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.
Method
Step 1:
Preheat the oven to 170°C (150°C fan, gas mark 3), and line a cupcake tin with 12 cupcake cases.
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.
Step 3:
In another bowl mix together the eggs, vanilla extract and buttermilk then add this to the mixture in the saucepan.
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.
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.
Step 6:
Leave the cakes on a cooling wire to cool completely.
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.
Step 8:
Spoon the buttercream into a piping bag fitted with a star nozzle and pipe onto each cupcake.
Ingredients
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)
Utensils
- 12 hole cupcake case
- 12 cupcake cases
- Saucepan
- Mixing bowl
- Wire cooling rack
- Piping bag
- Star nozzle
Recipe Reviews
This was amazing, my fellow baker tipped in more Guinness and Baileys when I wasn't looking but all came out amazing. Don't be put off by the batter like mixture it will come out great! Thank you for the recipe.
Thank you for this recipe. I followed the advice above about using half the ingredients and I made 9 out of 12 of the cupcakes. They were baked for a birthday as I couldn't risk making the cake in case it went wrong. The person they were baked for loved them and said they were really good. However, I did use the wrong guinness (7.5% alcohol) which apparently made it more potent. But overall, really happy with how they turned out. If I'm brave enough in the future, i might try the cake.
Calling myself a novice baker is generous, but even I can take this recipe and actually end up with delicious cupcakes! About to make them for the 4th time by popular demand from my girlfriend. One other thing to note is the quantity of guiness is pretty flexible, I end up using 350-400ml and they taste delicious and are really moist!
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
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.
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
Ingredients
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)
Utensils
- 12 hole cupcake case
- 12 cupcake cases
- Saucepan
- Mixing bowl
- Wire cooling rack
- Piping bag
- Star nozzle