Guinness, Whiskey & Irish Cream Cupcakes
The classic cocktail shot transformed into cupcakes – Guinness chocolate cake, Jameson whiskey ganache filling, and Baileys buttercream frosting.
Please tell me that you’ve had the good fortune of tasting chocolate cake that’s been spiked with Guinness. If you haven’t, stop what you’re doing right now, go buy a six-pack of Guinness, grab some chocolate, and head to the kitchen.
The chocolate flavor is so deep and intense, almost malty, and the cake is just so incredibly moist – you’ll definitely want to start making these Guinness cupcakes all year long!
These cupcakes are the #1 all-time most popular recipe on the site, and for good reason. They are utterly spectacular. They are fashioned after the popular cocktail that consists of a shot of Baileys Irish Cream and Irish whiskey dropped into a pint of Guinness. I have never had one myself, but I’ve heard that if you can get it down before it curdles, it’s smooth, delicious and almost tastes like a milkshake.
I’ve never been into doing shots, so I’ll just eat a cupcake and call it a day. Cupcake trumps shots every day of the week for me!
To replicate the drink, I baked up Guinness chocolate cupcakes, filled them with a Jameson whiskey chocolate ganache, and topped them with a Baileys Irish Cream-spiked version of my favorite vanilla buttercream frosting.
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While there are a few steps to these cupcakes, they really are simple to bake and assemble. Once the cupcakes are cool, I cut out the centers (and nibbled on the scraps, shhhh), scooped in ganache, and then topped them with lofty swirls of the Baileys buttercream frosting.
I waited for my ganache to thicken before scooping it into the cupcakes, but I think you could fill them when it’s still pretty soft, as it should then firm up inside of the cupcakes.
While you can’t taste the beer in the cupcakes (it serves as a flavor enhancer for the chocolate), you can definitely taste the alcohol in the filling and the frosting. Everyone that I’ve ever made these for absolutely adores them and can’t get over how fantastic they taste. They are truly the trifecta of boozy Irish cupcakes!
Whether you’re throwing a St. Patrick’s Day party, or just need an excuse for some really amazingly delicious boozy cupcakes, look no further! These are guaranteed to be a hit wherever you take them.
Six years ago: Traditional Mardi Gras King Cake
Seven years ago: Asiago Bagels
Eight years ago: Baked Oatmeal
Nine years ago: Royal Crown’s Tortano
Guinness, Whiskey & Irish Cream Cupcakes
Ingredients
For the Cupcakes:
- 1 cup (230 ml) Guinness stout
- 1 cup (227 g) unsalted butter, at room temperature
- ¾ cup (64.5 g) Dutch-process cocoa powder
- 2 cups (250 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1½ teaspoons (1.5 teaspoons) baking soda
- ¾ teaspoons (0.75 teaspoons) salt
- 2 eggs
- ⅔ cup (153.33 ml) sour cream
For the Whiskey Ganache Filling:
- 8 ounces (226.8 g) bittersweet chocolate, finely chopped
- ⅔ cup (158.67 ml) heavy cream
- 2 tablespoons butter, at room temperature
- 2 teaspoons Irish whiskey
For the Baileys Frosting:
- 2 cups (454 g) unsalted butter, at room temperature
- 5 cups (600 g) powdered sugar
- 6 tablespoons Bailey's Irish Cream
Instructions
- Make the Cupcakes: Preheat oven to 350 degrees F. Line two standard muffin tins with liners.
- Place the Guinness and butter in a medium saucepan and bring to a simmer over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Remove from the heat and cool slightly.
- In a medium bowl, whisk together the flour, sugar, baking soda, and salt; set aside.
- Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat just until it starts to come together, about 30 seconds. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool for 5 minutes in the pan, then remove the cupcakes to a wire rack to cool completely.
- Make the Whiskey Ganache Filling: Place the chocolate in a heatproof bowl. Place the heavy cream in a small saucepan and bring to simmer over medium heat. Immediately pour it over the chocolate, then let it sit for two minutes. Using a rubber spatula, gently stir the mixture from the center outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped, about 30 minutes. (If it becomes too stiff, simply give it a good whisk and it will loosen up.)
- Fill the Cupcakes: Using a paring knife, cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Using a cookie scoop or spoon, divide the prepared ganache between the centers of the cupcakes.
