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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.

Ingredients

Scale

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

Find it online: https://platedandproud.com/boozy-guinness-cupcakes-recipe/