Guinness and Bailey’s Irish Cupcakes–The BEST cupcake around!

     I don’t know about you, but I love St. Patty’s day food! Not just the corned beef and cabbage, but because of these to-die-for cupcakes!  I can’t take credit for this one. A former coworker would bring them in to the news station each year on St. Patrick’s Day. I continued the tradition once I moved to  Illinois. They were a huge hit last year…just ask my coworkers! It’s a rich chocolate and Guinness cupcake with a Bailey’s Irish Cream ganache and Irish Cream frosting. It’s a little labor intensive (not for the beginner baker), but it’s worth it in the end.
Let me know if you try it out and what you think!

Guinness and Baileys Irish cupcakes


Serving: 24 cupcakes

1 cup stout (Guinness)

16 tbsp. unsalted butter

¾ cup unsweetened cocoa powder

2 cups all-purpose flour

2 cups sugar

1½ tsp. baking soda

¾ tsp. salt

2 large eggs

2/3 cup sour cream


For the Baileys ganache filling:

8 oz. bittersweet chocolate, finely chopped

2/3 cup heavy cream

2 tbsp. butter, at room temperature

2 tsp. Baileys Irish cream


For the Baileys butter cream frosting:

8 tbsp. unsalted butter, at room temperature

3-4 cups confectioners’ sugar, sifted

4-8 tbsp. Bailey’s Irish cream


To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners. Combine the stout and butter in a medium saucepan over medium heat. Add the cocoa powder and whisk until smooth. Remove from the heat and allow to cool slightly.

In a large mixing bowl, combine the flour, sugar, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend.

Add the stout-butter mixture and beat just to combine.  Mix in the dry ingredients on low speed just until incorporated. Divide the batter evenly between the cupcake liners, filling them about 2/3 to ¾ full.

Bake until a toothpick inserted in the center comes out clean, about 17 minutes.  Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

To make the ganache filling, place the chocolate in a heatproof bowl.  Heat the cream in a small saucepan until simmering, then pour it over the chocolate.  Let sit for one minute and then whisk until smooth.  If the chocolate is not completely melted, place the bowl over a double boiler or give it a very short burst in the microwave (15-20 seconds).  Add the butter and Baileys and stir until combined.

Set aside to let the ganache cool until it is thick enough to be piped.  (You can use the refrigerator to speed the cooling process, but be sure to stir every 10 minutes or so to ensure even cooling.)

Meanwhile, cut out a portion from the center of the cupcake using the cone method (a small paring knife works best for this). Once the ganache has reached the correct consistency, transfer it to a piping bag fitted with a wide tip and pipe it into the cupcakes.

To make the frosting, place the butter in the bowl of a stand mixer fitted with the paddle attachment.  Beat on medium-high speed until light and fluffy, about 2-3 minutes.  Gradually add the powdered sugar until it is all incorporated.  Mix in the Baileys until smooth.

Add more if necessary until the frosting has reached a good consistency for piping or spreading.  Frost the cupcakes as desired. Bon appetite!

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  1. I made these tonight for a St. Patty’s Day dinner party tomorrow… they are AMAZING! I left out the ganache filling because I was short on time – that made them simple, faster and still DELISH!

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