GUINNESS CHOCOLATE CUPCAKES WITH BAILEYS KERRYGOLD BUTTERCREAM FROSTING
IRISH CUPCAKES … Guinness and Baileys and Kerrygold—oh my!
Rich, boozy, and swirled with Nutella goodness, these Guinness Chocolate Cupcakes are pure indulgence in every bite. The deep, malty notes of Guinness enhance the chocolate, making the cupcakes ultra-moist and fudgy, while ribbons of creamy Nutella add an irresistible swirl of hazelnut decadence. Topped with a silky Baileys-infused buttercream, these treats strike the perfect balance between bold, chocolatey richness and smooth, boozy sweetness. Whether you're celebrating St. Patrick’s Day, a special occasion, or just craving something sinfully good, these cupcakes are guaranteed to impress. Pair them with a pint of Guinness or a shot of Baileys for the ultimate dessert experience!
GUINNESS CHOCOLATE CUPCAKES WITH BAILEYS BUTTERCREAM FROSTING
This St Patrick's Day, taste the flavors of Ireland with these rich perfectly flavored boozy cupcakes.
Ingredients
Instructions
- Preheat your oven to 350° and line a muffin tin with cupcake liners.
- Simmer the Guinness in a saucepan over medium heat until slightly reduced, about 5 minutes. Remove from heat and stir in the butter until melted. Let cool.
- In a large mixing bowl, whisk together the sugars, eggs, sour cream, and vanilla extract. Gradually mix in the cooled Guinness mixture.
- Sift together the flour, cocoa powder, baking soda, and salt. Slowly add the dry ingredients to the wet mixture, stirring until just combined.
- Divide the batter evenly among the cupcake liners, filling each to 2/3 full.
- Swirl in the Nutella: Spoon 1 teaspoon of Nutella onto each cupcake. Use a toothpick or skewer to gently swirl it into the batter, creating a marbled effect.
- Bake until a toothpick inserted into a non-Nutella area comes out clean of batter and only shows crumbs—20-22 minutes. Let cool in the pan for 5 minutes before transferring to a wire rack.
- Transfer to a wire rack and let cool entirely before frosting.
- In a stand mixer outfitted with a paddle attachment, beat the butter until creamy, then gradually add the powdered sugar, beating until fluffy. Mix in the Baileys, vanilla, and a pinch of salt until smooth.
- Transfer frosting into a piping bag with its tip. Pipe the frosting in a swirl onto the cooled cupcakes.
- Eat and enjoy!
Nutrition Facts
Calories
49Fat
2 gSat. Fat
1 gCarbs
7 gFiber
0 gNet carbs
6 gSugar
4 gProtein
1 gSodium
72 mgCholesterol
15 mg
