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Cupcakes with a can of Guinness next to them
40Total Time
15Prep Time
25Bake Time

Guinness Cupcakes

6 Reviews

About our Guinness cupcakes recipe

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.

40Total Time
15Prep Time
25Bake Time


  1. Step 1:

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

  2. Step 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.

  3. Step 3:

    In another bowl mix together the eggs, vanilla extract and buttermilk then add this to the mixture in the saucepan.

  4. Step 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.

  5. Step 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. Step 6:

    Leave the cakes on a cooling wire to cool completely.

  7. Step 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.

  8. Step 8:

    Spoon the buttercream into a piping bag fitted with a star nozzle and pipe onto each cupcake.


  • For the Cupcake

    • 250ml Guinness
    • 250g Unsalted butter (softened)
    • 400g Billington's Unrefined Golden Caster Sugar
    • 2 Large free range egg(s)
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 140ml Buttermilk
    • 280g Allinson's Plain White Flour
    • 2 tsp Bicarbonate of soda
    • 1/2 tsp Baking powder
    • 3 tbsp Cocoa powder
  • For the Buttercream

    • 150g Butter (unsalted) (softened)
    • 300g Silver Spoon Icing Sugar
    • 3 tbsp Bailey's (irish cream liquer)


  • 12 hole cupcake case
  • 12 cupcake cases
  • Saucepan
  • Mixing bowl
  • Wire cooling rack
  • Piping bag
  • Star nozzle

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