guinness cupcakes with irish cream frosting

★★★★★ 1
a recipe by
Maggie May Schill
Jacksonville, FL

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 Gold Irish butter and Irish Cream liqueur, along with an Irish cream ganache filling. Kerry Gold has a very earthy flavor, so I typically would bake with it, but it somehow made sense with Guinness and the flavors worked well despite the earthiness of the butter.

★★★★★ 1
serves 24 cakes
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For guinness cupcakes with irish cream frosting

  • 4 c
  • 4 c
    cake flour
  • 4 lg
    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!!!)
  • 2 c
    heavy cream
  • 3 c
    bittersweet chocolate, chopped
  • 1/4 c
    single malt whiskey
  • 1 tsp
    pure vanilla extract
  • 1 Tbsp
    unsalted butter
  • 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

How To Make guinness cupcakes with irish cream frosting

  • 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.