Chocolate Guinness Cupcakes with Bailey’s Irish Cream Buttercream Frosting | Recipe

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No stranger to birthday parties, with four kids aged 12 and under, Erica offers some tips, tricks and how-tos for hosting budget-friendly bashes. She'll even show you her cakes and share her cake pop (mis)adventures.
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When I decided two weeks before my husband’s 39th birthday that it would be a ‘fun idea’ to throw him a surprise beer-tasting party, pulling together a menu was half the battle. I ran out of time to make a cake so I made a cupcake duo instead.

These chocolate Guinness cupcakes were the dark half of the duo (the other half being the lighter Corona cupcakes). The rich, chocolatey and a deep stout flavour topped with Bailey’s-infused frosting were the perfect finish.

Chocolate Guinness Cupcakes with Bailey’s Irish Cream Buttercream Frosting 

Yields 24 standard cupcakes


For the Guinness Cupcakes

3/4 cup unsweetened cocoa
2 cups granulated sugar
2 cups all-purpose flour
1 tsp baking soda
Pinch fine salt
1 bottle (12 oz) Guinness beer
1/2 cup unsalted butter, melted
1 Tbsp vanilla extract
3 large eggs, at room temperature
3/4 cup sour cream

For the Bailey’s Irish Cream Buttercream Frosting

1 cup unsalted butter, softened
3-4 tablespoons Irish cream liqueur (such as Baileys®)
2 tsp vanilla extract
4 cups icing sugar, or more as needed


For the Guinness Cupcakes

  1. Preheat oven to 350ºF and line muffin tin with cupcake liners.
  2. In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda and salt.
  3. In a medium-sized mixing bowl, combine the Guinness, melted butter and vanilla. Beat in eggs, one at a time, mixing well after each addition. Mix in sour cream until thoroughly combined and smooth.
  4. Gradually mix the dry ingredients into the wet mixture.
  5. Fill the cupcake liners no more than three-quarters full, using an ice-cream scoop, and bake for about 12 minutes, then rotate the pans and bake for another 12-13 minutes until risen, nicely rounded or until toothpick comes out clean.
  6. When cupcakes are done, poke holes in the tops of the cupcakes with toothpick and brush some beer on each while warm.
  7. Let cupcakes cool 10 minutes on rack. Turn out onto rack and let cool completely.
  8. Frost with Bailey’s Irish Cream butter cream.

For the Bailey’s Irish Cream Buttercream

  1. Whip butter in a bowl with an electric mixer until fluffy, 2 to 3 minutes.
  2. Beat in the Irish cream liqueur and vanilla extract. Set mixer to low speed and slowly beat in icing sugar, one cup at a time, until frosting is smooth and spreadable. Adjust thickness of frosting with more confectioners’ sugar if needed.
  3. Fill piping/pastry bag, fitted with a large star tip (I prefer the Wilton 1M tip) and pipe swirls onto cooled cupcakes.
Chocolate Guinness Cupcakes and Corona Cupcakes | recipe at
Beer cupcakes for the ultimate beer-tasting party


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About @ericablogs

Erica kicked off her party-planning adventures when her eldest turned one and even had a home cake business for a short time. Now, four kiddos later, she shares the cakes she has made over the past 12 years as well as ideas and tutorials for hosting budget-friendly birthday parties. And if you're looking for the ins and outs of how to make (or break) cake pops, you've come to the right place!

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