Best 9 Guinness Cupcakes Recipes

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Indulge in the rich, velvety goodness of Guinness cupcakes, a delightful fusion of stout beer and decadent chocolate. These cupcakes boast a moist, tender crumb, infused with the distinct roasted barley and coffee notes of Guinness stout, complemented by the sweetness of chocolate and a fluffy vanilla buttercream frosting. Embark on a culinary journey with three irresistible recipes: classic Guinness cupcakes, decadent chocolate Guinness cupcakes with a creamy Bailey's Irish cream frosting, and gluten-free Guinness cupcakes for those with dietary restrictions. Each recipe promises a unique taste sensation, perfect for St. Patrick's Day celebrations, parties, or simply treating yourself to a moment of pure indulgence.

Here are our top 9 tried and tested recipes!

GUINNESS CUPCAKES WITH BAILEY'S FROSTING



Guinness Cupcakes With Bailey's Frosting image

The ultimate St. Patrick's Day dessert. Prep time includes time for cooling in step 2. Adapted from a recipe at http://tinyurl.com/ao6avy

Provided by DrGaellon

Categories     Dessert

Time 1h5m

Yield 24-30 cupcakes

Number Of Ingredients 16

1 cup unsalted butter
1 cup Guinness stout
2/3 cup Dutch-processed cocoa powder, sifted
1 cup light brown sugar
1 teaspoon table salt
2 cups all-purpose flour
1 cup white sugar
1 1/4 teaspoons baking soda
2 eggs
1/2 cup sour cream
1/2 cup unsalted butter
4 cups confectioners' sugar
1 pinch table salt
3 tablespoons irish cream (Bailey's or Carolan's)
1 tablespoon milk
green sprinkles

Steps:

  • Preheat oven to 350°F Grease 24-30 cupcake cups, or fill with paper liners.
  • In a saucepan, heat the butter, Guinness, cocoa and brown sugar, whisking often, until the butter is melted and the mixture is smooth. Remove from heat and allow to cool to room temperature.
  • Into the work bowl of a stand mixer (or into a large mixing bowl), sift together salt, flour, white sugar and baking soda. Add the cooled Guinness mixture and beat on medium for 1 minute. Add eggs and sour cream and beat on medium for 2 minutes or until smooth.
  • Divide the batter evenly amongst the cupcake cups. Bake in preheated oven 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean. Cool in pan 20 minutes, then remove and transfer to a cooling rack until completely cooled.
  • Meanwhile, in (cleaned) work bowl of stand mixer, cream butter until very light and fluffy. Add salt, and slowly add confectioners sugar. Do not run the mixer above low, or the sugar will spray all over your kitchen. Add a couple of spoonsful at a time until it has all been absorbed into the butter. Add Bailey's and milk until spreadable consistency is achieved.
  • Frost cupcakes with Bailey's frosting. Sprinkle with green jimmies.

GUINNESS® CUPCAKES WITH ESPRESSO FROSTING



Guinness® Cupcakes with Espresso Frosting image

My husband loves Guinness® so I thought it would be fun to make cupcakes one year for his birthday -- he loves them. Now he gets them for every birthday! They are a nice mellow flavor: not too sweet, yet still chocolaty. Goes great with the espresso frosting!

Provided by kirstenburns

Categories     Desserts     Cakes     Cupcake Recipes     Holiday

Time 1h10m

Yield 24

Number Of Ingredients 14

1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness®)
4 tablespoons unsalted butter
½ teaspoon vanilla extract
2 cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
1 ¼ teaspoons baking soda
1 teaspoon salt
¾ cup sour cream
3 eggs
3 cups powdered sugar
⅓ cup unsalted butter, cubed and softened
3 tablespoons water
1 ½ teaspoons instant espresso powder

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
  • Combine stout beer, butter, and vanilla extract in a small saucepan over medium heat. Stir occasionally until butter is melted. Pour into a large mixing bowl and set aside to cool for at least 10 minutes.
  • Whisk flour, sugar, cocoa powder, baking soda, and salt in another large bowl. Pour gradually into the beer mixture, beating with an electric mixer on medium speed. Beat in sour cream and eggs, one at a time, until batter is smooth.
  • Divide batter among the lined muffin cups, filling each one 3/4 of the way.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 22 to 28 minutes. Leave in the tins for 5 minutes. Transfer to a cooling rack to cool completely.
  • Meanwhile, make the frosting. Combine powdered sugar and butter in a bowl. Beat on low speed until creamy. Mix water and espresso powder in a bowl until espresso is dissolved. Pour into the bowl and beat frosting on medium-high speed until fluffy.
  • Cover tops of cooled cupcakes with frosting.