- Make the Baileys Frosting: Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.
- Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with sprinkles, if desired. Store the cupcakes in an airtight container at room temperature for up to 4 days.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Absolutely love this recipe! Have you made a cake with it?
For years I have saved this recipe wanting to make the cupcakes for Saint Patrick’s Day. Finally, this year I did it. I was soooo excited to finally make them because they looked and sounded awesome. I followed the directions exactly and I could not get the frosting to come anywhere near the frosting in the pictures. In fact I tried two versions of the frosting, one without the baileys and still no luck. It wasn’t the creamy smooth fluffy frosting in the picture. The cupcakes were delicious, but mine actually fell in the middle even though the knife came out perfectly clean. I am perplexed. I have never had a recipe from Brown Eyed Baker fail. I LOVE the recipes from Michelle. But I just don’t know what happened on this one. I would like to figure out what went wrong and make them again. Ideas?
Old Guinness, or wrong type will cause the cake to fall.
As far as the Baileys Buttercream, try adding milk. That could help with the texture. =)
Why are these called Irish car bomb cupcakes ???
Because of the alcoholic drink/shot.
These cupcakes are fabulous. I made them for a St. Patrick’s Day celebration and they were a big hit. Instead of the traditional buttercream, I used an Italian buttercream flavored with Bailey’s Irish Cream.
I’ve made these before and absolutely love them. (Although I did thoroughly offend an Irish acquaintance with the original name). Today, I ended up adding some extra butter to the frosting, because it tastes like oversweetened cough syrup to me. Still not loving the taste, but I’m not sure why it seems so different to me this time.
Just made these cupcakes. They are amazing. I used fat free Plain Greek yogurt instead of the sour cream. Also added a half a tablespoon vanilla to the cake. They turned out amazing. I know I’ll be making these again in the future. Thank you for another amazing recipe.
We make these every year and they are always a huge hit! Thanks for this tradition!🍀
These cupcakes are the best cupcakes I have ever made. Worth the work. Coworkers and family LOVE them. I even make mini size and spread the warm ganache on top of the cupcake before I icing them. I use the Bailey’s icing for other cupcakes too because it is so good
Would this recipe work for a layered cake, using the ganache between layers?
i made these a day ahead, just the cupcakes. we did it – we ate one, without the ganache, without the frosting. it was amazing. this is my forever chocolate chocolate cake recipe! i love the bitter dark chocolate so i decreased the sugar to 1 and 1/2 cups. i always use less sugar. i also use more vanilla. this is a great recipe. moist, dark chocolatey!
Vanilla? Where is the vanilla? 😳
I added a teaspoon of vanilla because I didn’t see it listed and the batter tasted bitter to me.
I just made these for St. Patrick’s Day and they came out so good! The cupcake recipe is amazing and moist, the ganache is to die for and that frosting! Such a big hit. Very rich but worth it!
Can I use Glenfidditch scotch whisky instead? What kind of bittersweet chocolate?
I wouldn’t think scotch would work very well for this. I think the peat flavors wouldn’t taste very good. But that’s just my opinion.
Just made these again and as usual, a huge hit! One of the tastiest recipes I’ve come across. I followed the recipe exactly and they came out perfect. Although I might’ve added a bit more whiskey to the ganache and a bit more bailey’s to the frosting this time around too :)
Hi,
Wondering does the Guinness have to be a fresh bottle/can each time? I dont drink it, and was wondering if I kept the left over sealed in the fridge can I use that again later?
If the Guinness isn’t fresh, the cake will fall. If you don’t want to waste the rest, use it in a beer batter based fried fish and chips.
The tops of mine rip right off when i try to get them out of the pan. And the center sinks when cooling. Not impressed at all…what am I doing qrong? I followed the directions exactly. How disappointing.
You are probably over-filling if the tops are sticking to the sides and ripping off. Fill 2/3 full only. I always have extra batter! And if the middles are sinking, maybe increase your cook time slightly?? They could be underdone.
Can I use natural (non dutch process) cocoa powder in this recipe?
I always do, because I’m too cheap to buy the good stuff! Hershey’s it is. They still taste amazing.
I can’t seem to print your recipe for IRISH CAR BOMB CUPCAKES from your website.
