Chocolate Guinness Cupcakes with Creamy Bailey's Frosting

Chocolate Guinness Cupcakes, iced with Bailey's Icing, being decorated with green, white and gold sprinkles

Chocolate Guinness Cupcakes with Creamy Bailey's Frosting

Looking for the PERFECT boozy dessert to bring to St. Patrick's Day festivities? Chocolate Guinness Cupcakes with Creamy Bailey's Frosting make a lovely sweet treat. These cupcakes, which call for a cup of Guinness, bake up quickly before being topped with a decadent Irish Cream Frosting.

Prep Time 20

Cook Time 15

Total Time 35

Servings cupcakes

Calories 163kcal

Ingredients

Chocolate Guinness Cupcakes

1 cup all-purpose flour 120g
¼ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
¼ teaspoons kosher salt
3 eggs
½ cup mascarpone cheese at room temperature
1 cup granulated sugar
1 cup Guinness Extra Stout Beer

Irish Cream Frosting

½ cup mascarpone cheese
1 tablespoon Bailey's Irish Cream or another brand of Irish Cream
2 cups powdered sugar

Instructions

Make the Cupcakes

Preheat oven to 375°F. Line a cupcake tin with liners, and set aside.
Combine the flour, cocoa powder, baking soda, baking powder and salt in a large bowl. Whisk together until incorporated.
In another mixing bowl, cream together the eggs, mascarpone, and sugar using a hand mixer or a stand mixer.
Pour the Guinness into the wet ingredients, and stir until combined.
Pour the wet ingredients into the dry ingredients and whisk until just combined. You don't want to overmix this and don't need to worry about lumps!
Pour the batter into cupcake liners using a cookie scoop or a measuring cup.
Bake for 15-20 minutes or until a toothpick comes out clean.
When the cupcakes are baked through, remove from the oven, and let them cool completely.

Make the Irish Cream Frosting

Combine the mascarpone, Irish cream and powdered sugar in a large bowl.
Beat the ingredients with a hand mixer until smooth.
Once the cupcakes have cooled completely, dollop the frosting on top of them. (You can also use a pastry bag and swirl the frosting onto the cupcakes.)
Decorate the cupcakes with sprinkles or any other type of edible decoration before enjoying.

Notes

Please note that you might have to bake your cupcakes for a bit longer. In my older oven, I had to bake them for 22 minutes for them to be cooked all the way through.

Substitution alert: Can't find crema di mascarpone? Substitute it for the same amount of cream cheese, at room temperature.

To make this recipe KID FRIENDLY: Substitute milk for the Irish Cream in the icing. You don't need to worry about the Guinness in the cupcakes, though, because as the cupcakes cook, the alcohol will evaporate and give an extra chocolate-y punch. If you are uncomfortable with the beer in the cupcakes for your kids, substitute coffee for the stout.

To make this recipe EXTRA DECADENT: Brush the cupcakes with Irish Whiskey before icing. You can also use BelGioioso's crema di mascarpone cheese for extra creaminess with a little extra sweetness.

A word about storing these cupcakes: Since the frosting has a lot of dairy in it, I do not recommend storing iced cupcakes at room temperature. These would do far better in the fridge.

You can also bake the cupcakes before your gathering and make the frosting separately. Store the frosting in the fridge in a pastry bag or a bowl, and frost the cupcakes just before guests arrive.

Nutrition