Guinness Cupcakes With Bailey's Frosting
A rich, chocolatey, Guinness cupcake soaked in Guinness and topped with the best ever Bailey's Frosting.
Ingredients
- 100 g Water 100 ml or 2/5ths cup
- 118 g Guinness + more for soaking the cupcakes 1/2 cup
- 1 teaspoon Instant espresso powder NOT ground coffee.
- 67 g Cocoa powder 3/4 cup + 1 Tbs
- 125 g Granulated sugar 1/2 cup + 6 Tbs
- 125 g Brown sugar 1/2 cup + 2 tsp
- 118 g Vegetable or canola oil 1/2 cup
- 2 Large Eggs
- 2 teaspoons Vanilla extract
- 133 g Cake flour 1 cup + 2 Tbs + 1 tsp
- 1 1/2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
Bailey's Frosting
- 225 g Unsalted butter Softened, 2 sticks
- 360 g Powdered sugar 3 cups
- 3 Tablespoon Bailey's Irish cream Room temperature
- 1 1/2 teaspoons Vanilla extract
- 1 teaspoon Espresso powder
Instructions
- Preheat the oven to 350 F. Line 2 muffin tins with 16 cupcake liners in total.
- In a microwave-safe bowl, microwave the Guinness and water together for about 45 seconds - 1 minute until it is hot enough to dissolve the espresso powder.
- Once your Guinness and water mixture is hot enough, add your espresso powder and cocoa powder. Mix with a fork or whisk until the cocoa powder and espresso powder have dissolved and you're left with a brownie batter- like mixture. Set aside to cool.
- In your large mixing bowl, beat together the brown sugar, granulated sugar, and oil together for about 1-2 minutes until fully combined.
- In a separate small bowl, add the eggs and vanilla. Use a fork to lightly beat the mixture until both egg yolks are broken up.
- Add the eggs and vanilla into your butter and sugar mixture in two parts, beating each one thoroughly until fully incorporated.
- In a separate medium bowl, add your cake flour, baking soda, baking powder, and salt. Mix until just combined.
- Add your flour mixture to the large mixing bowl and beat on low-medium speed. When the flour starts to mix in, slowly stream in the chocolate and Guinness mixture. Mix until just combined. Your batter will be pretty runny.
- Use a 1/4 measuring cup to scoop your batter into each cupcake liner, filling them about 2/3rds of the way full.
- Bake at 350 F for 15-22 minutes until the top springs back when gently poked or until a toothpick comes out clean.
- Once the cupcakes have cooled, use a fork to poke holes in each cupcake. Pierce each cupcake three times. Then, pour 1/4 teaspoon of Guinness on top of each cupcake. (Skip this step if you don't enjoy the taste of Guinness)
For the Bailey's Frosting
- Use the paddle attachment to beat softened butter for 3-5 minutes until pale and fluffy and there are no lumps of butter.
- Add powdered sugar, espresso powder, vanilla, and Bailey's to the mixing bowl. Start at a slow speed until the powdered sugar starts to combine. Then, beat on high speed for 3-5 minutes until all ingredients are combined and the frosting looks light and airy.
- If your frosting is too thick, add milk or Bailey's 1/2 Tablespoon at a time until desired consistency. If your frosting is too runny, add powdered sugar 1 Tablespoon at a time.
- Scrape down your bowl with a rubber spatula and beat one last time for about 10 seconds to make sure everything is well mixed.