Chocolate Guinness® Cupcakes with Irish Cream Frosting


  • 1 ¼ cups butter
  • ¾ cup unsweetened cocoa powder
  • 1 cup Irish stout beer (such as Guinness® Extra Stout), room temperature
  • 1 tablespoon vanilla extract
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 ⅔ cups white sugar
  • 2eggs
  • 1 ½ cups butter, softened
  • 3 ½ cups confectioners’ sugar
  • ¼ cup Irish cream liqueur (such as Bailey’s®)
  • Directions

  • Step 1

    Preheat the oven to 350 degrees F (175 degrees C). Grease 3 mini-muffin tins or line cups with paper liners; this recipe makes about 66 mini cupcakes.


  • Step 2

    Melt 1 1/4 cups butter in a saucepan over low heat, add cocoa powder, and whisk until smooth. Stir in beer and vanilla extract. Remove from heat and allow to cool.

  • Step 3

    Combine flour, baking soda, baking powder, and salt and sift into in a large bowl. Mix in sugar. Add beer mixture and stir until thoroughly combined. Add eggs, stirring until well incorporated. Spoon batter into the prepared mini-muffin cups, filling each 3/4 full.

  • Step 4

    Bake in the preheated oven until tops spring back when lightly pressed, 10 to 11 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.

  • Step 5

    Beat 1 1/2 cups butter and confectioners’ sugar in a bowl using an electric mixer. Add Irish cream liqueur, 1 tablespoon at a time, and beat until light, fluffy, and white in color, about 10 minutes. Top cooled cupcakes with frosting.

  • Cook's Note:

    Add up to a 1/3 cup more Guinness(R) for a fuller flavor. For the frosting you can also add up to a 1/2 cup total of Baileys(R) without destroying the structure, just be sure to incorporate the liqueur 1 tablespoon at a time.

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