The perfect way to celebrate St. Patrick’s Day is to dive into one of these moist and rich chocolate cupcakes baked with Guinness beer, topped with a silky Irish cream frosting, and drizzled with an Irish cream chocolate sauce!ย Hands down, one of my favorite cupcakes of of all time!
These Guinness Chocolate Cupcakes are great for more than just St. Patrick’s Day, and SO delicious!ย We love easy sweets like myย Funfetti Cake Batter Dip, andย Copycat Wendyโs Frosty.ย ย This is one of myย Dessertsย youโll definitely want in your recipe box!
GUINNESS CHOCOLATE CUPCAKES
Do you all celebrate St. Patrick’s Day? ย Do you wear green, drink green beer and search for leprechauns? ย How about celebrating by enjoying some boozy chocolate cupcakes? ย Oh yeah, that’s my idea of celebrating!
Not that we don’t still do the other things, but a great cupcake is hard to pass up.ย And let me tell you, these cupcakes are FABULOUS.ย I’ve eaten a lot of cupcakes in my time here on Earth, and these are in my top 3… of all time!
Don’t let the beer throw you; I promise, you don’t taste it.ย It deepens and intensifies the chocolate flavor, much like coffee does in other chocolate baked goods.
HOW TO MAKE GUINNESS CUPCAKES
These cupcakes may look all fancy-schmancy, but they’re really not, I promise you.
- Start by melting the butter, cocoa power, brown sugar and beer in a saucepan, whisking to incorporate. ย Once they’ve all melted together, remove it from the heat and let it cool until almost room temperature.
- While it’s cooling, go ahead and pre-heat your oven and measure out your dry ingredients into the bowl of your stand mixer (or a large mixing bowl). ย Pour in your liquid mixture and beat for about 1 minute.
- Add your eggs and sour cream and beat another 1-2 minutes. ย Pour into lined muffin tins and bake for 20-25 minutes (mine took 20). ย Cool completely before frosting.
HOW TO MAKE IRISH CREAM BUTTERCREAM FROSTING
- Cream your butter until light and fluffy, then add the powdered sugar. ย It’ll be dry and clumpy at this point. ย
- Now add the Irish cream and heavy cream and continue beating for another couple of minutes until it’s well combined.
- Add frosting to a piping bag fitted with a star tip (or whichever you prefer) and frost cupcakes as desired.ย Alternatively, you can spread the icing on with a butter knife.
Tip: ย To make adding the frosting to the piping bag easier, place it inside a tall cup and fold the top down a little.
COOKING TIPS FOR CHOCOLATE CUPCAKES
- THE SOUR CREAM – I know it’s a bit unconventional, but it makes these cupcakes ultra moist!ย I tested, and full fat sour cream worked the best.
- ROOM TEMPERATURE INGREDIENTSย โ for the best results when baking, your cold ingredients should be at room temperature so they can incorporate fully into the batter.
- REAL BUTTERย โ this isnโt the time to use shortening or margarine.ย Those perform differently in baking recipes, and this recipe was only tested using real butter.
- FRESH INGREDIENTSย โ some of these are obvious, like using non-expired eggs, but did you know using older baking soda/baking powder can affect the way your cookies bake?ย Over time, leavening agents, (which is what baking soda and powder are) lose their efficacy, and wonโt give your baked goods that great texture you’re looking for.
- If youโre unsure if your baking soda or powder are still good, drop a pinch in some hot water.ย If it fizzes, itโs still good!ย If not, then youโre in need of some new ingredients.
VARIATIONS OF THIS RECIPE
- SALTED CARAMEL – instead of the chocolate sauce, try a drizzle of caramel, either store-bought, or homemade.
- CREAM CHEESE FROSTING –ย cut back the butter to about 1/2 cup, and add about 6 oz of cream cheese to the frosting.
- IRISH WHISKEY SAUCE – instead of adding more Irish cream to the chocolate sauce, opt for some Irish whiskey instead to make this a spin on an Irish car bomb shot!
- ALCOHOL-FREE – although you can’t taste the beer in the cupcakes, you CAN taste the alcohol in the frosting and chocolate sauce.ย For the cupcakes, swap the beer with brewed (and cooled) coffee.ย For the frosting, add milk or cream to replace the Irish cream, and for the chocolate sauce, use either brewed coffee or water.ย Bear in mind, none of those substitutions have been tested, as this recipe has only been tested as written.
MAKING CHOCOLATE CUPCAKES AHEAD OF TIME
These cupcakes taste the best when freshly made, but can be made a day or two in advance.
Just make sure to store them in an airtight container so they don’t dry out.
STORAGE
Cupcakes should be stored in an airtight container at room temperature, and be consumed within 4-5 days.
