Chocolate Guinness Cupcakes With Irish Cream Frosting

Rich, velvety, and sinfully decadent, these Chocolate Guinness Cupcakes With Irish Cream Frosting are the perfect treat for any celebration.

The deep, dark flavors of Guinness stout pair beautifully with the sweetness of Irish cream, making for a match made in heaven in these moist and indulgent cupcakes.

Ingredients

• For cupcakes:
• All-purpose flour, 1 1/2 cups
• Granulated sugar, 1 cup
• Unsweetened cocoa powder, 2/3 cup
• Baking soda, 1 teaspoon
• Salt, 1/2 teaspoon
• Guinness stout, 1/2 cup
• Whole milk, 1/2 cup
• Large eggs, 2
• Vegetable oil, 2 tablespoons
• Vanilla extract, 1 teaspoon
• For Irish cream frosting:
• Unsalted butter, 1 cup
• Confectioners’ sugar, 2 cups
• Irish cream liqueur, 2 tablespoons
• Heavy cream, 2 tablespoons
• Salt, 1/4 teaspoon

Instructions

Preheat your oven to 350°F (180°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.

Set aside.

In a large bowl, whisk together the Guinness stout, milk, eggs, oil, and vanilla extract. Gradually add the dry ingredients to the wet ingredients, whisking until smooth.

Divide the batter evenly among the muffin cups.

Bake for 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool completely in the pan.

For the frosting, beat the butter in a large bowl until creamy.

Gradually add the confectioners’ sugar, beating until smooth and creamy. Add the Irish cream liqueur, heavy cream, and salt, beating until combined.

Once the cupcakes are completely cool, frost each cupcake with the Irish cream frosting.

Serve and share with friends and family!

Notes

Make sure to use high-quality cocoa powder for the best chocolate flavor.

If you don’t have Guinness stout, you can substitute it with another dark beer or a mixture of equal parts water and molasses.

Don’t overmix the batter, as this will result in dense cupcakes.

If you’re not a fan of Irish cream liqueur, you can substitute it with an equal amount of heavy cream or half-and-half.

To ensure the frosting is smooth and creamy, make sure to beat the butter until it’s light and fluffy.

You can adjust the amount of Irish cream liqueur to your taste, depending on how strong you like the flavor.

These cupcakes are perfect for St. Patrick’s Day or any time you need a decadent chocolate treat.

Store leftover cupcakes in an airtight container at room temperature for up to 3 days.

Nutrional Value

• Calories: 340
• Total Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 40mg
• Sodium: 250mg
• Total Carbohydrates: 44g
• Dietary Fiber: 2g
• Sugars: 28g
• Protein: 4g