These chocolate Guinness cupcakes with Baileys buttercream are dark, rich and extremely decadent!
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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Chocolate Guinness Cupcakes with Baileys buttercream
- 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
Bailey's 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.