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Decadent Chocolate Guinness Cupcakes with Baileys Buttercream Frosting

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Rich and moist chocolate cupcakes made with Guinness stout, topped with a creamy Baileys Irish Cream buttercream frosting. A perfect indulgent treat with a grown-up twist.

Ingredients

Scale
  • 1 cup (8 fl oz / 240 ml) Guinness stout (room temperature)
  • 3/4 cup (12 tbsp / 170 g) unsalted butter, melted
  • 1 1/2 cups (12 oz / 300 g) granulated sugar
  • 3/4 cup (2.6 oz / 65 g) unsweetened cocoa powder (Valrhona or Hershey’s Special Dark recommended)
  • 2 large eggs, room temperature
  • 1 cup (8 fl oz / 240 ml) sour cream, room temperature
  • 2 cups (8.8 oz / 250 g) all-purpose flour (can substitute almond flour for gluten-free)
  • 2 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • For the Baileys Buttercream Frosting:
  • 1 cup (2 sticks / 8 oz / 227 g) unsalted butter, softened
  • 3 1/2 cups (14 oz / 440 g) powdered sugar, sifted
  • 1/4 cup (2 fl oz / 60 ml) Baileys Irish Cream liqueur
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together Guinness stout and melted unsalted butter until combined.
  3. Stir in granulated sugar and unsweetened cocoa powder until fully incorporated.
  4. In a separate bowl, beat eggs and sour cream until smooth. Slowly add this mixture to the Guinness mixture, stirring gently.
  5. Sift together all-purpose flour, baking soda, and salt in another bowl.
  6. Gradually fold the dry ingredients into the wet ingredients using a spatula until smooth but do not overmix.
  7. Spoon the batter evenly into the 12 cupcake liners, filling about 2/3 full.
  8. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Remove from oven and transfer cupcakes to a cooling rack to cool completely before frosting.
  10. To prepare the Baileys buttercream, beat softened butter with powdered sugar until fluffy.
  11. Slowly add Baileys Irish Cream, vanilla extract, and a pinch of salt. Continue beating until smooth and spreadable.
  12. Frost the cooled cupcakes generously using a piping bag or knife.
  13. Optionally, garnish with chocolate shavings or a dusting of cocoa powder.

Notes

Use room temperature eggs and sour cream for smooth batter. Avoid overmixing to keep cupcakes light. Chill frosting if too soft before piping. For non-alcoholic version, substitute Guinness with strong coffee or dark cola and Baileys with cream and vanilla extract. Check oven temperature with thermometer for even baking.

Nutrition

Keywords: chocolate cupcakes, Guinness cupcakes, Baileys frosting, Irish dessert, moist chocolate cake, adult dessert, boozy frosting

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