Boozy Guinness Cupcakes Recipe

Introduction

These Boozy Guinness Cupcakes combine rich chocolate with the deep flavor of Guinness stout and a hint of Irish cream. Moist and decadent, they are perfect for celebrations or a special treat for any chocolate lover.

Ingredients

• 1 cup Guinness Draught
• 1 cup unsalted butter, softened
• ¾ cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 ½ teaspoon baking powder
• ¾ teaspoon salt
• 2 eggs
• 2/3 cup sour cream
• 4 ounces unsweetened baking chocolate
• 4 ounces semi-sweet baking chocolate
• 2 tablespoons butter
• 2/3 cup heavy cream
• 1 tablespoon Kahlua
• 8 ounces cream cheese, softened
• ½ cup unsalted butter, softened
• ¼ cup Bailey’s Irish Cream
• 4 cups powdered sugar

Instructions

1. Step 1: Preheat the oven to 350 degrees F and line two muffin tins with cupcake papers. Spray the tops of pans and papers lightly with kitchen spray and set aside.
2. Step 2: In a large microwave-safe bowl, heat the Guinness and 1 cup of butter until hot and the butter is melted. Remove from microwave and whisk in the cocoa powder.
3. Step 3: Sift the flour, sugar, baking powder, and salt into a separate bowl. Stir these dry ingredients into the cocoa mixture until combined.
4. Step 4: In a small bowl, beat the eggs with sour cream. Add this mixture to the large bowl and mix with a wooden spoon until just combined.
5. Step 5: Using an ice cream scoop, evenly divide the batter among the 24 cupcake liners.
6. Step 6: Bake for 17-20 minutes, or until the cupcakes have risen and a toothpick inserted in the center comes out clean. Transfer to wire racks to cool completely.
7. Step 7: For the filling, combine the unsweetened and semi-sweet baking chocolates, 2 tablespoons butter, heavy cream, and Kahlua in a microwave-safe bowl. Heat until the chocolate melts, stirring occasionally. Whip and set aside to cool until thick but still spreadable, like soft peanut butter.
8. Step 8: To make the frosting, beat the softened cream cheese in a stand mixer until creamy. Add ½ cup softened butter and beat until combined and smooth, scraping the bowl as needed.
9. Step 9: Gradually add powdered sugar and Bailey’s Irish Cream alternately, mixing slowly and scraping down the bowl until fully incorporated.
10. Step 10: Core out the center of each cupcake about ¾ of the way down using an apple corer. Fill each hole evenly with the chocolate ganache using a piping tube with a round tip.
11. Step 11: Pipe the frosting on top of each cupcake with a star tip, decorating all cupcakes evenly.
12. Step 12: Store the cupcakes in an airtight container until ready to serve.

Tips & Variations

• Use a good quality stout for richer flavor, and make sure the ganache is cooled but still soft before filling the cupcakes.
• Substitute Bailey’s Irish Cream with another Irish cream liqueur or vanilla extract for a non-alcoholic version.
• For extra texture, sprinkle chopped toasted nuts on top of the frosting just before serving.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best flavor and texture. Reheat gently if preferred, but avoid microwaving for long to prevent the frosting from melting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular beer instead of Guinness?

Guinness adds a distinctive richness and depth, but you can use another dark stout or porter if necessary. Avoid light beers as they won’t provide the same flavor.

Can these cupcakes be made ahead of time?

Yes, you can bake the cupcakes a day in advance and store them covered in the refrigerator. Fill and frost them just before serving to keep them fresh.

Boozy Guinness Cupcakes Recipe

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★★★★★

4.7 from 110 reviews

These Boozy Guinness Cupcakes are a rich and decadent treat that combines the deep, malty flavors of Guinness beer with smooth chocolate ganache and a creamy Baileys Irish Cream frosting. Perfect for celebrations or any time you want a boozy, indulgent dessert, these cupcakes feature a moist chocolate base filled with a luscious Kahlua-infused ganache and topped with a light, creamy frosting.

• Author: Lila
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: 24 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: Irish-American

Ingredients

Scale 1x2x3x

Cupcakes

• 1 cup Guinness Draught
• 1 cup unsalted butter, softened
• ¾ cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 ½ teaspoons baking powder
• ¾ teaspoon salt
• 2 eggs
• 2/3 cup sour cream

Chocolate Ganache Filling

• 4 ounces unsweetened baking chocolate
• 4 ounces semi-sweet baking chocolate
• 2 tablespoons butter
• 2/3 cup heavy cream
• 1 tablespoon Kahlua

Baileys Frosting

• 8 ounces cream cheese, softened
• ½ cup unsalted butter, softened
• ¼ cup Baileys Irish Cream
• 4 cups powdered sugar

Instructions

1. Preheat and prepare pans: Preheat oven to 350°F (175°C). Line two muffin tins with cupcake liners (24 total) and spray the tops of pans and liners lightly with kitchen spray. Set aside.
2. Make batter base: In a large microwave-safe bowl, heat the Guinness beer and 1 cup softened butter until hot and the butter has melted. Remove from microwave and whisk in the unsweetened cocoa powder until smooth.
3. Combine dry ingredients: Sift together flour, sugar, baking powder, and salt in a separate bowl. Gradually stir dry ingredients into the Guinness mixture until combined.
4. Add eggs and sour cream: In a small bowl, beat the eggs with sour cream. Stir this into the batter mixture using a wooden spoon until completely incorporated.
5. Fill cupcake cups: Using an ice cream scoop, evenly divide the batter among the 24 cupcake liners.
6. Bake: Bake for 17-20 minutes, or until cupcakes have risen fully and a toothpick inserted into the center comes out clean.
7. Cool: Transfer cupcakes onto wire racks and let them cool completely before frosting.
8. Prepare chocolate ganache filling: In a microwave-safe bowl, combine unsweetened and semi-sweet baking chocolates, 2 tbsp butter, heavy cream, and Kahlua. Heat in short bursts, stirring frequently, until chocolate is melted and smooth. Whip the mixture lightly and allow it to cool until thick but still spreadable, about the consistency of soft peanut butter.
9. Make Baileys frosting: Beat the softened cream cheese in a stand mixer with a paddle attachment until smooth and creamy. Add ½ cup softened butter and beat again until combined. Gradually add powdered sugar alternating with Baileys Irish Cream, mixing slowly and scraping down the bowl to ensure even mixing.
10. Core cupcakes: Use an apple corer to remove the center of each cupcake about ¾ of the way through, making a hole for the ganache filling.
11. Fill cupcakes: Transfer the cooled ganache to a piping bag fitted with a round tip and pipe the ganache evenly into each cupcake’s hole.
12. Frost cupcakes: Fill a large pastry bag fitted with a star tip with the Baileys frosting and pipe decorative swirls on top of each cupcake.
13. Store: Keep the cupcakes in an airtight container to maintain freshness.

Notes

• Ensure cupcakes are completely cooled before coring and filling to prevent the ganache from melting or leaking.
• The ganache consistency is key: it should be thick enough to hold shape but soft enough to pipe easily.
• These cupcakes contain alcohol; they are best enjoyed by adults.
• You can substitute Kahlua and Baileys with other coffee or Irish cream liqueurs if preferred.
• Store cupcakes in an airtight container in the refrigerator for up to 3 days for best flavor and texture.

Keywords: Guinness cupcakes, boozy cupcake recipe, chocolate cupcakes, Kahlua ganache, Baileys frosting, Irish dessert, adult cupcakes