Guinness Cupcakes With Bailey's Frosting

"The ultimate St. Patrick's Day dessert. Prep time includes time for cooling in step 2. Adapted from a recipe at http://tinyurl.com/ao6avy"
 
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photo by Billy Green photo by Billy Green
photo by Billy Green
photo by Billy Green photo by Billy Green
photo by aimbrulee photo by aimbrulee
photo by MagsV photo by MagsV
photo by Erin P. photo by Erin P.
Ready In:
1hr 5mins
Ingredients:
16
Yields:
24-30 cupcakes
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ingredients

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directions

  • Preheat oven to 350°F Grease 24-30 cupcake cups, or fill with paper liners.
  • In a saucepan, heat the butter, Guinness, cocoa and brown sugar, whisking often, until the butter is melted and the mixture is smooth. Remove from heat and allow to cool to room temperature.
  • Into the work bowl of a stand mixer (or into a large mixing bowl), sift together salt, flour, white sugar and baking soda. Add the cooled Guinness mixture and beat on medium for 1 minute. Add eggs and sour cream and beat on medium for 2 minutes or until smooth.
  • Divide the batter evenly amongst the cupcake cups. Bake in preheated oven 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean. Cool in pan 20 minutes, then remove and transfer to a cooling rack until completely cooled.
  • Meanwhile, in (cleaned) work bowl of stand mixer, cream butter until very light and fluffy. Add salt, and slowly add confectioners sugar. Do not run the mixer above low, or the sugar will spray all over your kitchen. Add a couple of spoonsful at a time until it has all been absorbed into the butter. Add Bailey's and milk until spreadable consistency is achieved.
  • Frost cupcakes with Bailey's frosting. Sprinkle with green jimmies.

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Reviews

  1. cooking_neko83
    A very festive recipe that is also tasty to have any time of the year. The recipe was very easy to follow and produced moist cupcakes. When making the frosting: please, please sift the powdered sugar when adding it to the butter! That way you won't get lumps like I did. I also didn't use as much of the sugar as called for. Excellent recipe!
     
  2. Zoesmama
    Why oh why can I only give 5 stars?? I knew the Guinness would add something special to the cake. It's such a rich beer, it kept the cakes moist and delicious with the perfect texture. I was a wee bit heavy handed with the Bailey's :) and the frosting was absolutely awesome. I got rave reviews on these and I absolutely can't wait to make them again. These are right up there with my favorite cupcake, red velvet. Thanks so much for posting this!
     
  3. Cndthn4
    I made these last night in preparation for the festivities today. They are fantabulous! I even substituted Splenda, Veg Spread (Country Crock Lite) and Egg Beaters to save some calories and you wouldn't know the difference. None of the guys even knew. Hubby says it's a keeper for sure!
     
  4. James D.
    I made these for an office pot luck lunch on St. Patricks Day, they turned out great. While making the frosting I ramped up the amount of Baileys and then thickened it so it would be nice and boozy. The Guiness flavor doesn't really come out much but since Guiness has some decent chocolatey notes it all comes with the cocoa flavor of the cake. Good instructions, easy to follow, this is the first time in my life I have tried baking and they came out really well. I recommend drinking Guiness while making the cakes and then drinking Baileys while making the frosting, so be sure to have some extra.
     
  5. Cinnamon Turtle
    These are very good cupcakes - moist and intensely chocolatey. I substituted Splenda granular for the white sugar and they still turned out great. The Guinness gives them a depth of flavor that is sometimes missing when using cocoa instead of chocolate. The icing was good, but subtle. Since I love Irish cream, I skipped the milk and used all Bailey's to increase the flavor a little.
     
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Tweaks

  1. Cinnamon Turtle
    These are very good cupcakes - moist and intensely chocolatey. I substituted Splenda granular for the white sugar and they still turned out great. The Guinness gives them a depth of flavor that is sometimes missing when using cocoa instead of chocolate. The icing was good, but subtle. Since I love Irish cream, I skipped the milk and used all Bailey's to increase the flavor a little.
     
  2. Trischa
    Absolutely Fabulous!I added more Bailey's to my icing instead of milk and at the advice of other reviewers cut down the sugar,all in all a wonderful treat! Will be making these again for sure :o)
     

RECIPE SUBMITTED BY

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
 
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