Tag Archives: alcoholic

Guinness cupcakes with Baileys frosting

19 Mar

In the spirit of St. Patrick’s Day, we have put a bit of Guinness, whiskey, and Bailey’s Irish cream to good use in this recipe from Smitten Kitchen – Irish car bomb cupcakes. I had already gone through a four pack of the Guinness we had planned to use the first time we wanted to make these delicious cupcakes, so we decided to hurry up and make it, just in time for Boston’s favorite holiday, and to prevent me from finishing another four pack.

These cupcakes are amazing. Christine likes them as long as the ganache filling isn’t too strong tasting. We had to improvise a bit because of some first time mistakes, but overall it turned out really well, and partygoers at a recent CW Taekwondo party seemed to agree.

Adapted from Smitten Kitchen: (changes are made in bold)


Irish Drunken Cupcakes

Cupcake batter

1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup L.A. Burdick’s dark hot chocolate drink mix
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

Vanilla Ganache Filling

2 tablespoons butter, room temperature
2 teaspoons vanilla extract
2/3 cup milk (heavy cream if you have it, we didn’t)
1/3 cup sugar
1/3 cup corn starch

1/2 shot Irish whiskey (optional)

Baileys Frosting

3 to 4 cups sugar (for a more smooth frosting, use confectioner’s sugar
1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperatue
Baileys to taste (about 1 or 2 shots)

Make the cupcake batter
Heat up the butter and Guinness over medium heat. Add in chocolate powder and mix until thoroughly melted, and take off heat. Preheat oven to 350 degrees. Line cupcake tins with cupcake liners. Since it’s after Valentine’s Day, leftover heart-covered liners are great.


Mix the dry ingredients (flour, sugar, baking soda, and salt) in a bowl. Mix the wet ingredients (eggs, sour cream, and stout mixture) in another bowl and beat until blended.



Add the dry ingredients and fold into the mixture until completely combined. Do this with a large rubber spatula and make sure that all the dry powder has mixed completely.


Fill each cupcake liner about 2/3 full, and bake for about 17 minutes, until a chopstick or toothpick comes out clean when poked into the middle of a cupcake. Rotate tray half way through to ensure even heating.

Make the ganache

On medium heat mix the butter, vanilla, and milk in a sauce pan until the butter is completely melted. Keep stirring and do not let the milk burn. In a small bowl, mix the whiskey and cornstarch until the cornstarch is completely dissolved and the mixture is a thick and smooth liquid.


Pour the mixture into the sauce pan, constantly stirring and flattening out lumps. Pour the sugar into the mixture and stir until everything is combined and thick, and pour into a bowl to cool. Note: to make the ganache less alcoholic tasting, use less whiskey or add more sugar.

Make the frosting

We didn’t quite follow the directions correctly but our frosting came out pretty well anyways. You should have the butter at room temperature and whip it until it is fluffy, then add confectioner’s sugar and keep whipping it until it is thick. We basically heated up cold butter in the microwave until it was basically melted, and added in granulated sugar and made it completely mixed. The sugar remains granular so the icing is kind of crunchy. Then, add in one or two shots of Bailey’s and continue to mix.


Fill and frost the cupcakes

We took an empty water bottle, removed the cap, and used the opening to make holes in the cupcakes. Slowly push down as you twist the bottle back and forth, and when it has gone into the cupcake past where the lid usually stops, pull it out.


There will be a small plug of cupcake in the bottle, and a quick squeeze will cause it to fly out into willing and hungry mouths. To fill them with the ganache, spoon all the ganache into a plastic bag and seal it. Cut off the tip of a corner of the bag, and use the bag to squeeze small amounts of filling into the holes in the cupcakes.

Put the frosting into another bag and use it similarly to put frosting on top of the cupcake. Then use a knife or spoon to spread the frosting around to cover the top of the cupcake. Makes 4 batches of 6 cupcakes plus two more. The frosting and ganache may run out early, so you will end up with some cupcakes with frosting and ganache, some cupcakes with only frosting, and some plain cupcakes, which will be good depending on how Irish your friends are.


Total procrastination: about 2.5 hrs
Ways to prolong procrastination: make a mushroom pizza (recipe to be written). Drink the remaining Guinness (you will have about half of a beer left.) Have an actual Irish car bomb.

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