Guinness Cupcakes With BaileyS Irish Cream Butterc

Name: Guinness Cupcakes With BaileyS Irish Cream Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chocolate Cupcakes:; 1 cup stout (such as Guinness); 1 cup (2 sticks) unsalted butter; 3/4 cup unsweetened cocoa powder (preferably Dutch-process); 2 cups all purpose flour; 2 cups sugar; 1 1/2 teaspoons baking soda; 3/4 teaspoon salt; 2 large eggs; 2/3 cup sour cream; Ganache Filling:; 8 ounces bittersweet chocolate; 2/3 cup heavy cream; 2 tablespoons butter, room temperature; 1 to 2 teaspoons Irish whiskey (optional); Baileys Frosting (see Recipe Notes); 3 to 4 cups confections sugar; 1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperature; 3 to 4 tablespoons Baileys (or milk, or heavy cream, or a combination thereof)

Servings: persons

Chocolate Cupcakes:
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
Ganache Filling:
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, room temperature
1 to 2 teaspoons Irish whiskey (optional)
Baileys Frosting (see Recipe Notes)
3 to 4 cups confections sugar
1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperature
3 to 4 tablespoons Baileys (or milk, or heavy cream, or a combination thereof)

1
["Make the cupcakes: Preheat oven to 350u00b0F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.", "Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners. Bake cake until tester inserted into center comes out clean, about 17 minutes.", "Make the filling: Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth Add the butter and whiskey (if you're using it) and stir until combined.", "Fill the cupcakes: Let the ganache cool until thick but still soft enough to be piped. Meanwhile, using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes. You want to go most of the way down the cupcake but not cut through the bottom - aim for 2/3 of the way. A slim spoon or grapefruit knife will help you get the center out. Those are your ""tasters"". Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.", "Make the frosting: Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time.", "When the frosting looks thick enough to spread, drizzle in the Baileys (or milk) and whip it until combined. If this has made the frosting too thin (it shouldn't, but just in case) beat in another spoonful or two of powdered sugar. Ice and decorate the cupcakes."]

2187

kcal

Calories

122

Fat

268

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Chocolate Cupcakes:, 1 cup stout (such as Guinness), 1 cup (2 sticks) unsalted butter, 3/4 cup unsweetened cocoa powder (preferably Dutch-process), and more.

Yes, Guinness Cupcakes With BaileyS Irish Cream Buttercream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Guinness Cupcakes With BaileyS Irish Cream Buttercream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions

Guinness Cupcakes With BaileyS Irish Cream Buttercream