Guinness Cupcakes

  • Total Time

    • Prep Time

    • Bake Time

  • Serves



The black stuff, Irish Champagne, a pint of Plain; whatever you call Guinness you can't deny this is one iconic drink. If you are a fan, or baking for someone who love this drink then this is the bake for you. These sweet Guinness infused chocolate cupcakes are topped with a smooth and light Bailey buttercream to give the real Irish experience. These cupcakes make the perfect Father's Day gift or party treat for St Patricks Day celebrations.


  1. Preheat the oven to 170°C (150°C fan, gas mark 3), and line a cupcake tin with 12 cupcake cases.

  2. Pour the Guinness into a saucepan and add the butter, heat gently and stir until the butter has melted. Remove from the heat and add the cocoa powder and sugar stirring until well mixed.

    • 250ml Guinness
    • 250g Unsalted Butter (Softened)
    • 3 tbsp Cocoa Powder
    • 400g Unrefined Golden Caster Sugar (we like Billington's)
  3. In another bowl mix together the eggs, vanilla extract and buttermilk then add this to the mixture in the saucepan.

    • 2 Large Free Range Egg(s)
    • 1 tsp Vanilla Extract (We Like Nielsen Massey)
    • 140ml Buttermilk
  4. Sift together the flour, bicarbonate of soda and baking powder into a large bowl and pour in the contents of the pan then using a freestanding or hand held mixer, mix until the ingredients are all well combined.

    • 280g Plain White Flour
    • 2 tsp Bicarbonate of Soda
    • ½ tsp Baking Powder
  5. Spoon the mixture into the cupcake cases until they are about 2/3 full, then bake in the oven for 25 minutes or until a skewer comes out clean.

  6. Leave the cakes on a cooling wire to cool completely.

  7. To make the buttercream mix together the butter and icing sugar until there are no lumps, then add the Bailey's and mix until light and fluffy. The longer that you beat the buttercream for the lighter in texture it will become.

    • 150g Butter (Unsalted) (Softened)
    • 300g Icing Sugar (we like Silver Spoon)
    • 3 tbsp Bailey's (Irish Cream Liquer)
  8. Spoon the buttercream into a piping bag fitted with a star nozzle and pipe onto each cupcake.

Let's Bake

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  1. 5 star rating

    I love these cupcakes, they are always a massive hit with family and friends. And you get quite alot out of the mixture, I tend to get around 20-24

  2. 4 star rating

    Like Sandra I thought these were going to be a disaster as the batter was so running, but they turned out fine. Mine made 12 muffin sized cupcakes and 12 normal sized, so maybe use half the ingredients if you only want 12.

  3. 5 star rating

    I made these cupcakes yesterday, they are absolutely delicious .
    I was apprehensive as to the outcome as the mixture was very wet , more like a batter, indeed I used a ladle to fill the cupcake papers . My fears however were unfounded, as they baked beautifully. The quantity of mixture made 16 normal size cupcakes
    I chose to top mine with a buttercream laced with Baillies Irish Cream liqueur. Yummy

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