Guinness Irish Cream Cupcakes

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These Guinness Irish Cream Cupcakes have a rich, deep flavor. The caramel is great and the Baileys icing is, well… the icing on the cake!

My brother (and sister-in-law, too) moved this week and is no longer a “Hey, want to come over for dinner” distance from us. I am happy for him, truly, but we will all miss him terribly.

His work friends had a going-away party for him at his favorite home-away-from-home, and I brought these cupcakes to send him off. These seemed like cupcakes meant for boys. They are not, of course, just for boys, but they were totally appropriate to eat while drinking Guinness. I am happy to report that they were a hit.

I am not a fan of Guinness, but I love to cook with it. I had the Guinness Cupcakes from Alexandria Cupcake, and they ended up being my favorite flavor, I was shocked! It doesn’t really taste like stout, but it is a rich, deep flavor. The Baileys frosting is perfect on top and the caramel sauce has a little bit of kick from the Jameson. The caramel sauce is a keeper. The perfect consistency, and so pretty. If you need more in-depth instruction on making caramel, I include step-by-step instruction here. The cupcake recipe is from Smitten Kitchen and the caramel is from Gourmet.

Ingredients //

Jameson Caramel Sauce:

• 1 cup Dixie Crystals sugar
• 1/4 cup water
• 6 tbsp Jameson Irish Whiskey
• 1/4 cup heavy cream
• 1/4 tsp salt

Guinness Cupcakes:

• 1 cup Guinness
• 1 cup butter
• 3/4 cup cocoa powder
• 2 cups flour
• 2 cups Dixie Crystals sugar
• 1 1/2 tsp baking soda
• 3/4 tsp salt
• 2 eggs
• 2/3 cup sour cream

Baileys Frosting:

• 1/2 cup butter, room temperature
• 3 cups Dixie Crystals confectioners’ sugar
• 1/4 − 1/2 cup Baileys

How To // The Steps

Step 1: Add sugar and water in a saucepan. Combine whiskey, cream, and salt in a measuring cup and set aside.

Step 2: Bring sugar to a boil over MED-HIGH heat, without stirring, until the sugar is deep golden brown. It takes about 5 to 10 minutes. Remove the pan from the heat and add the cream. Whisk until it is smooth. Let cool and transfer to a container. I like to use a squeeze bottle, it makes the decorating easier.

Step 3: Add the Guinness and butter to a medium saucepan, bring to a simmer over MEDIUM heat. Add cocoa and whisk until smooth. Set aside and let cool.

Step 4: Whisk flour, sugar, baking soda, and salt in a large bowl.

Step 5: Beat the eggs and sour cream in the bowl of an electric mixer.

Step 6: Add the Guinness mixture and beat until combined.

Step 7: Add the flour mixture and mix until just combined.

Step 8: Divide the batter evenly among two muffin tins lined with paper liners. Bake in a preheated 350°F oven for 17 to 20 minutes. Cool completely on a wire rack.

Step 9: Beat the butter in the bowl of an electric mixer. Add 1 cup sugar, beat until combined, gradually add remaining sugar. Add the Baileys until the frosting is desired consistency. Add more Baileys or sugar, if needed.

Step 10: Frost cupcakes with Baileys frosting and drizzle with caramel.

Variations //

I know that I will get a few emails and comments asking how to make these alcohol-free, and completely respect the choice to not use alcohol. But in this case, I think that there really is no substitute and would probably make something else. Also, these cupcakes are for adults only.

Edit: One reader, Mikki Lee, devised a somewhat-kid-friendly version of the recipe:

I kept the cupcake recipe the same, but cooked the beer and butter mixture longer to burn out the alcohol. Then instead of using baileys – the alcoholic drink – I used baileys Irish cream, the coffee creamer! It worked great. For the caramel, I kept it the same, because as you said, sometimes there really is no substitute! So for half they have the caramel and the other half, green sugar crystals.

FAQs //

How To Store Guinness Irish Cream Cupcakes //

Let the cupcakes cool completely. Storing them while still warm will result in soggy cupcakes from the residual moisture. Place in an airtight container or cake carrier, making sure there is enough room for the icing. Pop in the fridge where they will last for up to 4 days. You can also freeze them for up to 3 months. Just let them thaw at room temperature before serving.