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Guinness Chocolate Cupcakes with Baileys Buttercream Frosting in green liners topped with sanding sugar on white and gray plates

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


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!


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


Make the Cupcakes

  1. 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.
  2. 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.
  3. In a large bowl, whisk together flour, espresso powder, baking powder, baking soda, and sea salt together. Set aside.
  4. Using an electric mixer, cream together eggs, oil, vanilla extract, and sugars in a large bowl until light and fluffy, about 3 minutes.
  5. Whisk in sour cream and heavy whipping cream until smooth.
  6. Add dry mixture into wet mixture and whisk until just combined.
  7. Pour in chocolate Guinness mixture. Whisk until just combined. Do not overmix!
  8. 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

  1. In a standing mixer, whisk butter until light and creamy, 3 to 5 minutes.
  2. 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!
  3. Frost cooled cupcakes by piping or with an offset icing spatula. Top with sprinkles and sanding sugar as desired!
  • Prep Time: 20 minutes
  • Cooling Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: Irish