Guinness Cupcakes with Irish Cream Frosting
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.
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Servings: 12 cupcakes
Calories: 401kcal
Ingredients
- 1 cup (120g) all-purpose flour
- ½ cup (60g) unsweetened cocoa powder (I used Dutch-process cocoa powder)
- 1 teaspoon espresso powder
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup (113g) unsalted butter (1 stick, room temperature)
- 1 cup (200g) light brown sugar
- 2 eggs
- ½ cup (120g) sour cream
- ½ cup (120ml) Guinness Extra Stout
- 1 teaspoon vanilla extract
Irish cream buttercream frosting:
- 3½ cups (420g) powdered sugar (sifted)
- ½ cup (113g) unsalted butter (1 stick, room temperature)
- ¼ cup (60ml) Irish cream (Bailey’s, homemade, or your favorite brand)
- 1 teaspoon vanilla extract
For decoration (optional):
Instructions
Before beginning:
- Preheat the oven to 350ºF.
- Line a muffin tin with cupcake liners.
Prepare the dry ingredients:
- Sift together 1 cup (120g) flour, ½ cup (60g) cocoa powder, 1 teaspoon espresso powder, 1 teaspoon baking powder, and ½ teaspoon kosher salt in a medium bowl. Set aside.
Prepare the wet ingredients:
- Combine ½ cup (113g) unsalted butter and 1 cup (200g) light brown sugar in a large bowl. Beat with an electric mixer until combined.
- Add 2 eggs and beat until combined. Add ½ cup (120g) sour cream, ½ cup (120ml) Guinness Extra Stout, and 1 teaspoon vanilla extract. 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:
- Scoop the batter into the liners with a cookie scoop, 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:
- Sift 3½ cups (420g) powdered sugar into a large bowl with ½ cup (113g) unsalted butter, ¼ cup (60ml) Irish cream, and 1 teaspoon vanilla extract in a large bowl and beat with an electric mixer until smooth, being careful not to overmix. Add a splash or two of Irish cream if needed 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.
Nutrition
Calories: 401kcal | Carbohydrates: 65g | Protein: 3g | Fat: 15g | Sodium: 154mg | Fiber: 2g | Sugar: 54g | Vitamin C: 0.1mg
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