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Guinness chocolate cupcakes with Irish cream frosting on a black plate
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5 from 2 reviews

Filled Guinness Chocolate Cupcakes with Irish Cream Whipped Cream Frosting

Moist and tender Guinness Chocolate Cupcakes filled with the most decadent whiskey chocolate ganache and frosted with fluffy Irish cream whipped cream.
Course Baking, Dessert, Snack
Cuisine Irish
Keyword Guiness chocolate cupcakes, Guinnes chocolate cupcakes recipe
Prep Time 25 minutes
Cook Time 20 minutes
Cooling 30 minutes
Total Time 1 hour 15 minutes
Servings 12 cupcakes
Calories 346kcal

Ingredients

  • 1/2 cup (110 gr) butter (1 stick)
  • 1/2 cup (120 ml) Guinness stout
  • 1/3 cup (30 gr) unsweetened cocoa powder (natural & unsweetened)
  • 1 1/3 cup (160 gr) all purpose flour
  • 1/2 cup (100 gr) granulated sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt (I use sea salt or Kosher salt)
  • 1 large egg, at room temperature
  • 1/3 cup (80 ml) sour cream, at room temperature

For Chocolate Ganache Filling:

  • 1/3 cup (60 gr) semi sweet chocolate chips
  • 1/4 cup (60 ml) heavy cream
  • 1-2 tablespoons whiskey, or to taste (optional)

For Whipped Cream Frosting:

  • 1 1/2 cups cold heavy cream
  • 3 tablespoons powdered sugar
  • 2 tablespoons Irish cream, or to taste (optional)

Optional:

  • St. Patrick's day sprinkles, chocolate shavings, chocolate jimmies

Instructions

  • Preheat the oven to 350 degrees Fahrenheit (177°C) and line a 12-cup muffin pan with cupcake liners.

To Make the Cupcakes:

  • In a small saucepan over medium heat, melt the butter with the Guinness and bring to a boil. Remove from the heat and stir in the cocoa powder. Allow the mixture to cool for about 15 minutes.
    butter and Guinness melted in a sauceapan
  • In a medium bowl whisk together the flour, granulated sugar, baking soda and salt. Set aside.
    flour, sugar, baking soda and salt in a mixing bowl
  • In the bowl of an electric mixer whisk the egg then, add the sour cream and stir on medium speed until combined.
    whisked eggs and sour cream in the bowl of an standing mixer
  • Add about a third of the dry mixture into the sour cream mix, stir on low speed until almost combined, then add about 1/2 of the Guinness mixture. Add another 1/3 of the dry mixture, the remaining Guinness mixture and finish with the remaining dry mixture. Mix until just combined. Do not overbeat!
    Guinness mixture and dry ingredients combined in a bowl
  • Pour or spoon the batter into the cupcake liners. Fill each about 2/3 full to avoid spilling or sinking and bake in the preheated oven for 20 minutes or until a toothpick inserted in the center comes out clean.
    Guinness cupcake batter in a cupcake pan
  • Remove from the oven and let the cupcakes cool in the pan for about 10 minutes then, place on cooling rack and cool completely before frosting.
    Guinness Chocolate Cupcakes in a cupcake pan

Make the Chocolate Ganache:

  • Place the chocolate chips in a medium bowl. Set aside.
  • In a small microwave safe bowl or measuring cup, heat the cream until warm, about 15 to 30 seconds. You can also do this on the stovetop, in a small saucepan over medium-low heat. You want the cream to be warm without boiling (watch carefully!).
  • Pour the warm cream over the chocolate chips and allow to sit for 1 minute then, stir until smooth. Stir in the whiskey if using. Allow to cool a bit, until thick, but still pipable.
    Guinness chocolate ganache in a small white bowl
  • Place the chocolate ganache filling in a piping bag fitted with a round tip (0.25 or 0.5). You can also use a resealable bag with a corner cut off. Lastly a small spoon can do the job too!
  • With a spoon, small pairing knife, pipping tip or an apple corer, cut a small hole in the middle of the cooled cupcakes. Pipe some chocolate ganache in the center of each cupcake until it reaches the top.
    Chocolate cupcakes with Guinness ganache in the center on a cooling rack

To Make The Frosting

  • In a large bowl using a hand-held mixer or stand mixer fitted with a whisk attachment, whip the heavy cream until it starts to thicken about 2 minutes. Add the powdered sugar and Irish cream and whisk until just reaching stiff peaks, about 4 minutes.
    irish cream whipped cream in a large mixing cup
  • Using a piping bag with your favorite decorative tip, pipe frosting onto each cupcake. (I used a star tip)
    Guinness Chocolate Cupcakes with irish cream frosting on a cooling rack

Notes

  • The alcohol in the Guinness beer burns off while the cupcakes bake in the oven.
  • For a non-alcoholic chocolate ganache filling, omit the whiskey.
  • For a non-alcoholic whipped frosting, use vanilla extract (about 1/2 to 1 teaspoon) or 2-3 tablespoons of Irish creamer.

Nutrition

Calories: 346kcal | Carbohydrates: 27g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 258mg | Potassium: 123mg | Fiber: 2g | Sugar: 13g | Vitamin A: 811IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg