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Guinness Chocolate Cupcakes with Baileys Cream Cheese Frosting

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Do you know what you’re making for St. Patrick’s Day? I bet you do NOW!

I am posting these early in the week, so everyone has time to make these spectacular cupcakes for St. Patrick’s Day!

Chocolate, Guinness, Baileys all wrapped up into a little cupcake. I bet you are all saying…”WOW, these sound good!” Good does not even come close to describing these 🙂

The hint of Guinness, surrounded by moist chocolate cake, topped with creamy Baileys cream cheese frosting is an experience you must taste for yourself. I hope you all get to indulge in these beautiful cupcakes.

Ingredients for Guinness Chocolate Cupcakes with Baileys Cream Cheese Frosting on a table

Guinness Chocolate Cupcakes with Baileys Cream Cheese Frosting

  1. Preheat the oven to 350 degrees. Prepare 2 (12 count) muffin tins with butter or paper liners.
  2. In a large bowl briefly whisk together the flour, cocoa powder, baking soda, and salt.
  3. In a stand mixer with a paddle attachment or with a hand mixer, add the butter, granulated sugar and brown sugar.
  4. Beat until light and fluffy.
  5. Add one egg and beat until evenly mixed and fluffy, make sure to scrape down the mixer bowl once in a while. Add the second egg and vanilla extract and beat again until light and fluffy.
  6. Add the sour cream and beat in.
  7. Then with the mixer running, slowly pour in the Guinness.
  8. Sift the dry ingredients into the batter and slowly stir the batter until it is evenly mixed and there are no streaks of flour. Make sure to stop the mixer frequently to scrape down the sides and make sure to mix up any flour pockets hidden on the bottom of the bowl.
  9. Divide 1/4 cup of batter into each muffin cup, you’ll get about 20 – 24 cupcakes.
  10. Bake at 350 degrees F on the middle rack for 20 – 25 minutes.
  11. A toothpick inserted into the center of a cupcake in the middle of the pan should come out clean. Set on a rack to cool to room temperature before frosting.

Now it’s time to make the delicious Baileys Cream Cheese Frosting!

  1. In a stand mixer with a paddle attachment or with a hand mixer, add the cream cheese, butter, and confectioner’s sugar and beat until light and fluffy.
  2. Slowly drizzle in the Bailey’s, more or less depending on how boozy you want the frosting.
  3. Beat until completely incorporated into the frosting.
  4. Use piping bag or ziplock bag to frost!
Hope you enjoy these Guinness Chocolate Cupcakes with Baileys Cream Cheese Frosting!

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5 from 5 votes

Guinness Chocolate Cupcakes with Baileys Cream Cheese Frosting

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serves:24
Hover over "serves" value to reveal recipe scaler
Author:Corey Valley
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Ingredients

  • >>>>>>>>FOR CUPCAKES>>>>>>>>>>
  • - 2 cups unbleached all purpose flour
  • - 1/2 cup cocoa powder
  • - 1/4 tsp salt
  • - 1 & 1/2 tsp baking soda
  • - 1 cup granulated sugar
  • - 1/2 cup light or dark brown sugar
  • - 1/2 cup unsalted softened butter
  • - 2 tsp vanilla extract
  • - 2 egg
  • - 1/2 cup sour cream
  • - 1 12oz. bottle Guinness or stout beer
  • <<<<<<<<<<<FOR FROSTING>>>>>>>>>>>
  • - 1 8oz bar of cream cheese, softened
  • - 1 4oz stick of unsalted butter, softened
  • - 2 cups confectioner’s sugar
  • - 4 -6 Tablespoons of Bailey’s Irish Cream

Instructions

  • >>>>>>>>FOR CUPCAKES>>>>>>>>>>
  • Preheat the oven to 350 degrees. Prepare 2 (12 count) muffin tins with butter or paper liners.
  • In a large bowl briefly whisk together the flour, cocoa powder, baking soda, and salt.
  • In a stand mixer with a paddle attachment or with a hand mixer, add the butter, granulated sugar, and brown sugar.
  • Beat until light and fluffy.
  • Add one egg and beat until evenly mixed and fluffy, make sure to scrape down the mixer bowl once in a while. Add the second egg and vanilla extract and beat again until light and fluffy.
  • Add the sour cream and beat in.
  • Then with the mixer running, slowly pour in the Guinness.
  • Sift the dry ingredients into the batter and slowly stir the batter until it is evenly mixed and there are no streaks of flour. Make sure to stop the mixer frequently to scrape down the sides and make sure to mix up any flour pockets hidden on the bottom of the bowl.
  • Divide 1/4 cup of batter into each muffin cup, you’ll get about 20 – 24 cupcakes.
  • Bake at 350 degrees F on the middle rack for 20 – 25 minutes. A toothpick inserted into the center of a cupcake in the middle of the pan should come out clean. Set on a rack to cool to room temperature before frosting.

  • <<<<<<<<<<<FOR FROSTING>>>>>>>>>>>
  • In the bowl of a stand mixer with a paddle attachment or with a hand mixer, add the cream cheese, butter, and confectioner’s sugar and beat until light and fluffy.
  • Slowly drizzle in the Bailey’s,more or less depending on how boozey you want the frosting.
  • beat until completely incorporated into the frosting.

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Nutrition Disclaimer

Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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28 Comments

  2. Melissa Placzek says

    OH. MY. YUM! Guinness makes everything taste better 😉 I made a Guinness chocolate cake last year for St. Pat’s (used Nigella’s recipe) and couldn’t believe the depth the stout added to the cake.

    XO,
    ~Melissa

    Reply

  4. Sarah says

    I’ll have you know that finding this recipe made me totally shift gears and these are actually in my oven at this very moment. I was going to make espresso spiked chocolate cupcakes for the hubby’s birthday, but when I showed him this, that idea was squashed. Usually I would reduce the temp of the oven to cook in a nonstick pan, but looks like you used a nonstick and they came out good. I’m reposting on my blog with a link back to you.. hope that’s okay! Thanks!!

    Reply

  10. Barbara says

    5 stars
    My batter looked exactly like yours right up to the point I started adding the Guinness, then it looked curdled. I mixed for a minute thinking it would come back together but it didn’t. I continued, adding the flour and the finished batter was noticeably lumpy; your batter looks perfectly smooth. Did I do something wrong? My sugar/butter was fluffy, eggs one at a time and incorporated completely, same with sour cream…

    Just tasted the end product – delicious and great texture. Perhaps this will help anyone else who may encounter same thing; looks like a curdled mess but hang in there.

    Reply

  11. Jordan (Birch & Poppy) says

    5 stars
    I made these for a St. Patrick’s Day party yesterday and they were amazing! Everyone loved them. The cream cheese frosting was so creamy, silky, and wonderful… I added the maximum amount of Bailey’s (6 tablespoons) and added a little more powdered sugar to stiffen up the frosting a bit, and it worked out perfectly! Thank you so much for the recipe, Corey! 🙂

    Reply

  12. SJ says

    5 stars
    I wanted to make this icing but the other recipes didn’t match the ingredients I had in house. This one was perfect, it turned out delicious and was super easy to make. A must for the St. Paddy’s Day recipe box.

    Reply

  14. Summer says

    Can I make a cake using your recipe? I want to make your recipe because you use 1 bottle of Guinness – no leftovers. Want to use a bundt cake pan and serve tomorrow for Thankagiving.

    Reply

  15. Emily says

    Did you use sweetened or unsweetened cocoa powder? I’m trying to read the label on the pkg in your picture (and even called in my coworker to see if she could read it), but I can’t tell!

    Reply

  17. Hanna says

    This recipe looks great! I’m hoping to make the batter and icing ahead of time (about two days in advance of baking), but will either of them loose their integrity while being stored in the fridge before baking? thank you! xoxo

    Reply

  18. Linda Sanders says

    Hi Corey, these Guiness chocolate cupcakes with Baileys sound amazing! I need to make a large number of cupcakes for an upcoming wedding. Do you know if these could be frozen after making, and then thawed to serve? Thanks.

    Reply

    • Corey says

      Sorry for the late response Linda. Your comment slipped through the cracks! Yes, you can freeze these. I hope you love them!

      Reply