Nutrition Facts : Calories 237.5 calories, Carbohydrate 41.9 g, Cholesterol 38.3 mg, Fat 7.1 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 4.2 g, Sodium 176.9 mg, Sugar 31.5 g

GUINNESS, BAILEYS, AND JAMESON WHISKEY CUPCAKES



Guinness, Baileys, and Jameson Whiskey Cupcakes image

What may at first seem to be an unlikely cupcake flavor turns out to be a real treat indeed! You can definitely taste all the different liquors in these sweet little cakes, so adjust the amounts to your liking.

Provided by Melanie Miller

Categories     Chocolate

Time 1h40m

Number Of Ingredients 19

1 c Guinness
1 stick (and 1 tbsp) butter
2 c dark brown sugar
3/4 c sour cream
2 eggs
3/4 c unsweetened cocoa
1 tsp vanilla
2 c flour
2 1/2 tsp baking soda
GANACHE FILLING
8 oz bittersweet chocolate, finely chopped
2/3 c heavy cream
2 Tbsp butter, room temperature
2 tsp Baileys Irish Cream
FROSTING
1 stick unsalted butter, room temperature
3 c confectioners sugar
Bailey's Irish Cream
Jameson Irish whiskey

Steps:

  • 1. Preheat oven to 350 degrees and line a muffin tin with cupcake liners. Combine the Guinness and butter (chopped into one-inch chunks) in a large saucepan and heat to melt butter.
  • 2. Remove from heat and whisk in the cocoa and sugar.
  • 3. In a bowl, whisk the sour cream, eggs, and vanilla, then add to the Guinness mixture.
  • 4. Sift together the flour and baking soda, and fold into Guinness batter. Pour into muffin tins and bake for 25 minutes or until inserted toothpick comes out clean. Let stand for 10 minutes, remove from muffin tins and cool completely on a rack.
  • 5. FOR GANACHE: Place the chocolate in a heat-safe bowl. Heat the cream in a small saucepan until simmering, then pour over the chocolate. Let sit for one minute then whisk until smooth. If the chocolate is not completely melted, place bowl over a double boiler. Add the butter and Baileys and stir until combined. Set aside and cool until thick enough to be piped.
  • 6. Meanwhile, cut out a portion from the center of each cupcake.
  • 7. Pipe ganache into cupcakes.
  • 8. FOR FROSTING: Put the stick of room-temperature butter in a large mixing bowl and beat at medium-to-high speed for a few minutes. Add a few short glugs (4-8 Tbsps) of Baileys and tiny bit of Jameson (to taste) and mix at a low speed. Gradually spoon the confectioner's sugar into the bowl, mixing on low speed. Frost the cupcakes as desired or use a piping bag to decorate.

GUINNESS CUPCAKES



Guinness Cupcakes image

Nigella Lawson's Guinness Cake is much talked about. This is a downsized version of my adaptions to her recipe, perfect for making 12 delicious cupcakes that look like miniature pints of Guinness. It's a bit of a grown up delicacy, the flavours might be a little rich for young kids, but chocoaholics and Guinness lovers will be delighted.

Provided by Jillsybean

Categories     Dessert

Time 45m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 12

125 ml Guinness stout (This works out to 1/2 bottle so you get to drink the rest, or make double the amount of cupcakes if )
75 g butter
100 g sour cream
60 g cocoa
1 medium sized egg
1/2 tablespoon vanilla extract
1 cup plain flour
300 g caster sugar (Very fine caster sugar results in a denser cake in my experience)
1 1/4 teaspoons baking soda
300 g icing sugar
50 g butter
125 g cream cheese

Steps:

  • For the cake:.
  • Preheat the oven to 170 degrees celsius (325 Farenheit).
  • In a pan, on the hob on a low heat, melt butter and Guinness together.
  • Keep pan on heat, so long as the mixture isn't bubbling too much and add cocoa and sugar.
  • Beat the sour cream with the egg and the vanilla. This will look like you've scrambled the egg, don't be concerned.
  • Stir sour cream and egg mixture into the pan.
  • Combine baking soda and sifted flour in a separate bowl. It's important to do this because the baking soda is going to react with the wet ingredients.
  • Stir in the flour/baking soda mix to the mix in the pan. You will get what looks like brownie mix. Dark in colour, brilliant smelling.
  • Pour this mix into cupcake cases in a cupcake tin. (For British people, this recipe makes what we would think of as muffin sized cakes, so use muffin cases and a muffin tin) Aim to fill the cakes two/thirds of the case, but you'll probably go over.
  • Put in the oven for approximately 25 minutes. They will go from not ready to ready very quickly, so be careful not to burn them.
  • Cool on a wire rack.
  • For the icing:.
  • Beat together the icing sugar and the butter. I use my hands for this, but a paddle mix would do just as well. The mix should look ever so slightly yellow in colour when you're done.
  • Add the cream cheese and stir in all the sugar/butter mix.
  • Beat until stiff.
  • This makes a very stiff icing and I pipe it onto the cupcakes, but if you use a warm spatula you should be able to get it moving enough to coat the cupcakes from that. The stiffer the icing is, the more like a little pint of Guinness your cupcake will look.

CHOCOLATE GUINNESS CUPCAKES



Chocolate Guinness Cupcakes image

This is a twist on traditional chocolate cupcakes for St. Patty's day. I combined a few recipes I found on the web, just storing it here for safe keeping!

Provided by SweetVeggie

Categories     Dessert

Time 30m

Yield 12 cupcakes, 1 serving(s)

Number Of Ingredients 9

10 tablespoons unsalted butter
1 cup Guinness stout
3/4 cup unsweetened cocoa
2 cups sugar
3/4 cup reduced-fat sour cream
2 large eggs
2 cups all-purpose flour
1 tablespoon vanilla extract
2 1/2 teaspoons baking soda

Steps:

  • Pre-heat oven to 350 degrees.
  • Grease a 9-inch springform pan and line with parchment paper.
  • In a large saucepan, combine Guinness and butter.
  • Place over medium-low heat until butter melts, then remove from heat. Add cocoa and sugar, and whisk to blend.
  • In a small bowl, combine sour cream, eggs and vanilla; mix well.
  • Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth.
  • Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.

GUINNESS CUPCAKES WITH BAILEY’S IRISH CREAM BUTTERCREAM



GUINNESS CUPCAKES WITH BAILEY’S IRISH CREAM BUTTERCREAM image

Categories     Chocolate     Dessert     Bake

Yield 20-24 cupcakes

Number Of Ingredients 19

Chocolate Cupcakes:
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
Ganache Filling:
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, room temperature
1 to 2 teaspoons Irish whiskey (optional)
Baileys Frosting (see Recipe Notes)
3 to 4 cups confections sugar
1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperature
3 to 4 tablespoons Baileys (or milk, or heavy cream, or a combination thereof)

Steps:

  • Make the cupcakes: Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly. Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners. Bake cake until tester inserted into center comes out clean, about 17 minutes. Make the filling: Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth Add the butter and whiskey (if you're using it) and stir until combined. Fill the cupcakes: Let the ganache cool until thick but still soft enough to be piped. Meanwhile, using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes. You want to go most of the way down the cupcake but not cut through the bottom - aim for 2/3 of the way. A slim spoon or grapefruit knife will help you get the center out. Those are your "tasters". Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top. Make the frosting: Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time. When the frosting looks thick enough to spread, drizzle in the Baileys (or milk) and whip it until combined. If this has made the frosting too thin (it shouldn't, but just in case) beat in another spoonful or two of powdered sugar. Ice and decorate the cupcakes.

GUINNESS CUPCAKES WITH IRISH CREAM FROSTING



Guinness Cupcakes with Irish Cream Frosting image

I wanted to really make something stereotypically Irish from an American perspective this St. Patrick's day, just to be as campy as possible really. So I made chocolate cake out of Guinness, (which is of no big event, I bake with beer constantly.) but the Guinness has a very distinct flavor. I also whipped butter cream from Kerry...

Provided by Maggie May Schill

Categories     Other Desserts

Time 35m

Number Of Ingredients 25

FOR CAKE:
4 c sugar
4 c cake flour
4 large eggs, room temperature
1 1/4 Tbsp baking powder
2 Tbsp pure vanilla extract
1 tsp kosher salt
1 1/3 c sour cream
3 oz instant chocolate pudding powder mix
1/2 c black coffee
1 1/2 c guinness stout beer
2 c kerry gold unsalted butter
1 1/2 c unsweetened coco powder (not dutch process!!!)
FOR GANACHE FILLING
2 c heavy cream
3 c bittersweet chocolate, chopped
1/4 c single malt whiskey
1 tsp pure vanilla extract
1 Tbsp unsalted butter
FOR IRISH CREAM FROSTING
1 c kerry gold unsalted irish butter, room temperature
3 1/4 c confectioners' sugar
1/2 Tbsp pure vanilla extract
3 Tbsp irish cream liqueur
green food coloring

Steps:

  • 1. Preheat oven to 350'F Line two cupcake pans with cupcake liners. Total 24 cupcakes.
  • 2. Place a medium sized sauce pan over medium heat on the stove. Add black coffee, butter, and 1 cup of Guinness to the sauce pan and bring it all to a low simmer. Add cocoa powder and whisk until smooth. Take off the heat and set aside to cool.
  • 3. Sift flour, baking powder, pudding powder, and salt together in a large mixing bowl. Set aside.
  • 4. In a large bowl with an electric mixer cream sugar and eggs together.
  • 5. Add vanilla extract and sour cream to the egg mixture and mix on medium speed until a bit fluffy. About 3 minutes.
  • 6. Add cooled stout/cocoa mixture to the egg mixture slowly. Be sure the stout has cooled enough to where it will not cook the eggs. Completely incorporate into batter.
  • 7. Add flour mixture to egg mixture in 3rds. Completely incorporate each 3rd of flour before adding the next 3rd of flour.
  • 8. With the mixer still on, add the remaining 1/2 cup of Guinness and turn mixer on high to whip the stout into the batter.
  • 9. Pour batter out into the two pans. Bake on a center rack for 21 minutes, or until tooth pick comes out clean. Cool completely on a wire wrack.
  • 10. For Ganache filling: 1- Bring heavy cream to a low boil along with vanilla. Be sure to stir continuously to avoid scorching the cream. 2- in a large mixing bowl add chopped chocolate and butter. 3- Once cream is at a low boil remove from heat and pour over chocolate. Stir vigorously until chocolate is completely melted into cream. 4- Cover and put in refrigerator for 2 hours.
  • 11. For Irish Cream Frosting: 1- Beat Kerry Gold butter on medium speed with an electric mixer until fluffy. 2- Add Irish cream and vanilla to the butter and continue to beat until completely incorporated. 3- On medium speed, gradually beat confectioner's sugar into the butter mixture 1/2 cup at a time. 4- Once all sugar is completely incorporated into the butter, beat in green food coloring if desired.
  • 12. Assembly: 1- Once cakes are cooled, core each cake with a sharp paring knife, or with a cupcake corer. Be sure not to cut too deep, or you will lose too much cake. 2- Pipe/or spoon in chilled ganache into each cup cake hole. 3- Pipe Irish Cream frosting onto each cake as desired.

GUINNESS CUPCAKES WITH NUTELLA CREAM FROSTING



Guinness Cupcakes With Nutella Cream Frosting image

We've seen Guinness cupcakes but typically they have a whiskey-type frosting. We loved the fantastic Nutella cream cheese frosting in this recipe. Adding Nutella brings the cream cheese frosting to a whole new level of yumminess. The cupcakes themselves are moist and tender. There's a hint of Guinness flavor in them but it's...

