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These Guinness Chocolate Cupcakes are made with a super moist beer flavoured chocolate cupcake recipe that’s been stuffed with a white chocolate Baileys ganache filling, topped with Baileys Buttercream Frosting and a Guinness chocolate ganache drizzle! These cupcakes are a super rich and decadent treat for adults!
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Hello Lovelies! With Father’s Day coming up, I finally found an excuse to make more alcohol flavoured desserts. Although I’ve been legally able to drink in my country since the age of 18, I never do it. I mean I will enjoy the occasional fruity cocktail, but I don’t really like drinking alcohol in general.
And beer? Don’t get me started. I’m actually one of the people who has gotten that “one time only” sip of beer from an adult when I was younger and I hated it back then. I thought maybe as I got older my taste for beer would change and I’d finally understand why the grown ups adore it so much, but nope. It’s still as bitter as I remembered it.
Oh but just a year ago I discovered something amazing — beer tastes so much better when you put it in desserts!
I don’t really have much experience with father’s, so every Father’s Day I go off of stereotypes. For instance, when I think of the typical father, I think beer drinking, burger eating, sports watching etc.
So a year ago I made these awesome Beer and Pretzel Cupcakes, but this year I wanted to make something sports themed. However, after YEARS I finally got a proper ID (lots of things prevented me from getting it sooner), so I just had to take advantage of my new alcohol buying abilities! But as I mentioned above, I don’t drink beer, I put it in desserts!
Allow me to introduce you to these Guinness Chocolate Cupcakes with Baileys Buttercream Frosting!
Guinness Chocolate Cupcakes with Baileys Buttercream Frosting
These cupcakes started off as a simple Guinness Chocolate Cupcake recipe, but while I was on my way to the checkout, I spotted a bottle of Baileys. I immediately thought about all of the delicious looking Baileys recipes I’ve seen on the Internet and I really wanted to try one of my own.
I bought the biggest bottle there because I plan on testing a few different Baileys recipes, so if they work out you guys have that to look forward to!
Guinness Chocolate Cupcakes
To start, we make the moist Guinness chocolate cupcakes. When I made those Beer and Pretzel Cupcakes, I just threw the beer into the batter, but ever since I made this Strawberry Champagne Cheesecake I learned that reducing alcohol on the stove enhances the flavour!
I wanted to test this out with beer, so I added about 1 cup of Guinness to a saucepan and cooked it over medium heat for a few minutes until it reduced to 1/2 cup. I didn’t set a timer to see how long it took, I just let it boil for a few minutes (maybe 2 or 3) then I poured it into a liquid measuring cup to see if I had the right amount or too much. Do this early, even if you think it hasn’t reduced at all. You’re better off having more than you need than having a lot less.
Once you’ve cooked the beer down to 1/2 cup, set it aside. The batter recipe is just like my Perfect Chocolate Cupcakes recipe, just whisk the dry ingredients together in a large bowl, then add the wet ingredients aside from the beer. The hot beer will replace the hot coffee or boiling water in my original chocolate cupcake recipe, so we add that last and mix until the batter is thin and liquidy.
Divide it between the cupcake liners, then bake for a few minutes and allow them to cool completely while you prepare the other parts.
Baileys Ganache Filling
Now it’s time to add some Baileys flavour to this Guinness dessert! If you’re a loyal reader, you’ll know that I love to fill my cupcakes. For these cupcakes, I made a delicious white chocolate Baileys ganache filling that oozes into your mouth once you take a bite. It’s like a thicker, richer version of Baileys Irish Cream!
Baileys Buttercream Frosting
Once the cupcakes are cooled and filled, they’re topped with a yummy Baileys buttercream frosting. Start by beating the butter and salt, then add half of the powdered sugar, about 3 cups.
Then add the Baileys and continue to mix until it’s blended into the frosting. Next add the remaining powdered sugar 1 cup at a time. Start by slowly mixing in another 3 cups, then if the frosting is too soft, add another cup. When all the powdered sugar is blended in, turn up the mixer speed and whip, whip, whip until the frosting is nice and fluffy!
Guinness Ganache Drizzle
The cupcakes looked a bit plain to me, so I dressed them up with a drizzle of ganache. But this isn’t any regular ganache, it’s beer flavoured ganache!
