Go Back
–+ servings
Print

Stout Whiskey Cupcakes

This recipe for Stout Whiskey Cupcakes start with a stout cake base, are filled with a delicious whisky ganache, and topped with a sweet Irish cream frosting!
Course Desserts
Cuisine American
Keyword baking, cake, chocolate, cupcake, dessert, St Patricks Day, whiskey
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 24 cupcakes
Calories 395kcal
Author Jesseca

Equipment

Ingredients

Guinness Cupcakes

  • 1 cup Guinness
  • 1 cup butter softened
  • 3/4 cup dark cocoa
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2/3 cup plain yogurt

Whiskey Ganache

  • 3/4 cup chocolate chips
  • 1/3 cup heavy cream
  • 1-3 teaspoons Irish Whiskey

Irish Cream Frosting:

  • 1 cup butter soft
  • 4 cups powdered sugar
  • 4-5 tablespoons Bailey’s Irish Cream Coffee Creamer
US Customary - Metric

Instructions

Guinness Cupcakes

  • Preheat the oven to 350 degrees. Line two muffin tins with paper liners and set aside.
  • Heat the Guinness and butter in a small sauce pan until the butter is melted, about 1 minute.
  • Whisk in the cocoa powder and stir until smooth. Remove from the heat.
  • Stir the flour, sugar, baking soda and salt in a small bowl. Set aside.
  • Combine the eggs, vanilla, and yogurt in the bowl of your electric mixer and stir until fully incorporated, about 2 minutes.
  • Add the chocolate beer mixture and continue to stir until combined. Slowly fold in the dry ingredients.
  • Fill the cupcake liners 3/4 full. Bake 15 minutes or until a toothpick comes out clean.
  • Cool completely.

Whiskey Ganache

  • Place the chocolates into a small glass bowl and set aside.
  • Heat the heavy cream until just boiling. Pour over your chocolates and let sit for two minutes.
  • Stir until melted and smooth. Add the whiskey and continue to mix until fully incorporated.

Irish Cream Frosting:

  • Whip the butter until fluffy with the paddle attachment of an electric mixer, about 3 minutes.
  • Add the powdered sugar, one cup at a time.
  • Mix in the coffee creamer. Turn the mixer to low/medium speed and whip five minutes, or until fluffy.

Nutrition

Serving: 1cupcake | Calories: 395kcal | Carbohydrates: 48g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 335mg | Fiber: 2g | Sugar: 36g