Posts tagged ‘dessert’

March 17, 2011

Guinness cupcakes with Baileys frosting

Although I do not typically go our of my way to celebrate St. Patrick’s day, I do love any excuse to cook or bake with beer….  So this year I made Guinness cupcakes with Baileys frosting to celebrate in my own beer-inspired way.

These cupcakes are amazing, everyone who has tried them has simply raved. They are not overly sweet by any means, the Guinness really mellows out the cocoa and chocolate vibe of the cake, and the frosting is just boozey enough to cut out the typical overly sweet factor of frosting. These just might be the ideal “I don’t like sweets” cupcakes!

Guinness Cupcakes:

  • 1 can Guinness stout (14.9 ounces)
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1.5 tablespoons vanilla extract
  • 3 large eggs
  • 3/4 cup sour cream
  • 3/4 cup unsweetened cocoa powder, I use Hersheys
  • 2 cups sugar
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda


1) Preheat oven to 350 degrees.
2) In a large mixing bowl mix Guinness, milk, vegetable oil and vanilla together. Beat in eggs one at a time, and mix in sour cream last.
3) In another bowl mix cocoa powder, sugar, flour and baking soda.
4) Gradually mix dry ingredients into wet ingredients.. your batter should have a bit more liquid than traditional cupcake or cake batter.
5) Pour into cupcake pans, filling to a little more than 2/3 full. You can fill them a little higher if you want taller, rounder cupcakes. I used both regular size cupcake pans and mini pans for bite size cupcakes (great portion control!).
6) Bake for at least 30 minutes, cupcakes are done when a toothpick is inserted and comes out clean. Mine needed about 35 minutes (less for mini cupcakes). Let cupcakes cook completely before frosting them or you’ll have a gooey frosting disaster on your hands.

Baileys Frosting:

  • 1  cup butter (room temp)
  • 1/2 cup shortening
  • 1 teaspoon vanilla extract
  • 1 1/2 pounds confectioners sugar
  • 4-6 tablespoons COLD Baileys Irish Cream (to taste)


1) Cream butter and shortening at a low speed until well mixed.
2) Add vanilla, mix well.
3) Slowly incorporate sugar while mixing at a medium-low speed.
4) Add tablespoons of Baileys slowly, one at a time. I keep the Baileys in the freezer to make sure it is extra cold when I add it to the mixture. Add to taste, I typically add about 6 tablespoons but you could add more or less.

Once the cupcakes have cooled completely add the frosting. If you are really into the St. Patrick’s green theme you can dye the frosting green with food color, but that is a bit much for me.