A step-by-step guide to making Guinness cupcakes.Guidecentral

There’s nothing more delightful than a cupcake. These little beauties are chocolatey and – with healthy doses of Guinness and Bailey’s Irish Crème – Irish to boot.

Follow these simple step-by-step instructions and whip up a batch yourself.

This recipe guide appears courtesy of Guidecentral.


o 1 cup unsalted butter

o 1 cup Guinness Stout beer

o ⅔ cup cocoa powder

o 1 cup light brown sugar, packed

o 1 tsp salt

o 2 cups all purpose flour

o 1 cup granulated sugar

o 1¼ tsp baking soda

o 2 eggs

o ½ cup sour cream

o Bailey's Irish Cream Frosting:

o ¾ cup unsalted butter, room temperature

o 3 - 3½ cups powdered sugar (depending on your tastes)

o pinch of salt

o 4 Tbsp Bailey's Irish Cream (original - although flavored ones would work as well)

o 2 Tbsp heavy cream

o Bailey's Chocolate Sauce:

o ⅓ cup Bailey's Irish Cream

o ¼ cup cocoa powder

o ¼ cup light corn syrup

1. Heat the butter, Guinness, cocoa powder and brown sugar in a saucepan over medium heat. Whisk until melted. Remove from heat and let cool to almost room temperature.

2. Preheat oven to 350 degrees. Line a muffin pan with cupcake liners and set aside. To the bowl of a stand mixer (or large bowl), add salt, flour, granulated sugar, and baking soda. Stir together to mix.

3. Add in cooled beer mixture and beat (slowly at first - then on medium speed) for about 1 minute. Add in eggs and sour cream, beat on medium speed for another 1-2 minutes. Batter will be slightly runny.

4. Pour batter to fill each muffin cup about ⅔ of the way. Bake for 20-25 minutes (mine took 20 minutes). Let cool in pan for 5 minutes and then remove to cool completely on a cooling rack.

5. Make sure cupcakes are completely cooled before frosting. In a stand mixer (or with hand mixer), cream butter until it is light and fluffy. Add salt and half of the powdered sugar. Beat on low speed until sugar is slightly incorporated, then add remaining half of the powdered sugar. Frosting will look dry at this point.

6. Add Bailey's and heavy cream and beat another 2-3 minutes.

7. The frosting is at a good consistency.

8. Add frosting to a piping bag fitted with a star tip (or whichever you prefer).

9. Frost cupcakes as desired. I started in a counter-clockwise circle around the outside and spiraled my way in and up towards the center.

10. Add Bailey's, cocoa powder and corn syrup to a small sauce pan and heat to a boil, whisking to incorporate. Once it boils, reduce heat and simmer for approximately 3 minutes. Remove from heat, add chocolate chips and stir until they are melted.

11. Drizzle over cupcakes as desired.

12. The Bailey's chocolate sauce would also be delicious over some vanilla ice cream!

13. Enjoy!!

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