Go Back
guinness cupcakes with baileys frosting

Guinness Cupcakes With Bailey's Frosting

A rich, chocolatey, Guinness cupcake soaked in Guinness and topped with the best ever Bailey's Frosting.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 17 minutes
Servings: 16
Ingredients Method

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

Method
 

  1. Preheat the oven to 350 F. Line 2 muffin tins with 16 cupcake liners in total.
  2. 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.
  3. 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.
  4. In your large mixing bowl, beat together the brown sugar, granulated sugar, and oil together for about 1-2 minutes until fully combined.
  5. 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.
  6. Add the eggs and vanilla into your butter and sugar mixture in two parts, beating each one thoroughly until fully incorporated.
  7. In a separate medium bowl, add your cake flour, baking soda, baking powder, and salt. Mix until just combined.
  8. 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.
  9. Use a 1/4 measuring cup to scoop your batter into each cupcake liner, filling them about 2/3rds of the way full.
  10. Bake at 350 F for 15-22 minutes until the top springs back when gently poked or until a toothpick comes out clean.
  11. 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
  1. Use the paddle attachment to beat softened butter for 3-5 minutes until pale and fluffy and there are no lumps of butter.
  2. 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.
  3. 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.
  4. Scrape down your bowl with a rubber spatula and beat one last time for about 10 seconds to make sure everything is well mixed.