Real Recipes From Real Home Cooks ®

guinness, baileys, and jameson whiskey cupcakes

(30 ratings)
Blue Ribbon Recipe by
Melanie Miller
Cane Ridge, TN

I love to visit Ireland and after searching found recipes that when put together create a taste of the Emerald Isle. Combining Jameson Irish Whiskey, Baileys Irish Cream Liquor, and Guinness...could there be a more tempting dessert? These cupcakes are light in texture but heavy in the chocolate department. The white cream icing reminds me of the creamy white head that Guinness is famous for. For parties, I have also made mini cupcakes.

Blue Ribbon Recipe

What may seem an unlikely cupcake flavor combination is a real treat. These cupcakes are rich and a chocolate delight. Guinness enhances the chocolate flavor and makes for a tender cake. The Baileys ganache filling is a surprise in the center without an overpowering Baileys flavor. Adding Jameson and a touch more Baileys to the super creamy frosting pulls the layers of flavors together. This cupcake does take a little effort, but it's worth the work. We topped ours with a chocolate-covered espresso bean for a pretty presentation. Since the alcohol does not bake off, these cupcakes are an adult-only dessert.

— The Test Kitchen @kitchencrew
(30 ratings)
yield serving(s)
prep time 1 Hr 15 Min
cook time 25 Min
method Bake

Ingredients For guinness, baileys, and jameson whiskey cupcakes

  • 1 c
  • 1 stick
    (plus 1 Tbsp) butter
  • 2 c
    dark brown sugar
  • 3/4 c
    sour cream
  • 2 lg
  • 3/4 c
    unsweetened cocoa
  • 1 tsp
    vanilla extract
  • 2 c
    all-purpose flour
  • 2 1/2 tsp
    baking soda
  • 8 oz
    bittersweet chocolate, finely chopped
  • 2/3 c
    heavy cream
  • 2 Tbsp
    butter, room temperature
  • 2 tsp
    Baileys Irish Cream
  • 1 stick
    unsalted butter, room temperature
  • 3 c
    confectioners' sugar
  • Bailey's Irish Cream
  • Jameson Irish whiskey

How To Make guinness, baileys, and jameson whiskey cupcakes

Test Kitchen Tips
For a stronger Baileys flavor, add more of it to the frosting. There's just enough frosting to put a small dollop on each cupcake. We used the wrong end of a piping tip to cut the hole in the cupcakes. If you don't want to buy large bottles, we bought two airplane-sized bottles of the Baileys and one of the Jameson. It was plenty for this recipe.
  • Muffin tins with paper liners.
    Preheat oven to 350 degrees and line a muffin tin with cupcake liners.
  • Guinness and butter in a saucepan.
    Combine the Guinness and butter (chopped into one-inch chunks) in a large saucepan and heat to melt butter.
  • Whisk in cocoa and brown sugar.
    Remove from heat and whisk in the cocoa and brown sugar.
  • Sour cream, eggs, and vanilla in a bowl.
    In a bowl, whisk the sour cream, eggs, and vanilla. Then add to the Guinness mixture.
  • Folding sifted flour and baking soda into chocolate mixture.
    Sift together the flour and baking soda. Fold into Guinness batter.
  • Batter poured into a baking dish.
    Pour into muffin tins and bake for 25 minutes or until an inserted toothpick comes out clean. Let stand for 10 minutes. Remove from muffin tins and cool completely on a rack.
  • Chocolate and cream in a bowl for the ganache.
    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 the bowl over a double boiler.
  • Mixing butter and Baileys into the melted chocolate.
    Add the butter and Baileys. Stir until combined. Set aside and cool until thick enough to be piped.
  • Cutting out the center of the cupcake.
    Meanwhile, cut out a portion from the center of each cupcake.
  • Ganache piped into the center of the cupcake.
    Pipe ganache into cupcakes.
  • Combining butter and Baileys for the frosting.
    FOR FROSTING: Put the stick of room-temperature butter in a large mixing bowl. Beat at medium-to-high speed for a few minutes. Add a few short glugs (4-8 Tbsps) of Baileys and a tiny bit of Jameson (to taste). Mix at a low speed.
  • Confectioners' sugar added to the bowl.
    Gradually spoon the confectioners' sugar into the bowl and mix at a low speed.
  • Frosting the cupcakes.
    Frost the cupcakes as desired or use a piping bag to decorate.