These chocolate Guinness cupcakes with Baileys buttercream are dark, rich and extremely decadent! Rich chocolate cupcakes topped with a divine Baileys Irish cream frosting.
I don’t tend to make many cupcakes these days, but since I was going to a St. Patrick’s Day party this weekend I thought it would be a perfect excuse to bake a batch of these beauties.
I make Nigella Lawson’s chocolate Guinness cake at least once a year. It is one of my all time favourites – I’m no Guinness drinker but I absolutely love the flavour it imparts into this dark, damp cake.
It’s not as rich as you would think – it’s actually surprisingly light and so, so moist. Even if you don’t like the idea of beer in a cake, I would advise you to give it a go – you’ll be pleasantly surprised. These chocolate Guinness brownies with salted caramel Baileys glaze are also a great example of how well Guinness works with chocolate – I can’t recommend them highly enough!
The Baileys buttercream complements the chocolate Guinness cake perfectly. It’s a match made in heaven!
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- 250 ml Guinness
- 250 g butter
- 75 g cocoa powder
- 400 g caster sugar
- 2 medium eggs
- 150 ml sour cream
- 1 Tbsp vanilla extract
- 275 g plain flour
- 2 1/2 tsp bicarbonate of soda
FOR THE BAILEYS IRISH CREAM BUTTERCREAM (Will be enough to ice your 24 cupcakes/loaf cake)
- 250 g soft butter
- 500 g Icing sugar
- 1-2 tablespoons Bailey's Irish Cream
- Preheat the oven to 180C/Fan 160/Gas mark 4.
- Line two muffin/cupcake trays with cupcake cases.
- Melt the Guinness and butter together over a low heat in a large saucepan. When the butter has melted, whisk in the cocoa powder and sugar.
- In a medium sized jug, beat together the sour cream, eggs and vanilla. Pour this into the Guinness mixture and stir.
- Finally, sift together the flour and bicarbonate of soda and gradually whisk into the pan. I find if you chuck in all the flour at once you end up with a lumpy mixture that takes forever to smooth out! I find one of those mini whisks extremely useful for this task.
- Pour the mixture into a large jug (much easier for filling the cupcake cases) and fill the cases no more than two thirds full.
- The batter will be runnier than a normal cupcake batter.
- Bake for 20-25 minutes or until the cupcakes are well risen.
- Simply place all the ingredients in a bowl and mix really well on high speed (preferably using a mixer) for 7-10 minutes or until very light and mousse like in texture.
- Taste and add more Bailey's if you think it needs it.
Makes 24 cupcakes OR 12 cupcakes and one 2lb loaf cake
Adapted From "chocolate Guinness cake" by Nigella Lawson
Nutrition Information:Yield: 24 Serving Size: 1 grams
Amount Per Serving: Calories: 376Total Fat: 19gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 62mgSodium: 142mgCarbohydrates: 49gFiber: 1gSugar: 38gProtein: 3g
Calories and Nutritional information are calculated by a third party application and should be used as a rough guide only.