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Guinness Chocolate Stout Cupcakes with Bailey’s Frosting

Guinness Chocolate Stout Cupcakes - featured image
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Moist, rich chocolate cupcakes made with Guinness stout and bittersweet chocolate, topped with a creamy Bailey’s Irish Cream frosting. Perfect for celebrations or cozy nights in, these cupcakes deliver deep flavor and a grown-up twist on classic chocolate cake.

Ingredients

Scale
  • 1 cup (240 ml) Guinness stout, room temperature
  • 1 cup (226 g) unsalted butter, softened (for cupcakes)
  • 3/4 cup (75 g) Dutch-process cocoa powder
  • 2 ounces (57 g) bittersweet chocolate, melted
  • 2 cups (250 g) all-purpose flour (can swap for 1:1 gluten-free blend)
  • 2 cups (400 g) granulated sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 2 large eggs, room temperature
  • 2/3 cup (160 ml) sour cream (full fat preferred; Greek yogurt works too)
  • 1 teaspoon vanilla extract
  • 1 cup (226 g) unsalted butter, softened (for frosting)
  • 3–4 cups (360–480 g) powdered sugar, sifted
  • 3 tablespoons (45 ml) Bailey’s Irish Cream (or milk and vanilla for kid-friendly)
  • 2 tablespoons (30 ml) heavy cream
  • Pinch of salt
  • Chocolate shavings (optional topping)
  • Cocoa powder (optional topping)
  • Sprinkles (optional topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line a standard 12-count muffin tin with paper liners.
  2. In a small saucepan, combine Guinness and butter. Heat over medium until butter melts (do not boil). Remove from heat and whisk in cocoa powder and melted bittersweet chocolate until smooth.
  3. In a medium bowl, whisk together flour, granulated sugar, baking soda, and salt.
  4. In a large bowl, beat eggs with sour cream and vanilla extract until smooth.
  5. Slowly pour the cooled chocolate stout mixture into the egg-sour cream mixture, whisking until fully incorporated. Add dry ingredients in two batches, stirring gently just until no dry flour remains.
  6. Divide batter evenly among cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Cupcakes should spring back lightly when pressed.
  7. Remove cupcakes from pan and cool on a wire rack for at least 30 minutes before frosting.
  8. For the frosting: In a large bowl, beat butter until creamy. Gradually add powdered sugar, beating well. Mix in Bailey’s Irish Cream, heavy cream, and a pinch of salt. Beat on high for 3-4 minutes until fluffy.
  9. Pipe or spread frosting generously on cooled cupcakes. Top with chocolate shavings, cocoa powder, or sprinkles as desired.

Notes

For gluten-free cupcakes, use a 1:1 gluten-free flour blend. For dairy-free, substitute vegan butter and coconut cream. For kid-friendly, replace Guinness with root beer or cola and Bailey’s with milk and vanilla. Use room temperature ingredients for best results. Don’t overmix the batter to keep cupcakes light. Frost only cooled cupcakes to prevent melting.

Nutrition

Keywords: Guinness cupcakes, chocolate stout cupcakes, Bailey’s frosting, St. Patrick’s Day dessert, Irish dessert, easy cupcakes, chocolate cupcakes, beer cupcakes, holiday baking

Find it online: https://blingbite.com/guinness-chocolate-stout-cupcakes-recipe-easy-baileys-frosting/