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.
Lorraine says
Hi these sound amazing. Would love to make these for a friend here in Ireland. Im wondering if there is another buttercream that would compliment the cake recepie as I don’t want to buy a full bottle of baileys.
The Chunky Chef says
Hmm, I’m not entirely sure, as I’ve only tested this recipe as it’s written… and we LOVE the combo of Guinness and Baileys together. Maybe Jameson or Kahlua? I don’t know if you can get these in Ireland, but here in the US you can get little 50ml bottles like this. I know Baileys does sell smaller bottles, called mini’s if you didn’t want to invest in a full bottle.
Lorraine says
Thank you I will try the minis range. Look forward to tasting them ๐
Antoinet says
Hi Amanda. Thank you for this recipe. I tried posting a query earlier but it appears not to have gone through. Apologies for repeating this; are2 eggs enough for 24 cupcakes?
The Chunky Chef says
Hi Antoinet ๐ Yes, 2 eggs are enough, as I’ve made this recipe countless times and never had an issue ๐
Antoinet says
Thank you Amanda for clarifying. I will definitely give this recipe a go.
Lynn K Horn says
I made these for my son in law’s B’day in Maine last week and they were a big hit. We kept out 6 that night and I froze the rest. ย I found out my SIL was going to the freezer and eating them frozen bc he just couldn’t wait for the defrosting process to happen. ย I had used foil muffin cups and he couldn’t defrost them in the microwave ๐ ย
They are so tasty and moist. ย
I’m back home in OBX and making an Irish Guinness stew ย for company this weekend and these will be my dessert.ย
Thank you!!!! ย
Andrea Charles says
Your introduction to Guinness Chocolate Cupcakes dear Amanda, made me drool. Thank you for sharing this exquisite recipe for making these rich chocolate cupcakes made of Guinness beer and Irish cream as a topping. I recreated the same at home and followed all the points from your recipe to the smallest detail and it came out tasting delicious and moist. Waiting for more such delightful recipes.
Tiffany La Forge-Grau says
This is the perfect dessert for a St Patrick’s Day party. I am totally going to make these!
Carrie Robinson says
Boozy cupcakes?? Yes, please! They look perfect. ๐
Sara Welch says
My kids and I love making St. Patrick’s Day themed food and these are no exception! Excited to enjoy these; they look delicious!
katerina @ diethood.com says
YUMMY!! These guinness chocolate cupcakes are AMAZING!! Can’t wait to try this recipe!
Toni says
My kids loved these!! They are so good!
Erin | Dinners,Dishes and Dessert says
These Chocolate Cupcakes are would disappear in our house!
Deborah C says
I made a two-layer cake with this recipe and it came out great! The caramel flavor in the stout comes through and it’s delicious. I made a Guinness chocolate ganache for the filling.
Tammy says
I made these last year & am again this year. Party Favorite. These are moist & amazingย
Angela says
WOULD LOVE TO MAKE THESE CUPCAKE FOR A BIRTHDAY PARTY CAN THEY BE MADE AND ICED THE DAY BEFORE AND STORED IN FRIDGE.
The Chunky Chef says
Hi Angela ๐ Yep, they sure can! Just set them out an hour or so before eating so they can soften up a bit ๐
Beverly says
Hi….can’t wait to try the Guiness cupcakes……is it necessary to keep them refrigerated because of the frosting?
The Chunky Chef says
Hi Beverly ๐ Even with the buttercream frosting, they’re okay at room temperature for a few days. The milk is stabilized by the sugar, which makes it okay to keep at room temp. If you’d prefer to refrigerate however, there’s nothing wrong with that either… it really comes down to personal preference ๐
Tania says
Made 6 doz of these today. LOVE your recipe. worked a treat. Thank you for sharing. The only thing i did a little different was with the icing i had no baileys, criminal i know, so i added frangelico. just as good i think ๐ Off to check out more of your cupcake recipes!
The Chunky Chef says
Hi Tania ๐ I’m SO thrilled to hear that you love these cupcakes as much as we do! Frangelico sounds like a great swap for the Baileys ๐
Sarah says
Oh wow! These look gorgeous! The sound of these cupcakes is amazing! Love it!
The Chunky Chef says
Thank you so much Sarah!!! I hope you try them sometime ๐
Karly says
Totally irresistible! Thanks for linking up with What’s Cookin’ Wednesday!
The Chunky Chef says
Thank you so much Karly!! ๐
James says
These look absolutely delicious!
The Chunky Chef says
Thank you so much James! ๐ They are different, but in such a good way ๐
Miz Helen says
This is a very special cupcake, it looks delicious! Your post is awesome and thanks so much for sharing with Full Plate Thursday.
Happy Spring!
Miz Helen
The Chunky Chef says
Thank you Miz Helen!! ๐
Julianna says
Great photos and such a fun recipe! I can smell the fragrance of these right through the screen! Yummy! ๐
The Chunky Chef says
Thank you so much Julianna!! ๐