SPECIAL EQUIPMENT FOR THIS RECIPE
- Stand Mixerย โ not required, but it makes whipping the frosting a lot easier!
- Muffin Pan –ย I love this brand of bakeware, and it’s a breeze to clean.
- Squeeze Bottle – great for drizzling the chocolate sauce.
- Cupcake Storage/Carrier – I love using this to transport cupcakes, but it’s also great for storing them on the counter.
BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERSโ COMMENTS FOR TIPS AND REVIEWS.
AND DONโT FORGET, IF YOUโVE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING LETTING ME KNOW HOW YOU ENJOYED IT!
Recipe originally published in March 2015, and has been updated in February 2020 with additional information and new photos.
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 1 cup unsalted butter
- 1 cup Guinness Stout beer
- 2/3 cup cocoa powder
- 1 cup light brown sugar packed
- 1 tsp salt
- 2 cups all purpose flour
- 1 cup granulated sugar
- 1 1/4 tsp baking soda
- 2 eggs
- 1/2 cup sour cream
IRISH CREAM BUTTERCREAM FROSTING
- 3/4 cup unsalted butter room temperature
- 3 - 3 1/2 cups powdered sugar depending on your tastes
- pinch of salt
- 4 Tbsp Baileys Irish Cream original - although flavored ones would work as well
- 2 Tbsp heavy cream
IRISH CREAM CHOCOLATE SAUCE
- 1/3 cup Bailey's Irish Cream
- 1/4 cup cocoa powder
- 1/4 cup light corn syrup
- 1/3 cup semi-sweet chocolate chips
Instructions
MAKE THE CHOCOLATE CUPCAKES
- Heat the butter, Guinness, cocoa powder and brown sugar in a saucepan over medium heat. Whisk until melted. Remove from heat and let cool to almost room temperature.
- Preheat oven to 350 degrees. Line a muffin pan with cupcake liners and set aside.
- To the bowl of a stand mixer (or large bowl), add salt, flour, granulated sugar, and baking soda. Stir together to mix.
- Add in cooled beer mixture and beat (slowly at first - then on medium speed) for about 1 minute.
- Add in eggs and sour cream, beat on medium speed for another 1-2 minutes. Batter will be slightly runny.
- Pour batter to fill each muffin cup about 2/3 of the way.
- Bake for 20-25 minutes (mine took 20 minutes).
- Let cool in pan for 5 minutes and then remove to cool completely on a cooling rack.
MAKE THE BUTTERCREAM
- Make sure cupcakes are completely cooled before frosting.
- In a stand mixer (or with hand mixer), cream butter until it is light and fluffy.
- Add salt and 1/2 of powdered sugar. Beat on low speed until sugar is slightly incorporated, then add remaining 1/2 of the powdered sugar. Frosting will look dry at this point.
- Add Bailey's and heavy cream and beat another 2-3 minutes.
- Add frosting to a piping bag fitted with a star tip (or whichever you prefer) and frost cupcakes as desired.
MAKE THE IRISH CREAM CHOCOLATE SAUCE
- Add Bailey's, cocoa powder and corn syrup to a small sauce pan and heat to a boil, whisking to incorporate. Once it boils, reduce heat and simmer for approximately 3 minutes.
- Remove from heat, add chocolate chips and stir until they are melted.
- Drizzle over cupcakes as desired.
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Chef Tips
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
lili says
The cupcakes look delicious and your stand mixer is beautiful! ๐ I haven’t tried beer in a chocolate cake yet but I used cider which was nice. Will try beer or guiness one day. Thanks for sharing! ๐
The Chunky Chef says
Thank you so much Lili!! ๐ I bet cider was wonderful in cupcakes! Hope you love these ๐
Free says
I’m a sucker for a good cupcake and these look delicious! Thanks for sharing on Oh My Heartsie Girls WW
The Chunky Chef says
Thank you so much!! ๐
Cydnee says
Drooling! These look great! Thank you for joining us at #purebloglove. We enjoying having you every Thursday at 8PM, EST through Sunday night. ~Cydnee
The Chunky Chef says
Thanks Cydnee!! That’s an honor, that the Tampa Cake Girl is drooling over my cupcakes ๐ ๐ See you tonight!
Pam@over50feeling40 says
Sounds like something my husband would really like! Thanks for sharing with the Thursday Blog Hop!
The Chunky Chef says
Thank you!! These are definitely “hubby approved” ๐
Julie says
These look amazing. Who knew you could make cakes with beer!!
Julie
Thank you for linking up with #wordlesswednesday
co-host – http://www.julieinthemaking.com/
The Chunky Chef says
Thank you Julie!! I was amazed at the flavor the beer gave ๐ Enjoying co-hosting #wordlesswednesday with you!
