Chocolate Guinness Cupcakes With Baileys Frosting
Equipment
- 1 standard 12-cup muffin tin
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 Small saucepan
- 1 Electric mixer hand or stand
- 1 Whisk
- 1 Rubber spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 wire cooling rack
- 1 piping bag with star tip or 1 offset spatula
Ingredients
- 240 milliliter Guinness stout beer
- 115 gram unsalted butter cubed
- 50 gram unsweetened cocoa powder
- 200 gram granulated sugar
- 120 milliliter sour cream room temperature
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 140 gram all-purpose flour
- 1 teaspoon baking soda
- 0.25 teaspoon fine salt
- 170 gram unsalted butter for frosting; room temperature
- 300 gram powdered sugar for frosting; sifted
- 45 milliliter Baileys Irish Cream for frosting
- 1 teaspoon vanilla extract for frosting
- 15 milliliter heavy cream or milk for frosting; plus more as needed
- 1 pinch fine salt for frosting
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a small saucepan, gently heat the Guinness and cubed butter over medium-low heat until the butter melts, then remove from heat.
- Whisk the cocoa powder and granulated sugar into the warm Guinness mixture until smooth and let cool slightly.
- In a medium bowl, whisk together the sour cream, egg, and vanilla extract until well combined.
- Slowly whisk the slightly cooled Guinness mixture into the sour cream mixture until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gently fold the dry ingredients into the wet mixture just until no dry streaks of flour remain.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely, about 40 minutes.
- While the cupcakes cool, beat the room-temperature butter for the frosting with an electric mixer on medium speed until light and creamy, about 2–3 minutes.
- Gradually add the sifted powdered sugar, mixing on low until incorporated, then increase speed to medium.
- Add the Baileys, vanilla extract, heavy cream or milk, and a pinch of salt, and beat until fluffy, 2–3 minutes, adding a little more cream or powdered sugar as needed to reach piping consistency.
- Once the cupcakes are completely cool, transfer the frosting to a piping bag fitted with a star tip or prepare an offset spatula.
- Pipe or spread the Baileys frosting generously on top of each cupcake and serve immediately or store chilled until ready to serve.
Notes
For best results, make sure all refrigerated ingredients (butter, sour cream, egg) are at room temperature to help the batter and frosting mix smoothly and prevent curdling; avoid overmixing once you add the dry ingredients so the cupcakes stay tender, and ensure the Guinness mixture is only warm, not hot, before combining with the egg mixture to avoid scrambling. If your frosting seems too soft to hold a swirl, chill it for 10–15 minutes, then re-whip briefly, and if serving to children or anyone avoiding alcohol, note that the alcohol in the cupcakes largely bakes off but the Baileys in the frosting does not, so you can substitute milk and extra vanilla for a kid-friendly version.
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