Will the Guinness Chocolate Cupcakes make me drunk?

Nope! The Guinness Extra Stout is simmered on the stove and then baked into the cupcakes, working as an infusion. It's totally cooked off, leaving behind deliciously deep, rich flavor without any alcohol effects.

Will the Bailey's Buttercream Frosting make me drunk?

Again, nope! However, unlike the cupcakes themselves, the alcohol content in the frosting is not cooked off. Having said that, you'd have to eat an obscene amount of the buttercream to feel any kind of alcohol effect. At that point you'd probably not feel well from the amount of sugar you've consumed rather than the Baileys 😂.

Can I make the cupcakes ahead of time?

See my freezing and storage notes below 👍🏻.

Guinness Chocolate Cupcakes with Bailey's Buttercream Frosting

Name: Guinness Chocolate Cupcakes with Baileys Buttercream Frosting
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Cuisine: Irish
Ingredients: 1 1/2 cups all purpose, unbleached flour, sifted; 2 teaspoons espresso powder; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 3/4 teaspoon sea salt; 3/4 cup cocoa powder; 1/4 cup vegetable or canola oil; 1/4 cup unsalted butter; 2 large eggs, beaten; 1/2 cup granulated sugar; 1/2 cup golden brown or dark brown sugar, packed; 2 teaspoons vanilla extract; 1/4 cup sour cream; 1/4 cup heavy whipping cream; 1 cup Guinness Extra Stout; 2 cups unsalted butter, softened to room temperature; 6 cups powdered sugar; 2 teaspoons vanilla paste or vanilla extract; 1/4 teaspoon sea salt; 1/2 cup Baileys Irish Cream

Guinness Chocolate Cupcakes with Baileys Buttercream Frosting

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5 from 1 review

Author: Aberdeen
Total Time: 1 hour
Yield: 16 to 18 cupcakes 1x

Description

The ultimate boozy Irish inspired pairing! Enjoy the deep flavor of Guinness Extra Stout in a classic chocolate cupcake topped with Baileys infused buttercream frosting. The perfect dessert for St. Patrick's Day!

Ingredients

Units Scale

For the Cupcakes

1 1/2 cups all purpose, unbleached flour, sifted
2 teaspoons espresso powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon sea salt
3/4 cup cocoa powder
1/4 cup vegetable or canola oil
1/4 cup unsalted butter
2 large eggs, beaten
1/2 cup granulated sugar
1/2 cup golden brown or dark brown sugar, packed
2 teaspoons vanilla extract
1/4 cup sour cream
1/4 cup heavy whipping cream
1 cup Guinness Extra Stout

For the Frosting

2 cups unsalted butter, softened to room temperature
6 cups powdered sugar
2 teaspoons vanilla paste or vanilla extract
1/4 teaspoon sea salt
1/2 cup Baileys Irish Cream

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Instructions

Make the Cupcakes

Preheat oven to 350˚F. Line two standard 12 cup cupcake pans with cupcake liners (I used 2 cupcake liners per cup). Set aside. This batter makes about 16 to 18 cupcakes.
In a small saucepan, melt butter over medium heat. Whisk in Guinness and cook for 5 minutes, stirring occasionally. Remove from heat and whisk in cocoa powder until smooth. Let cool to room temperature.
In a large bowl, whisk together flour, espresso powder, baking powder, baking soda, and sea salt together. Set aside.
Using an electric mixer, cream together eggs, oil, vanilla extract, and sugars in a large bowl until light and fluffy, about 3 minutes.
Whisk in sour cream and heavy whipping cream until smooth.
Add dry mixture into wet mixture and whisk until just combined.
Pour in chocolate Guinness mixture. Whisk until just combined. Do not overmix!
Fill baking cups about 2/3 of the way full. Bake for 18-20 minutes, until a toothpick inserted into the center of a cup comes out clean. Let cool on a wire rack completely before frosting.

Make the Frosting

In a standing mixer, whisk butter until light and creamy, 3 to 5 minutes.
Sift in the powdered sugar. Add vanilla paste, and Baileys Irish Cream. Whisk until light and smooth, about 1 to 2 minutes. Be careful not to over whip!
Frost cooled cupcakes by piping or with an offset icing spatula. Top with sprinkles and sanding sugar as desired!