Elaine says
What a great recipe!! never baked with Beer be…might have to try!! Thanks for linking up with My 2 Favorite Things on Thursday – Party!! I love having you!! Pinned!
The Chunky Chef says
Thank you so much Elaine!! ๐ Yours is always a fun party!
Dia K. says
So, time permitting I did not have enough to make these by scratch so I improvised. I used the Duncan Hines triple chocolate cake recipe in the box. I substituted on cup of water for the cup of Guiness to the cake batter. Baked them per the recipe on the box and they turned out fabulous – your frosting recipe is spot on. Delicious … thanks for sharing.. ๐
The Chunky Chef says
GREAT improvisations! ๐ I’m so happy that you loved them Dia!! ๐
Prachi Garg says
mmm.. This is just fantastic Amanda ! The cupcakes looks so pretty and yummy and may i say i love ur new kitchen aid .. that purple color is gorgeous !
The Chunky Chef says
Thank you so much Prachi!! ๐ I wish I had more of these left… they went fast ๐
Mila says
Wow! Congrats with new ‘baby’, wonderful and beautiful mixer! ๐
The Chunky Chef says
Thank you Mila! I keep coming up with new recipes just so I have an excuse to use it more ๐
Sweet and Savoury Pursuits says
Wow, these cupcakes look amazing and sound just delicious. And yes, you should name that mixer ๐
The Chunky Chef says
Thank you so much!! ๐ I’ll have to be thinking of names ๐
Sarah @ Sarah's Bake Studio says
Hi. Visiting from #FoodieFriDIY! These cupcakes look and sound awesome! Pinned! I can’t wait to try these out. Also, I LOVE the purple KitchenAid.
The Chunky Chef says
Hi Sarah, thank you!! ๐ I hope you love them!
Denisse | Le Petit Eats says
Oh my goodness, I am sitting here drinking a veggie juice and drooling over these cupcakes, lol! They are gorgeous, and I absolutely love the guinness chocolate syrup drizzled on top, that just takes it to the next level!
The Chunky Chef says
Lol well thank you so much Denisse! ๐ The chocolate sauce is one of my favorite parts too ๐
Michelle @ Giraffes Can Bake says
I love guinness cupcakes, and love the addition of baileys frosting… more booze is always better! We don’t really celebrate st patrick’s day here but doesn’t mean I can’t have celebratory cupcakes!
Your new stand mixer is gorgeous, I’m so jealous!!
The Chunky Chef says
More booze is definitely better ๐ That’s right, you can celebrate any day you want! And thank you! I don’t even like to keep it covered, it’s too pretty ๐
Julie is HostessAtHeart says
Wow this cupcake is definitely party ready! So pretty and my perfect for St Pats!
The Chunky Chef says
Thank you so much Julie!! ๐ Happy Friday!
Jhuls says
First, I like the color of your Kitchen Aid.
Second, I love the color of your Kitchen Aid.
Third, I really love the color of your Kitchen Aid.
Sorry about that, Amanda – that’s my favorite color. ๐ Anyway, I don’t celebrate St. Patrick’s Day, but I’d love to have cupcakes. ๐
The Chunky Chef says
Lol, no need to be sorry… purple is awesome!! ๐
Kaila (GF Life 24/7) says
I love the idea of Guinness flavored cupcakes for St. Patty’s day! And, the Bailey’s frosting sounds tasty too. They came out beautifully, and I love the green touches without going over the top. Happy FF, and have a fun-filled St. Patty’s day! ๐
The Chunky Chef says
Thank you so much Kaila! I like to be subtle with the colors ๐ Happy FF!
Creative Mama Renee says
Wow, these look fantastic!! Definitely pinning! Love your pretty purple mixer, I chose navy to go with my kitchen’s color scheme ๐
The Chunky Chef says
Thank you Renee!! ๐ Ooooh I bet the navy is pretty ๐
Katherines Corner says
Thank you for sharing this yumminess at the Thursday Favorite Things blog hop. I featured you on facebook and google plus โฅ
The Chunky Chef says
Thank you so much!! ๐
Steve says
Beer, Bailey’s and cupcakes !?! How could you go wrong! Congrats on the mixer.
The Chunky Chef says
Thank you!! It’s definitely a great combination ๐
Stephanie says
HOW FESTIVE!!! I like to celebrate with green beer- (and hunting for leprechauns) ๐ These look SO good, I had no idea you could make cupcakes with beer! If my husband didn’t down all of our Guinness from that stew I made, I’ll give these a whirl, ha!! LOVE your mixer!!!!!!!!!!!!!!
The Chunky Chef says
Thank you girl!! Growing up I always had green milk, but once I was a lot older… green beer! Lol too funny about your husband drinking all the Guinness… I’m actually saving the rest of the beer to make your stew ๐ That mixer… ahhhh I’m in love ๐