March 12, 2015

Irish Cupcakes

Irish Cupcakes 6

Boozy cupcakes are one of my favorite things to make during St. Patty’s day for two reasons, the booze and the cupcakes.  The light carbonation of Guinness gives these cupcakes delicious flavor and a perfectly airy consistency.  

I wish I had a better story to tell you about these cupcakes, but there’s not much to it.  For the past few years, I’ve simply used St. Patrick’s Day as an excuse to indulge in these decadent cupcakes. 

The Tips

Irish Cupcakes 5

Irish Cupcakes 4

Irish Cupcakes 3

Irish Cupcakes 2

Irish Cupcakes 1

The Recipe

Irish Cupcakes
Yields 12
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  1. For the Cupcakes -
  2. 1/3 cup cocoa powder
  3. 1 cup granulated sugar
  4. 1 cup flour
  5. 1 tablespoon instant espresso powder
  6. 1/2 teaspoon baking soda
  7. 1/4 teaspoon salt
  8. 3/4 cup Guinness
  9. 1/4 cup unsalted butter, melted
  10. 1/2 tablespoon vanilla extract
  11. 1/4 cup plain Greek yogurt, room temperature
  12. 1 egg, room temperature
  13. For the Frosting -
  14. 1/2 cup unsalted butter, room temperature
  15. 1 1/2 cup confectioners sugar
  16. 2 tablespoons Bailey's Irish Cream
  1. Preheat the oven to 350 degrees. Line a cupcake pan with paper liners & lightly grease with all-natural canola or vegetable oil. Set aside.
  2. In a medium bowl, whisk together the cocoa powder, sugar, flour, espresso powder, baking soda and salt until combined. Set aside.
  3. In a large bowl or stand mixer with the paddle attachment, mix together the Guinness, melted butter, and vanilla.
  4. With the mixer on low, add the yogurt and egg until combined. Slowly spoon the dry ingredients into the mixer until completely combined.
  5. Using an automatic cookie scoop, fill each cup of the prepared pan 3/4 full - about 2 scoops.
  6. Bake for 20-25 minutes. You'll know the cupcake is done once it passes the toothpick test (see notes). Let the cupcakes cool completely before frosting - pop them into the fridge for 15 minutes if you're in a rush.
  7. While the cupcakes are cooling, make the frosting in a medium bowl or in a stand mixer with the whisk attachment. With the mixer on low, add the butter, confectioners sugar & Baileys until completely combined. Set aside. Push the piping tip of your choice through the corner of a gallon-sized plastic bag, until the tip is completely exposed but still half in the bag. Fill the plastic bag with the frosting. Decorate each cupcake with frosting, cocoa powder and/or festive sprinkles, if desired.
  1. The toothpick test - stick a toothpick in the middle of each bread. If the toothpick comes out completely clean, it's cooked through. If the bread is still moist in the middle, pop it back into the oven for 10-15 minutes.
  2. This recipe doubles beautifully, if you'd like more cupcakes to eat/share!
  3. Store any extra cupcakes in the fridge to keep the frosting perfectly fresh & delicious.
Adapted from Rick on the Rocks
Adapted from Rick on the Rocks
Lana del Crave

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