Guinness and Bailey’s and Whiskey– Oh, My!

Apr 9, 2014 by


I’m always looking for yummy desert recipes that include the Holy Trinity of Irish libations–Guinness Stout, Bailey’s Irish Cream liqueur, and Irish whiskey.  This rich recipe from for Chocolate Beer Cupcakes with Whiskey Filling and Irish Cream Icing--sorry, I didn’t pick the lengthy name– has it all,  plus dark chocolate,  in  a lush (no pun intended) combo sure to please the Celtic palate.


Of course, these little chocolate whiskey cakes are perfect for St Patrick’s Day, but why serve them just once a year?  A taste of the Irish “spirits” is good for the soul any time of the year.


For a a video link showing how the cupcakes are made, click HERE.



1 cup Irish stout beer (I always use Guinness stout )
1 cup butter (unsalted)
3/4 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups white sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

2/3 cup heavy whipping cream
8 ounces bittersweet chocolate, chopped (the more cocoa content, the richer the chocolate taste–I use the 85% dark chocolate )
2 tablespoons butter
1 teaspoon Irish whiskey, or more to taste-I always use a wee bit more ( it’ll be GRAND! ) and Jameson’s or Redbreast whiskey

1/2 cup butter, softened (unsalted)
3 cups confectioners’ sugar, or more as needed
3 tablespoons Irish cream liqueur (such as Baileys®), or more to taste

1. Preheat oven to 350 degrees F (175 degrees C).
2. Line 24 muffin cups with paper liners. I love the new parchment cupcake liners–gives the cupcakes a polished look.

3. Bring Irish stout beer and 1 cup butter to a boil in a saucepan and set aside until butter has melted, stirring occasionally. Mix in cocoa powder until smooth.
4. Whisk together flour, sugar, baking soda, and salt in a bowl until thoroughly combined.
5. Beat eggs with sour cream in a large bowl with an electric mixer on low until well combined. Slowly beat in the beer mixture, then the flour mixture; beat until the batter is smooth.
6. Divide batter between the prepared cupcake cups, filling each cup about 2/3 full.
7. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 17 minutes.
8. Cool the cupcakes completely. Cut cores out of the center of each cupcake with a sharp paring knife. Discard cores.
9. Bring cream to a simmer in a saucepan over low heat; stir in bittersweet chocolate until melted.
10. Mix in 2 tablespoons butter and Irish whiskey until butter is melted; let mixture cool to room temperature. Filling will thicken as it cools.
11. Spoon the filling into the cored cupcakes.  Set aside to cool.
12. For frosting, whip 1/2 cup butter in a bowl with an electric mixer until fluffy, 2 to 3 minutes.
13. Set mixer to low speed and slowly beat in confectioners’ sugar, 1 cup at a time, until frosting is smooth and spreadable. Beat in the Irish cream liqueur; adjust thickness of frosting with more confectioners’ sugar if needed.
14. Spread frosting on filled cupcakes.  Lick the leftovers off the beaters. Well, that’s what I do.


Garnish Suggestions: cocoa powder; colored sugar; chocolate drizzle; caramel drizzle; crumbled bits of the cupcake you scooped out of the centers; cherries; coarse Demara sugar; cinnamon powder.


Recipe from, ALL RIGHTS RESERVED © 2014

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1 Comment

  1. Jez

    Discard the ‘core’ of the cupcakes? Are you serious? Eat those too!!! Or save them for your friend(s) who, for some ungodly reason, don’t eat/like icing.