Could you please email me the recipe, but not from your website.?
I have made these on more than one occasion and they are always a hit. Cupcakes are moist, ganache is smooth and tasty and the icing is nice and creamy. Follow the steps and this recipe is easy to make.
I have been making this recipe for years and it is nothing short of amazing!!! Make this for any occasion, people will go crazy! Thank you for this wonderful recipe.
Hello!
I would love to feature this recipe on my blog AutumnBecomes.me. I’m new to this whole blogging thing and I wantd to see what your policies were for this. I would be cooking it myself and taking my own photos, and I plan on writing up the recipe with my own experiences, but I wanted to clear it with you first. This post will not be featured until March 6th, 2019. I’m asking now so I have some time to find something different if this is not okay with you. Thank you for letting me know what your thoughts are.
-Heather of Autumn Becomes Me
This is a great recipe, I’ve made it a few times always a crowd pleaser!! Thanks for sharing!!
I have made these cupcakes before and they are a favorite – so very yummy!! My question is, can this be made into a cake (without the filling) and if so, any idea how long I would need to bake it? I don’t have time to make the cupcakes and making it into a simple cake in a 9 x 12 cake pan would save me time! Thank you!!
Could I use the same measurements and make a cake? I wanted to make a layer cake.
Hi Samantha, Yes, the same measurements will work for an 8-inch or 9-inch layer cake. Enjoy!!
Would you still make the same amount of frosting for the layer cake or would you need less? I was going to put the ganache between the layers and buttercream on the outside.
You should be able to halve the icing for icing just the exterior of the cake, though I’d suggest piping a circle of the icing into around middle layer of the cake to help contain the ganache if it’s at all inclined to spread/flow on it’s own when you put it down for the layer.
I’m intrigued to see if this ganache worked as a filling for you. I am making a cake for a 50th birthday and wanted to try this as well.
I have made these cupcakes several times and they are a big hit every time. I am wondering if you could make the cupcakes with the ganache inside the cupcake batter instead of putting it in after the cupcakes are baked and cooled. Why I am wondering is that I want to make mini cupcake versions of these and not have to cut out the middle of tiny cupcakes. If anyone has tried this, please let me know. I am going to try some, alcohol free, before my event later this summer.
Hi Sara, I haven’t tried that, but I do have a baked-in ganache filling in these chocolate cupcakes, so you could use the same process if you’d like: https://apex-male.info/best-chocolate-cupcakes-recipe/%3C/a%3E%3C/p%3E
Just jumping in here with an idea…maybe wait for the ganache to set a bit more before using and spread a layer on top of the mini cupcake before piping on the buttercream. It could result in a cool look, too!
I use the ganache as a glaze on the mini cupcakes. Just dip the tops of cooled cupcakes in the glaze. This is how I always make them, people love them!
Hi Sara. I have made these into mini cupcakes and they turned out wonderful. I used the OXO (https://goo.gl/images/VwVyX4) good grips apple corer (the one that just takes out the core and doesn’t slice the apple, (https://goo.gl/images/VwVyX4) )) to cut out a divot for the ganache. I basically pushed it into the center about a 1/4 to 1/2 of and inch (to the top edge of the circular cutter part), and twisted and it took out a perfect cylinder of cupcake. Pop the centers out into a bowl and you could probably make a cake pop, or snack on them like I did. Took less than 5 mins to divot 77 mini cupcakes.
I don’t have Guinness beer, what can I substitute that with? Coffee?
These are amazing!! I have made them several times and they are always such a hit! Thank you for such a wonderful, fun recipe!!
These turned out perfectly and I received so many compliments on them! Delicious!
I love this recipe, I’m requested to make these cupcakes every year for St Patrick’s day!
I made these cupcakes and they turned out absolutely lovely!
MY FRIEND MADE THEM THE LAST COUPLE OF YEARS FRO ST. PATTYS DAY i MADE THEM THIS YEAR SHE WAS BUSY… i HAVE LOVED THEM FROM THE FIRST TASTE… AND NOW I KNOW HOW TO MAKE THEM…THEY ARE THE BEST CUPCAKE I HAVE EVER HAD GREAT !!!!!!!!!!
I have made this recipe as shown and as a cake. Love it both ways!