Guinness Whiskey and Irish Cream Cupcakes


For Cupcakes

  • 1 cup Guinness
  • 1 stick unsalted butter/ 1 cup unsalted butter
  • 1 cup of cocoa powder
  • 3 eggs
  • ¼ cup sour cream
  • 2 cups flour
  • 2 cups powdered sugar
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt

For Whiskey Ganache Filling

  • 8 ounces dark chocolate, crushed
  • 2/3 cups heavy cream
  • 2 tablespoons butter
  • 2 tablespoons Irish whiskey

For Irish Cream Frosting

  • 2 cups unsalted butter
  • 4 cups powdered sugar
  • 6 tablespoons Bailey’s Irish cream


  • Take 1 cup of Guinness whiskey and 1 stick of butter in a pan over medium-low heat. Stir until the butter is melted.
  • Now, add in 1 cup cocoa powder and whisk gently.
  • Once the cocoa powder is combined, let it cool for a while. Then, add 3 eggs one by one using the hand mixer.
  • Stir in ¼ cup of sour cream to the above mixture. Your wet chocolate mix is ready.
  • Now, make the dry batter by straining 2 cups of flour, 2 cups powdered sugar, ¼ teaspoon of baking soda, and ¼ teaspoon of salt.
  • Mix them to be combined completely.
  • Now, add the dry batter to the wet batter, in small batches and stir clockwise.
  • Do not overmix or leave any bubble. Pour in cupcake liners and tap on the kitchen top two to three times to remove air bubbles.
  • Preheat the oven at 300˚F for 10 minutes. Place the cupcake liner and adjust the temperature at 400˚F or 180˚C for 25 minutes.
  • While the cupcakes are in the oven, make the filling. You will have to take 8 ounces of chopped dark chocolate and place it over a double boiler.
  • Take 2/3 cups of heavy cream and bring it to a simmer. Add the cream to the chocolate and remove it from the boiler.
  • Whisk the cream with chocolate. When it fully combines, add in 2 tablespoons of butter and 2 tablespoons of Irish whiskey.
  • Whisk them until the ganache is mixed. Freeze for half an hour so it takes cream-like consistency.
  • To make the frosting, mix 2 cups of unsalted butter with 4 cups of powdered sugar using a hand mixer. Add sugar in batches when the butter is beaten light.
  • Add 6 tablespoons of Bailey’s Irish Cream to the above frosting and whisk until fully combined.
  • Take the cupcakes out of the oven. Cool them for 20 to 30 minutes, then fill them and decorate with frosting. Enjoy!