avoid scrambling the eggs.
  6. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Batter will be thin.
  7. Fill cupcake liners about 2/3 full with batter using an ice cream scoop or spoon.
  8. Bake for 18-22 minutes. Check doneness by inserting a toothpick in the center; it should come out with a few moist crumbs but no wet batter.
  9. Let cupcakes cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely before frosting.
  10. To make frosting, beat softened butter on medium speed until creamy (about 2 minutes). Gradually add powdered sugar, mixing on low speed.
  11. Add Bailey’s Irish Cream, vanilla extract, salt, and heavy cream. Beat on medium-high speed until light and fluffy (4-5 minutes). Adjust consistency with more cream or powdered sugar as needed.
  12. Once cupcakes are completely cool, frost with Bailey’s frosting using a piping bag or knife. Optionally, sprinkle with cocoa powder or chocolate shavings.

Notes

Ensure Guinness and butter mixture is warm, not hot, before adding to eggs to prevent curdling. Do not overmix batter to avoid tough cupcakes. Cool cupcakes completely before frosting to prevent melting. Frosting consistency can be adjusted with cream or powdered sugar. For dairy-free or gluten-free versions, substitute ingredients as suggested.

Nutrition

Keywords: Guinness, chocolate cupcakes, Bailey’s frosting, stout beer, dessert, easy recipe, moist cupcakes, boozy frosting

Find it online: https://jodierecipes.com/decadent-guinness-chocolate-cupcakes-with-baileys-frosting-easy-recipe/