Guinness Cupcakes with Baileys Irish Cream Frosting

It’s a perfect day for Guinness cupcakes topped with Bailey’s frosting. These chocolate stout cupcakes are filled with a silky Irish whiskey ganache and finished with a sweet Irish cream buttercream—an ideal dessert for St. Patrick’s Day celebrations or any time you’re craving a rich, boozy chocolate treat.

Happy St. Patrick’s Day! Below you’ll find my go-to recipe for Guinness cupcakes with Bailey’s frosting and a whiskey ganache. The cupcakes are deeply chocolate-y and wonderfully moist; the ganache adds a boozy center and the Bailey’s buttercream brings a creamy, sweet finish. Both the ganache and the frosting can be prepared ahead, which makes assembly quick and stress-free for parties and gatherings.

Why you’ll love this recipe

This is a very Irish-inspired dessert—perfect for St. Patrick’s Day. The batter uses a stout beer (Guinness) to boost chocolate flavor and add subtle malty notes. The cupcakes bake up moist and tender, while the Bailey’s buttercream is sweet and creamy. Adding an Irish whiskey ganache to the center creates a decadent bite that pairs beautifully with the frosting. Both the ganache and frosting can be made ahead, making these cupcakes easy to prepare for gatherings.

Ingredient notes

• Guinness: A stout enhances the chocolate flavor and adds depth. Guinness Extra Stout works well, but other stouts or a draught version are fine.
• Sour cream: Full-fat sour cream keeps the cupcakes very moist. Plain yogurt is a suitable substitute if needed.
• Unsalted butter: Use room-temperature unsalted butter for the batter, ganache, and frosting for the best texture.
• Cocoa powder: Choose a high-quality unsweetened cocoa for a richer chocolate taste.
• Chocolate chips: Semisweet or chopped bittersweet chocolate both work; the chips melt into the batter and form the base of the ganache.
• Irish whiskey: Adds a warm, boozy note to the ganache—optional if you prefer not to include alcohol in the filling.
• Bailey’s Irish Cream: Used in the buttercream for that distinctive Irish-cream flavor; add gradually until you reach piping consistency.

Recipe variations

This recipe yields 24 cupcakes. For a smaller batch, halve the ingredients to get 12 cupcakes. The batter also adapts well to being baked as a cake—use two 9-inch rounds or a 13×9 pan; baking time will be longer in a cake pan (about 25–35 minutes depending on your oven).

To make an alcohol-free version: substitute Bailey’s coffee creamer in the frosting and omit the Irish whiskey in the ganache (increase the cream slightly to maintain texture). The alcohol in the Guinness mostly bakes off, but you can swap in an alcohol-free stout if you prefer.

If Bailey’s frosting seems too sweet, try a classic buttercream or a cream cheese–buttercream by replacing half the butter with block cream cheese for a tangier finish. For festive presentation, use gold liners, green sprinkles, or themed toppers to celebrate the holiday.

How to make Guinness cupcakes with Bailey’s frosting

1. Make the Guinness chocolate mixture: In a medium saucepan, simmer the beer and butter together over medium heat until the butter melts.
2. Add the cocoa powder and chocolate chips to the pan. Stir until fully melted and smooth. Remove from heat and let the mixture cool slightly.
3. Combine dry ingredients: whisk together the flour, sugar, baking soda, baking powder, and salt in a separate bowl and set aside.
4. Whisk the wet ingredients: in a mixing bowl, beat the eggs and sour cream (or yogurt) until smooth, then slowly add the cooled chocolate mixture.
5. Fold the dry ingredients into the wet mixture just until combined—do not overmix.
6. Divide the batter among cupcake liners, filling each about two-thirds full. Bake at 350°F (175°C) for 15–18 minutes, or until a toothpick inserted in the center comes out clean. Cool on a rack.
7. Make the Irish whiskey ganache: in a saucepan over low heat, melt the chocolate chips with heavy cream and butter, stirring until smooth. Remove from heat and stir in the Irish whiskey. Let the ganache cool and thicken.
8. Core the cooled cupcakes with a cupcake corer or the wide end of a piping tip and spoon the thickened ganache into each hole.
9. Prepare the Bailey’s frosting: beat room-temperature butter with confectioners’ sugar and 4 tablespoons Bailey’s until smooth. Add extra Bailey’s one tablespoon at a time if you need a softer, pipeable consistency.
10. Pipe or spread the frosting on each filled cupcake and serve.

Expert tips

Read the entire recipe first. There are several components—ganache, batter, and frosting—so gather and prep ingredients before you begin.

Weigh ingredients when possible. Weighing ensures accuracy, especially for flour and cocoa powder. If you don’t have a scale, spoon the flour into the measuring cup and level it with a knife—don’t pack it down.

Use room-temperature ingredients. Eggs, butter, and sour cream that are at room temperature combine more smoothly and produce a more even batter and softer cupcakes.

If you’re new to melting chocolate or making ganache, take it slow over low heat and stir constantly until smooth. Removing the pan from heat before adding alcohol helps integrate the whiskey without causing the chocolate to seize.

Storage and make ahead tips

Storing: Keep assembled cupcakes in an airtight container for up to 3 days at room temperature or up to 1 week in the refrigerator. For best texture, assemble up to 24 hours before serving.

Make ahead: The ganache and frosting can be stored separately in airtight containers in the refrigerator for up to 5 days. Bring them to room temperature and stir before using; you can gently reheat ganache in short bursts in the microwave on 50% power.

Freezing: Unfrosted cupcakes freeze well for up to 3 months—cool completely, wrap individually, and store in an airtight container. I don’t recommend freezing frosted cupcakes or the ganache because thawing can affect texture.

Frequently Asked Questions

Related recipes

More dessert ideas to try this St. Patrick’s Day:

Bailey’s Chocolate Whoopie Pies

Classic Irish Apple Cake

Guinness Chocolate Donuts

Chocolate Guinness Cake with Bailey’s Cream Cheese Frosting

More St. Patrick’s Day Recipes

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This recipe was originally published March 14, 2014 under a previous name. The recipe and name have since been updated to reflect the ingredients and to be sensitive to name changes.