Provided by Joyce Newman

Categories     Other Desserts

Time 35m

Number Of Ingredients 21

INGREDIENTS FOR CUPCAKES
2 1/2 c all-purpose flour
2 c sugar
3/4 c cocoa powder (I use Hershey's Special Dark)
1 1/2 tsp baking soda
1/4 tsp salt
1/2 tsp ground ginger
1/2 c milk
12 oz Guinness beer
1/2 c canola oil
1/2 Tbsp pure vanilla extract
3 eggs, room temperature
3/4 c buttermilk, measured out and room temp for 20 minutes
INGREDIENTS FOR FROSTING
1/2 c butter, unsalted and room temp
8 oz cream cheese, softened to room temp
3 c confectioners' sugar
1/3 c Nutella spread
1/4 tsp salt
1 tsp pure vanilla extract
1 Tbsp milk or cream

Steps:

  • 1. Set out butter, cream cheese, and buttermilk to become room temperature (20 minutes). Preheat oven to 350.
  • 2. Line muffin tins with cupcake liners. (About 24)
  • 3. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, salt, and ground ginger. Set aside.
  • 4. In the bowl of a stand mixer, with a whisk attachment, (or any large mixing bowl, if you're using a handheld mixer), combine the Guinness, milk, oil and vanilla extract. Beat on medium speed until combined. Add the eggs one at a time, beating for about 1 minute each. If using a stand mixer, switch to the paddle attachment if needed.
  • 5. Add the buttermilk and beat until well combined.
  • 6. Slowly add the dry mixture and beat until just incorporated.
  • 7. The batter will be thin and it may even be a little bit lumpy, but that's okay.
  • 8. Divide the batter evenly between the cupcake liners.
  • 9. Bake for 20-25 minutes, rotating the pans halfway through. The tops should spring back when lightly touched and a toothpick should come out clean.
  • 10. Remove pans from the oven. Allow the cupcakes to cool for about 10 minutes before transferring them to a cooling rack. Cool completely before frosting!
  • 11. For the frosting, in the bowl of a stand mixer, fitted with the paddle attachment (or any large mixing bowl if you're using a handheld), beat together the butter and cream cheese until smooth. (About 3-5 minutes on medium speed).
  • 12. Add Nutella, salt, and vanilla extract; beat until well combined.
  • 13. On low speed, slowly add confectioners' sugar. Once the sugar is blended into the butter mixture, increase the speed to medium and beat until well combined.
  • 14. If the frosting looks too thick, add about 1-2 teaspoons of milk or cream and beat to combine.
  • 15. Either pipe out the frosting or use a small offset spatula. Decorate as desired. Use chocolate candy, malt balls, or a St. Paddy's Day decoration.

GUINNESS AND BAILEYS IRISH CUPCAKES



GUINNESS AND BAILEYS IRISH CUPCAKES image

Categories     Chocolate     Dessert     Bake     Cupcake

Yield 24

Number Of Ingredients 18

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

Steps:

  • 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.

Tips:

  • Make sure your Guinness is at room temperature before you start baking. This will help the cupcakes rise evenly.
  • Don't overmix the batter. Overmixing can make the cupcakes tough.
  • Fill the cupcake liners only about 2/3 full. The cupcakes will rise and expand during baking.
  • Bake the cupcakes until a toothpick inserted into the center comes out clean. Overbaking can make the cupcakes dry.
  • Let the cupcakes cool completely before frosting them.
  • If you don't have Guinness on hand, you can substitute another dark beer, such as porter or stout.
  • For a richer flavor, use a chocolate stout instead of regular Guinness.
  • For a fun and festive twist, decorate the cupcakes with Guinness frosting and shamrocks.

Conclusion:

These Guinness cupcakes are the perfect way to celebrate St. Patrick's Day or any other special occasion. They're moist, flavorful, and sure to be a hit with everyone who tries them. So next time you're looking for a delicious and festive treat, give these Guinness cupcakes a try!

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