These Guinness Cupcakes with Bailey’s Buttercream Frosting are a delicious treat to add to your festivities.
St. Patrick’s Day is just around the corner and one of my Irish family’s favorite holidays!
We always love to make Homemade Shamrock Shakes and our traditional corned beef and potatoes dinner along with some other treats.
Gather these ingredients to make your Chocolate Guinness Cupcakes.
Then scroll down for full Guinness Cupcakes with Baileys Buttercream Frosting Recipe Measurements and instructions on creating this recipe – including a full recipe card that you can print for free that helps you shop and create easily in your kitchen!
Chocolate Guinness Cupcakes Ingredients
Cupcakes:
- Cocoa Powder
- Sugar
- Flour
- Baking Soda
- Salt
- Guinness
- Butter
- Vanilla
- Eggs
- Sour Cream
Frosting:
- Butter
- Powdered Sugar
- Bailey’s Irish Cream
How to Make Chocolate Guinness Cupcakes
Preheat oven to 350.
Whisk together cocoa, sugar, flour, baking soda and salt.
In another bowl, combine the Guinness, melted butter and vanilla.
Beat in eggs and sour cream until combined and smooth.
Slowly add dry ingredients into the wet mixture.
Line muffin pan with paper liners.
Fill each about 3/4 full.
Bake for 20-25 minutes until toothpick inserted in middle comes out clean.
Allow to cool in pan for 5 minutes before transferring to cooling rack.
Cream butter until fluffy.
Slowly add powdered sugar.
Add Bailey’s until right consistency is achieved.
Transfer to piping bag and frost cupcakes.
Dust with a little cocoa powder if desired.
Guinness Cupcakes with Bailey’s Buttercream Frosting
Ingredients
- Cupcakes:
- 1/3 cup Cocoa Powder
- 1 cup Sugar
- 1 cup Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 6 oz Guinness
- 1/4 cup melted Butter
- 1/2 tbsp Vanilla
- 1 Eggs
- 1/4 cup Sour Cream
- Frosting:
- 1/4 cup Butter
- 2 cup Powdered Sugar
- 2 tbsp Bailey’s Irish Cream
Instructions
- Preheat oven to 350.
- Whisk together cocoa, sugar, flour, baking soda and salt.
- In another bowl, combine the Guinness, melted butter and vanilla.
- Beat in eggs and sour cream until combined and smooth.
- Slowly add dry ingredients into the wet mixture.
- Line muffin pan with paper liners.
- Fill each about 3/4 full.
- Bake for 20-25 minutes until toothpick inserted in middle comes out clean.
- Allow to cool in pan for 5 minutes before transferring to cooling rack.
- Cream butter until fluffy.
- Slowly add powdered sugar.
- Add Bailey’s until right consistency is achieved.
- Transfer to piping bag and frost cupcakes.
- Dust with a little cocoa powder if desired.
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