Guinness Cupcakes with Irish Cream Frosting

Maggie May Schill


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 vote
24 cakes
15 Min
20 Min



4 c
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!!!)


2 c
heavy cream
3 c
bittersweet chocolate, chopped
1/4 c
irish cream liqueur
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


  • 1Preheat oven to 350'F
    Line two cupcake pans with cupcake liners. Total 24 cupcakes.
  • 2Place 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.
  • 3Sift flour, baking powder, pudding powder, and salt together in a large mixing bowl. Set aside.
  • 4In a large bowl with an electric mixer cream sugar and eggs together.
  • 5Add vanilla extract and sour cream to the egg mixture and mix on medium speed until a bit fluffy. About 3 minutes.
  • 6Add 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.
  • 7Add flour mixture to egg mixture in 3rds. Completely incorporate each 3rd of flour before adding the next 3rd of flour.
  • 8With the mixer still on, add the remaining 1/2 cup of Guinness and turn mixer on high to whip the stout into the batter.
  • 9Pour 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.
  • 10For 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.
  • 11For 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.
  • 12Assembly:

    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.

Printable Recipe Card

About Guinness Cupcakes with Irish Cream Frosting