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Two rich dark chocolate Guinness cupcakes shown before frosting, highlighting their moist and fluffy crumb.

Irish Cupcakes (with Guinness & Baileys Frosting)

The ultimate Irish Cupcakes recipe! Features a rich, moist Guinness chocolate cake and a creamy, boozy Baileys Irish Cream frosting. This decadent dessert is perfect for St. Patrick's Day or any celebration.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American, Irish
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chocolate Guinness Cupcakes
  • 1 cup Guinness Draught beer
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1.5 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs room temperature
  • 1/2 cup sour cream room temperature
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
For the Baileys Buttercream Frosting
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar sifted
  • 1/3 cup Baileys Irish Cream
  • 1 tsp vanilla extract
  • 1/8 tsp salt

Equipment

  • 1 12-cup muffin tin
  • 1 Electric mixer (hand or stand)
  • 1 Piping Bag and Tip (Optional)

Method
 

Making the Guinness Cupcakes
  1. Prep Your Station: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk together the eggs, sour cream, vegetable oil, Guinness, and vanilla extract until smooth.
  4. Mix Batter: Pour the wet ingredients into the dry ingredients. Mix with a whisk until just combined. Be careful not to overmix.
  5. Fill and Bake: Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. Bake for 22-25 minutes, or until a wooden skewer inserted into the center comes out clean.
  6. Cool Completely: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before frosting.
Whipping Up the Baileys Buttercream
  1. Cream the Butter: In a large bowl using a hand mixer or a stand mixer with the paddle attachment, beat the softened butter on medium-high speed until it's light and fluffy, about 3-4 minutes.
  2. Add Sugar Gradually: With the mixer on low, gradually add the sifted powdered sugar, one cup at a time, until it's all incorporated.
  3. Add Flavor: Pour in the Baileys Irish Cream and vanilla extract. Add a pinch of salt. Mix on low to combine, then increase speed to medium-high and beat for another 2-3 minutes until smooth and creamy.
Assembling Your Cupcakes
  1. Pipe the Frosting: Once cupcakes are completely cool, transfer the Baileys buttercream to a piping bag fitted with a large star tip and pipe a generous swirl on top of each cupcake.
  2. Garnish: If desired, add a sprinkle of chocolate shavings or a drizzle of chocolate sauce on top before serving.

Notes

Room Temperature Ingredients: For a smooth, uniform batter, make sure your eggs and sour cream are at room temperature.
Don't Overmix: Mix only until the flour is just incorporated. Overmixing can make cupcakes tough.
Cool Completely: Do not frost warm cupcakes. They must be completely cool to the touch.