Dark Chocolate Guinness Cupcakes: get ‘drunk’ on delicious dessert

Just in time for St. Patrick’s Day (or a little early, but hey — I’m proactive), I present to you the most praised cupcakes I’ve ever made. You might think I’m exaggerating, but I can promise these are winners — and I’m feeling quite smug after getting endless compliments on these babies at work this week.

They’re Dark Chocolate Guinness Cupcakes with a Bailey’s buttercream frosting, friends, and they’re just as rich, decadent and lush as you would imagine. Fascinated by Ireland since our visit there last spring, my interest was piqued when I first caught a glimpse of this recipe — though I’m really more of a Smithwick’s girl. Regardless, these treats are outstanding — and yes, you can taste both the Guinness and Bailey’s . . . but you won’t get sloppy afterward. At least, no one in the office did.

This recipe originally came from Sasha, the culinary mastermind over at Global Table Adventure. Her recipe is for one awesome cake, but I’m a cupcake fiend. So I present to you this rendition in all its stouty glory. Don’t skimp on the icing, either; it’ll have you licking the bowl.

Dark Chocolate Guinness Cupcakes
with a Bailey’s buttercream

1 1/2 sticks butter
3/4 cup unsweetened cocoa
1 cup Guinness Extra Stout
1 Tablespoon vanilla extract
1 1/2 cups sugar
1 1/4 cups flour
1 tsp baking soda
2 eggs

For the Bailey’s buttercream:
3 sticks unsalted butter, softened
3 cups powdered sugar, sifted
2-4 tbsp Bailey’s, as needed

Preheat oven to 350F. In a small saucepan, melt butter and whisk together with Guinness, vanilla extract and cocoa. Remove from heat.

While Guinness mixture is cooling, add cupcake liners to pan. Whisk together dry ingredients (sugar, flour, baking soda). Pour Guinness mixture onto the dry ingredients, then whisk in the 2 eggs. When the batter is shiny and smooth, pour evenly into cupcake liners.

Bake for 16-18 minutes, or until a toothpick comes out clean.

As cupcakes cool, make the buttercream by whipping together the softened butter and sugar, then adding in just enough Bailey’s to get it loose and fluffy. (About 3 tablespoons.)

When cupcakes are done, cool completely. Frost as desired. Yields approximately 18 cupcakes.

New: printable recipe is here!

29 thoughts on “Dark Chocolate Guinness Cupcakes: get ‘drunk’ on delicious dessert

  1. Dear Gussy (as my aunt would say) these look AMAZING! A friend and I host a blog featuring cupcakes… these may just get tried and blogged about! Thanks for sharing!


  2. I’ve always seen various versions of this recipe around and thought that they would be kinda gross. I am glad to see they are actually super delicious so now I want to make them too!


  3. Ohh! I’ve been wanting to give something like this a try for a while now! Although, my husband no longer wants anything to do with Bailey’s given some college interaction with the drink. 😉 Too bad for him, more for me!


  4. You can also stuff them with a little chocolate ganache (with whiskey or alcohol of choice added) before frosting for extra yum & alcohol! I’ve made a version of these before & they were devoured quickly! 🙂


  5. LOVE, LOVE, LOVE Guinness cupcakes. So freaking moist. I froze some and ate them for a long time after my last batch, hehe.


  6. Oh my! This is the PERFECT dessert for the Man of the House. I’ll be showing him this and I just know we’ll be making these in a close future!


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  8. How did I miss you before this on Weekend Cooking!?!? These look insanely good – and you were even nice enough to provide a printable recipe 🙂


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