Mermade Moments: Guinness Cupcakes with Bailey's Frosting

Saturday, March 15, 2014

Guinness Cupcakes with Bailey's Frosting

Top of the morning to you, lovelies!

In the spirit of St. Patrick's Day and an ode to my half Irish heritage, I wanted to share a cupcake recipe with you today! Guinness cupcake with Irish Cream Frosting!!! Delicious. The Guinness creates a moist, rich cupcake and the Bailey's butter cream is a little taste of heaven. (I used an off brand Irish Cream because Bailey's was $16 for a small bottle! Ain't nobody splurging on that.) With this combo, you can get your alchy fix and not have to nurse your hangover the next morning.

I adapted the recipe from here. I didn't do the Jameson ganache because I thought that might be a little much. I'm definitely going to try it in the future though.

Cupcake Ingredients:

1 cup of Guinness - I used draught
1 cup of unsalted butter (2 sticks)
3/4 cocoa powder
2 cups all purpose flour
2 cups granulated sugar
1 1/2 tsp baking soda
3/4 tsp salt
2 eggs
2/3 cup sour cream

Cupcake Directions:

1. Preheat oven to 350 degrees F. Line 24 cupcake cups with liners. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.
2. Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack.

Frosting Ingredients:

2 cups unsalted butter, at room temperature
5 cups powdered sugar
6 tablespoons Bailey's Irish Cream

Frosting Directions:

Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.

There you have it, guys! Super simple and soooo good. For the record, I follow frosting recipes loosely. I just add until I'm happy with the flavor and consistency.

These cupcakes are perf for St. Patty's celebrations, 21st birthdays, bachelor parties, or just because! 

Let's be friends... I have cupcakes.


  1. OMG, this looks SO good! I am part Irish too, so I LOVE this holiday. Definitely going to have to try these!!

    xo Megan, Lush to Blush

  2. WHAAAAT?! These are amazing! thanks for sharing.... looks like I have found a new St.Patty's tradish.

  3. Wow talk about a way to make cupcakes even more sinful! They look amazing! It's times like this I wish I could just reach my hand through the screen and grab myself one.

  4. Omg, so delicious looking! As soon as I have time I'm gonna try to make these! Thanks for sharing the great recipe :D

    ~ Laura @

  5. STOP IT... everything great about St. Paddys melted into one! Thanks for linking up!

  6. OOHH!! These look yummy! And as an Irish lass myself, I must try these. // The Spontaneous Idealist

  7. GIRL!!!

    Those look to die for! I totally pinned them on my dessert board!


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