Guinness cupcakes with Irish cream frosting are made for those who want a decadent, luxe St. Patrick’s Day dessert with just a little nip of booziness.
Bitter Guinness works perfectly in these decadent chocolate cupcakes topped with a luscious Irish cream buttercream frosting.
I’m a chocoholic, and there’s no two ways about it. I eat dark chocolate every day because I like it. And I’m positive I read somewhere about some health benefits in some random study (probably sponsored by Big Chocolate, but I digress). Whatever I read stuck in my brain to the point that I can justify my daily chocolate habit. I feel no guilt because chocolate is so good, so why deprive myself?
As I thought about the cupcakes I wanted to create for St. Patrick’s Day, I knew I wanted to do something with Guinness and Irish Cream. While I am certainly not the first person in the universe to think of this, my variation made with crème fraîche and topped with an Irish cream buttercream spiked with homemade–yes, homemade–Irish cream is pretty darn good.
Now, if you think there’s no way you’re about to make a batch of homemade Irish cream…heard. You don’t have to! Bailey’s will work just fine. But there is something satisfying about the homemade Irish cream that tastes so delicious. The flavor profile is slightly different, with a more pronounced whiskey taste that works perfectly in the buttercream frosting.
How to make Guinness cupcakes with Irish cream frosting
Whether or not you make the homemade Irish cream, these cupcakes are not too difficult to whip up.
What you need
- Cupcake batter: You’ll use brown sugar, eggs, crème fraîche (or sour cream), vanilla extract, and Guinness Extra Stout to create the wet batter. You’ll use flour, cocoa powder, instant espresso powder, baking powder, and salt for the dry ingredients.
- Irish cream frosting: You’ll use Irish cream, either homemade, Bailey’s, or your favorite brand, along with powdered sugar, butter, and vanilla extract.
- For decorating: Festive St. Patrick’s Day sprinkles are a cute way to top off these cupcakes!
How to make it
- Step 1: First, sift together the flour, cocoa powder, baking powder, salt, and espresso powder.
- Step 2: Make the wet batter. Start by beating the brown sugar and butter together. Add two eggs and beat until smooth. Finish with the crème fraîche, vanilla extract, and Guinness Extra Stout. Mix with an electric mixer until smooth.
- Step 3: Add the dry ingredients and mix until just combined. Don’t overwork the flour!
- Step 4: Bake the cupcakes. Line a cupcake tin and fill each liner about ⅔ of the way full. Bake for 20 to 23 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove and transfer the cupcakes to a wire rack to cool completely.
- Step 5: Make the frosting. When the cupcakes have cooled completely, combine the powdered sugar, butter, Irish cream, and vanilla extract in a large bowl. Beat with an electric mixer until smooth, adding another tablespoon or so of Irish cream if needed to reach a smooth, creamy buttercream.
You can pipe or spoon the frosting onto the cupcakes and decorate with your favorite sprinkles to add a festive touch.
Guinness Cupcakes with Irish Cream Frosting
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder (I used Dutch-process cocoa powder)
- 1 teaspoon espresso powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 stick unsalted butter (room temperature)
- 1 cup brown sugar
- 2 eggs
- ½ cup crème fraîche (or sour cream)
- 1 teaspoon vanilla extract
- ½ cup Guinness Extra Stout
Irish cream buttercream frosting:
- 3½ cups powdered sugar (sifted)
- 1 stick unsalted butter (room temperature)
- 1 teaspoon vanilla extract
- ¼ cup Irish cream (Bailey’s, homemade, or your favorite brand)
For decoration (optional):
Instructions
Before beginning:
- Preheat the oven to 350ºF.
- Line a muffin tin with cupcake liners.
Prepare the dry ingredients:
- Sift together the flour, cocoa powder, espresso powder, baking powder, and salt in a medium bowl. Set aside.
Prepare the wet ingredients:
- Combine the butter and brown sugar in a large bowl. Beat with an electric mixer until combined.
- Add the eggs and beat until combined. Add the crème fraîche, vanilla extract, and Guinness Extra Stout. Continue mixing until completely smooth.
Add the dry ingredients to the batter:
- Add the bowl of dry ingredients to the batter and beat with an electric mixer at medium speed until combined. Don’t overwork the flour!
Bake the cupcakes:
- Pour the batter into the liners, filling each one up about ⅔ of the way full. Transfer to the oven for 20 to 23 minutes or until a toothpick inserted into the cupcake comes out clean.
- Transfer the cupcakes to a wire rack to cool completely, at least 1 hour.
Make the Irish cream buttercream frosting:
- Combine the powdered sugar, butter, Irish cream, and vanilla extract in a large bowl and beat with an electric mixer until smooth, being careful not to overmix. Add another tablespoon of Irish cream if needed for the frosting to reach a smooth, creamy consistency.
Frost the cupcakes:
- Transfer the frosting to a piping bag fitted with a star tip. Pipe the frosting onto each cupcake.
To serve:
- Sprinkle the cupcakes with festive St. Patrick’s Day sprinkles.
