To celebrate this year’s St Patrick, how about a recipe that is a match made in heaven of two Irish finest exports Baileys and Guinness, these Guinness Cupcakes with Baileys Frosting are the way to go! Super rich deep chocolatey cupcake with a hint of stout flavour paired with the iconic taste of the Irish Cream Liqueur in a creamy frosting and of course a sprinkle of shamrock sprinkles!

The cupcake base comes from Nigella Lawson’s Feast cookery book, I’ve made it a couple of times before and love how it stays so moist. It’s the perfect chocolate cake base for any celebration as it will be a great crowd-pleaser, the Guinness gives a richness you don’t get in normal chocolate cake recipes. This recipe can be made into a sandwich cake rather than cupcakes, but they look so cute with their Baileys frosting crowns and mini shamrock sprinkles.

Half a can of Guinness will be left over from making this cake, so while the cupcakes are baking, why not have a glass of the black stuff and toast St Patrick?

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Guinness Cupcakes with Baileys Frosting Recipe

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• Author: foodnerd4life
• Total Time: 1 hour 5 minutes
• Yield: Serves 12 1x

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Description

Makes 12 Cupcakes

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Ingredients

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For the Cupcakes – 

• 125ml Guinness
• 125g Unsalted Butter
• 38g Cocoa Powder
• 200g Caster Sugar
• 70ml Sour Cream or Greek Yogurt
• 1 Large Free Range Egg
• 1/2tbsp Vanilla Extract
• 138g Plain Flour
• 1 1/4 tsp Bicarbonate of Soda

For the Frosting – 

• 75g Unsalted Butter, softened
• 3 tbsp Baileys Liqueur
• 175g Icing Sugar

For Decorating – 

• Shamrock Sprinkles

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Instructions

1. Oven to 180°C , prepare cupcake tins with green cupcake cases. Pour the Guinness into a large wide saucepan, add the butter and heat until the butter’s melted, take off the heat and whisk in the cocoa and sugar to the melted butter mixture.
2. Beat the sour cream with the eggs and vanilla and then pour into the cooled buttery, beery pan finally fold in the flour and bicarb to the beer mixture until combined.
3. Pour the cake batter into the cupcake cases, using an ice cream scoop, fill two-thirds full and bake for 35- 45 minutes. Leave to cool completely in the tin on a cooling rack, as it is quite a moist cupcakes.
4. When the cupcakes are cool and get ready to decorate the top.
5. Make the frosting. In a bowl, beat the butter until soft, and whisk in the icing sugar. It will be crumbly and dry, then add the Baileys and whisk in. The frosting will suddenly come together. Keep beating to smooth airy frosting. Scoop into a piping bag with a star nozzle until decorating.
6. Topping each cake with a frosting swirl, sprinkle over with shamrock sprinkles. Enjoy with a glass of Baileys or Guinness.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Cupcakes
• Method: Bake
• Cuisine: Irish

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