Guinness Cupcakes with Irish Cream frosting



The cupcakes are light and tender and a quick mix that has great flavors.  A perfect way to use that last bottle of Guinness, if you don’t drink it first.

In a med bowl, whisk the Dry together:

  • ¾ cup coco powder
  • 2 cups sugar
  • 2 cups flour
  • 1Tb baking soda
  • pinch salt


In a large bowl, whisk the Wet together:

  • 1 bottle warm Guinness Draught
  • 1 stick melted butter
  • 1Tb vanilla


Using whisk beat in, one at a time:

  • 3 eggs


Stir in:

  • ¾ cup plain greek yogurt (or flavored with vanilla or honey, if you prefer. Omit vanilla)


Adding in parts, add Dry into Wet and beat until you have a mostly smooth batter.

Spoon batter into lined or greased cupcake tins and bake, turning, for 12-14 minutes at 350 degrees.

Top with Chocolate Irish Cream Frosting.

This is a good chocolate frosting with a mousse like texture but the chocolate overwhelmed the Irish cream and next time I will either do this with whiskey or make an Irish Cream cheese frosting.

Begin by setting up a large pan of ice water and a double boiler with a large bowl.

In the large heatproof bowl whisk together:

  • 2 large eggs
  • 2 cups powder sugar
  • ½ cup Irish Cream or Whiskey
  • Pinch salt


Place the bowl on the double boiler and heat, while stirring, until mixture reaches 160 degrees. Stir in:

  • 4oz unsweetened chocolate, finely chopped
  • 6Tb unsalted butter, diced


Stir until chocolate and butter have melted in. This should be smooth and glossy. Then stir in:

  • 2tsp Irish Cream or Whiskey


Now place bowl into ice bath, and with a mixer, beat until it becomes frosting consistency.  This should stiffen up, lose its sheen and turn a paler milk chocolate color.

Extra frosting can be stored in the fridge for up to a week.

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