Guinness cupcakes revisited — or, enjoying a rich and boozy cupcake

/ Meg

Guinness cupcakes


Remember these?

I sure do.

Boozy desserts are all the rage these days, and these may go down in history as one of my most popular baked goods ever. I actually couldn’t believe I first made these in 2012. It really feels like yesterday.

Though I’m really more of a Smithwick’s drinker than a Guinness girl, you can’t visit Dublin without trying the iconic beverage. My dad was the sturdy one in our group, ordering his drink on our first night there in 2011. I remember less of the drink and more of the meal, which was hearty and delicious and filling.


Guinness

Irish flags

Irish food


Burger and fries — Irish style. What I wouldn’t give to jump into that frame . . .

Ahem. Anyway. Though I do partake in the occasional beverage, I have to confess to enjoying booze more in desserts than glasses. If you like the rich taste of chocolate and the bold, unmistakable tang of Guinness, this is certainly a treat for you.

Just have some milk handy . . .

Or maybe an extra Guinness. Totally your call.


Cupcake trio


Dark Chocolate Guinness Cupcakes
with Bailey’s buttercream

Recipe adapted from Global Table Adventure

Ingredients:
1 1/2 sticks butter
3/4 cup unsweetened cocoa
1 cup Guinness Extra Stout
1 tbsp 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


Directions:

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.


Lucky Link-up copy

Come back Monday to share your favorite Irish-themed posts in the Lucky link-up I’ll be hosting with the lovely Maureen of She Is Moments! Whether new or old, share posts that could highlight favorite Irish books or authors; recipes for favorite Irish dishes; travel posts from past Irish adventures . . . or something entirely new. The link-up will go live in the wee hours of St. Patrick’s Day here and at SIM. We hope you’ll join us!



15 thoughts on “Guinness cupcakes revisited — or, enjoying a rich and boozy cupcake”

  1. The wonderful thing about boozy cupcakes is…that they are socially acceptable at any hour of the day!!! Once I had a Guinness Cake with Bailey’s Frosting! Have you ever tried this combination!? It is delicious.

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    • Absolutely true — boozy desserts day or night! Yep, the Guinness cake with Bailey’s is exactly what we have here, and I can personally attest to its awesomeness. You could always do a whipped vanilla frosting if Bailey’s isn’t your thing, but the Irish cream really makes them!

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    • Happy to assist . . . and I’m sure your coworkers will be thrilled! I didn’t take too many of these home from the office potluck years back. 🙂

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    • I think they’d be fantastic with coffee stout, Kathy! Coffee and chocolate . . . truly a winning combination. You must make them and report back. That’s a (friendly) order. 🙂

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  6. Oooooooooooooooooooooooo man I want one of these! I don’t think I’m strong enough to make a batch and not eat them but they look amazing.

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  11. Pingback: Cake Of The Week: Spreading The Guinness Love | melaniejomoore

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