It’s very simple to make, just combine the chocolate, heavy cream and Guinness in a heat safe bowl and microwave until the chocolate is melted and the beer and cream are boiling, then stir until smooth. At first it’ll seem like a soupy mess that won’t come together, but just keep stirring and it’ll turn into a beautiful thick ganache!
Let it cool for a few minutes, then drizzle it onto the cupcakes!
These cupcakes are seriously amazing. With equal amounts of Guinness and Baileys flavour (and don’t forget, chocolate!), this is the perfect boozy treat for the adults to enjoy all to themselves!
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Guinness Chocolate Cupcakes with Baileys Buttercream Frosting
Ingredients
Guinness Chocolate Cupcakes:
- 1 cup Guinness Beer
- 1 and ½ cups All purpose flour
- 1 and 1/2 cups granulated Sugar
- ¾ cup unsweetened cocoa powder
- 1 and ½ teaspoons Baking powder
- ½ teaspoon Baking soda
- ½ tsp salt
- 2 large Eggs, room temperature
- ½ cup Vegetable oil
- ¾ cup buttermilk, room temperature
- 1 tsp Pure Vanilla Extract
Baileys Ganache Filling:
- 8 oz. white chocolate chips
- 5 Tbsp Baileys Irish Cream
- 2 Tbsp heavy cream
Guinness Ganache Drizzle:
- 4 oz. semisweet chocolate chips
- 2 Tbsp Guinness beer
- 2 Tbsp heavy cream
Baileys Buttercream Frosting:
- 1 and 1/2 cups unsalted butter, softened to room temperature
- 1/4 tsp salt
- 6-7 cups Powdered Sugar, sifted
- 6 Tbsp Baileys Irish Cream
Instructions
For the Guinness Chocolate Cupcakes:
- Preheat the oven to 350 degrees F (177C), and line 2 standard cupcake pans with paper liners.
- Add the Guinness to a medium saucepan over medium heat and cook until the beer has reduced to 1/2 cup.
- To test if the beer has reduced to the right amount, pour it into a liquid measuring cup. If you have too much, pour back into the saucepan and return to the stove and continue to cook, checking every now and then until you are left with the right amount. Set aside.
- In a large mixing bowl, sift flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk to combine.
- In a measuring cup, whisk together the eggs, vegetable oil, buttermilk and vanilla. Pour the wet ingredients into the dry ingredients and whisk to combine. Add Guinness and mix until combined and smooth. Batter will be runny.
- Scoop batter into cupcake liners, filling them 2/3 way full. Bake for 14-16 minutes or until a toothpick inserted into the centre comes out clean.
- Remove cupcakes from oven and allow to cool in pans for about 5 minutes, then transfer to cooling racks to cool completely before frosting.
For the Baileys Ganache Filling:
- Add white chocolate chips, Baileys Irish Cream and heavy cream to a heat safe bowl and microwave in 30 second intervals, stirring after each until completely melted, smooth and combined. Set aside.
For the Guinness Ganache Drizzle:
- Add the chocolate chips, Guinness and heavy cream to a microwave safe bowl and microwave in 30 second intervals, stirring after each until melted and smooth. Set aside.
For the Baileys Buttercream Frosting:
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl using a handheld mixer, beat butter and salt until light and fluffy, about 5-6 minutes.
- Add 3 cups of the powdered sugar, 1 cup at a time and mix on low speed after each cup until combined. Add the Baileys Irish Cream and mix until well combined.
- Gradually add another 3 cups of powdered sugar and beat until fully combined. If the frosting is too soft, add another cup of powdered sugar.
- Once sugar is incorporated, increase speed to medium-high and beat until light and fluffy, 5-7 minutes.
Assembly:
- Core the centre of each cupcake using an apple corer.
- Using a spoon or piping bag, fill the cupcakes with the white chocolate Baileys ganache.
- Transfer frosting to a piping bag fitted with a large star tip (I used Wilton 8B) and pipe swirls onto the top of the cooled cupcakes.
- Drizzle with the Guinness ganache. Enjoy!
Notes
- If you don’t want the ganache filling to spill out while eating, you can chill the cupcakes in the refrigerator for about 30 minutes - 1 hour after filling to allow the ganache to set up.
- Store cupcakes in an airtight container in the refrigerator for up to 5 days.
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BON APPÉTIT!
Love, Dedra
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