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Decadent Guinness Chocolate Stout Cupcakes with Easy Baileys Frosting

Guinness chocolate stout cupcakes - featured image
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Rich and moist chocolate cupcakes infused with Guinness stout, topped with a smooth and creamy Bailey’s Irish Cream frosting. Perfect for festive occasions and easy to make.

Ingredients

Scale
  • 1 cup (240 ml) Guinness stout (or any stout beer you prefer)
  • 1/2 cup (115 g) unsalted butter, cut into pieces
  • 3/4 cup (65 g) unsweetened cocoa powder
  • 1 1/4 cups (250 g) granulated sugar
  • 3/4 cup (150 g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup (240 ml) sour cream
  • 2 1/2 cups (315 g) all-purpose flour
  • 2 1/2 tsp baking soda
  • 1/2 tsp salt
  • For the Bailey’s Frosting:
  • 1 cup (230 g) unsalted butter, softened
  • 3 1/2 cups (440 g) powdered sugar, sifted
  • 1/4 cup (60 ml) Bailey’s Irish Cream
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with parchment cupcake liners.
  2. In a medium saucepan, combine Guinness stout and unsalted butter. Warm over medium heat, stirring occasionally until butter melts. Remove from heat and whisk in cocoa powder until smooth.
  3. In a large mixing bowl, combine granulated sugar and light brown sugar. Add eggs one at a time, beating well after each addition until mixture lightens and thickens.
  4. Stir sour cream into the sugar and eggs mixture. Slowly pour in the cooled Guinness-cocoa mixture, blending gently but thoroughly.
  5. In a separate bowl, whisk together flour, baking soda, and salt. Gradually fold dry ingredients into wet mixture until just combined; avoid overmixing.
  6. Divide batter evenly among cupcake liners, filling each about 2/3 full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  7. Transfer cupcakes to a cooling rack and cool completely before frosting.
  8. For the frosting, beat softened butter until creamy and pale. Gradually add powdered sugar on low speed. Add Bailey’s Irish Cream, vanilla extract, and salt. Beat on medium-high until fluffy and spreadable, adjusting consistency as needed.
  9. Frost cupcakes generously using a spatula or piping bag. Optionally, sprinkle with cocoa powder or chocolate shavings. Serve at room temperature.

Notes

Ensure the stout and butter mixture is not too hot before adding cocoa powder to avoid cooking eggs prematurely. Fold dry ingredients gently to keep cupcakes tender. Use room temperature butter for frosting to avoid lumps. Cool cupcakes completely before frosting to prevent melting.

Nutrition

Keywords: Guinness cupcakes, chocolate stout cupcakes, Baileys frosting, Irish dessert, easy cupcakes, boozy frosting, festive dessert

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