Guinness and Bailey’s Irish Cream Cupcakes

Happy St. Patrick’s Day everyone!! I made some delicious Guinness and Bailey’s Irish Cream Cupcakes to celebrate! Moist Guinness cupcakes bursting with a decadent Bailey’s ganache and topped with creamy Bailey’s buttercream frosting. If you are not a big Guinness fan, don’t worry, the flavor is very subtle. The pudding-like Bailey’s ganache is rich and silky smooth-a very pleasant surprise! 🙂

Today is a big day in Indianapolis. Every year they kick off St. Patrick’s Day by turning the downtown canal green followed by a parade, parties, dancing and live music. People celebrate by wearing green, eating Irish food, and drinking. In fact, 13 million pints of Guinness will be consumed today! You couldn’t ask for a better day either-sunny and 70 degrees! That is a heat wave here in Indy where the average high in the middle of March is only 50 degrees! So whether you are Irish or not, St. Patrick’s Day is a great excuse to party. 🙂


Guinness and Bailey's Irish Cream Cupcakes


For the Cupcakes:
1 cup Guinness
16 tablespoons (2 sticks) unsalted butter
3/4 cup unsweetened cocoa
2 cups flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 tsp. salt
2 large eggs
2/3 cup sour cream

For the Ganache Filling:
8 oz. bittersweet chocolate, finely chopped
2/3 cup heavy cream
2 tablespoon butter, room temperature
2 teaspoon Bailey's Irish cream

For the Bailey's Buttercream Frosting:
8 tablespoons (1 stick) unsalted butter, room temperature
3-4 cups powdered sugar, sifted
4-8 tablespoons Bailey's Irish cream


Preheat oven to 350 degrees. Line muffin pan with paper liners.
In a medium saucepan over medium heat, combine Guinness and butter. Add the cocoa; whisk until smooth. Remove from heat and allow to cool slightly.
In a large mixing bow, whisk together the flour, sugar, baking soda and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the eggs and sour cream until combined.
Add Guinness mixture and beat to combine. Mix in dry ingredients on low speed until incorporated.
Fill the cupcake papers about 2/3 full, making sure that the batter is divided evenly. Bake until an inserted toothpick comes out clean, about 15-17 minutes. Cool completely on wire rack.
To make the ganache filling, place chocolate in heatproof bowl; set aside.
In a medium saucepan over medium heat, heat cream until simmering. Pour over chocolate, let sit for 1 minute, then stir until smooth.
Add butter and Bailey's; stir until smooth and combined. Set aside until cool and thick enough to be piped. stirring occasionally.
Once cupcakes have cooled, use a paring knife or apple corer to cut out a small circle in the center of each cupcake. Remove the core and trim leaving the core just big enough to be used to plug the hole once it is filled.

Transfer ganache filling to a decorating bag fitted with a small round tip (about ¼ inch). Pipe the filling into each hollowed cupcake.

Once the filling is in place, place the trimmed core of the cupcake back into place.

To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium high until light and fluffy.
Add powdered sugar and beat until incorporated. Add Bailey's a few tablespoons at a time until you reach your desired consistency.
Transfer frosting into a large decorators decorating bag fitted with the 1M decorating tip and approximately 1/4″ above cupcake top at a 90° angle to cupcake surface,  pipe a spiral of icing, beginning at the outer edge and working inward.

31 Responses to “Guinness and Bailey’s Irish Cream Cupcakes”

  1. #
    Hungry Jenny — March 17, 2011 @ 8:21 am

    Anything with Bailey’s in gets my attention, but woah, Guinness and Bailey’s packed into little cupcakes? Winner!

    Hungry Jenny x

  2. #
    This Italian Family — March 17, 2011 @ 9:58 am

    Happy St Patty’s Day! Those look beautiful!

  3. #
    Junia @ Mis Pensamientos — March 17, 2011 @ 11:05 am

    oooo i love how you cut them open and put in the filling. i’ve always had such a mess trying to make cupcakes with fillings!!!

  4. #
    Jenny — March 17, 2011 @ 11:09 am

    Wow cupcakes and Bailey’s?! Your recipes are so awesome 😀

  5. #
    katshealthcorner — March 17, 2011 @ 11:26 am

    Those look incredible! 😀


  6. #
    Michelle — March 17, 2011 @ 1:04 pm

    These look great 🙂 Enjoy the nice weather and your St. Patty’s day!

  7. #
    simplynutritiouskate — March 17, 2011 @ 1:16 pm

    Those cupcakes are absolutely gorgeous and I love Baileys ! Happy St Pattys Day!

  8. #
    sensiblecooking — March 17, 2011 @ 2:00 pm

    Oh Christina, that is so my type of cupcakes. I can use lot of these 🙂 . for some reason everything about this cupcakes sounds happy.

  9. #
    Amy — March 17, 2011 @ 2:55 pm

    You’ve been posting so many recipes I can’t keep up with the commenting! How DO you have so much time?? Jealous!

    These look totally moist and delicious. That hidden chocolate center looks so good. I don’t have time to make them…but i wish I had one right now!!!

  10. #
    Cara — March 17, 2011 @ 5:53 pm

    Wow those look great! I wish I had one of those tonight!

  11. #
    happywhennothungry — March 17, 2011 @ 8:06 pm

    These cupcakes look delicious! I’ve never tried filled cupcakes before, but definitely need to try these. I love Bailey’s too!

  12. #
    Sara — March 18, 2011 @ 12:38 am

    These look fantastic – that ganache in the center is the perfect surprise!

  13. #
    Honey @ Honey, What's Cooking — March 18, 2011 @ 2:44 am

    wowwwwwwwwwwww, this looks sensational! What is Guiness though? I have never made anything with Bailey’s Irish Cream, I need to get on that. 🙂

    • Christina replied: — March 18th, 2011 @ 6:18 pm

      Guinness is an Irish stout and perfect for St. Patricks day! 🙂

  14. #
    Lauren at Keep It Sweet — March 18, 2011 @ 7:47 am

    These look delicious! I hope you had a fun St. Patty’s Day:-)

  15. #
    Lin Ann — March 18, 2011 @ 5:51 pm

    These must have been a big hit! They look and sound delectable!

  16. #
    briarrose — March 19, 2011 @ 1:48 pm

    Dark, rich, and sinfully yummy. Amazing job.

  17. #
    Nick Decker — March 20, 2011 @ 12:17 pm

    Boy were these a hit at our St. Patricks Day dinner! Everybody loved them and they were still talking about them the next day. They are a little time consuming to make, but it was definitely worth it. The other thing of note is that the cupcakes are so good they can stand on their own. They are fantastic with the ganache and frosting, of course, but they are still really good and incredibly moist on their own.

    • Christina replied: — March 20th, 2011 @ 11:20 pm

      I am so happy that you enjoyed them! They are time consuming but totally worth it…they are easily one of my favorite cupcake recipes! 🙂

  18. #
    Ariel Sky Freeman — November 6, 2011 @ 12:10 pm

    I’m making these for my friends to celebrate my 21st birthday!! So excited!!

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  20. #
    Kelly — March 13, 2012 @ 8:01 pm

    funny question… does the alochol cook out in the cupcake part? I want to make these for a kid’s birthday party b/c my cousin made them this weekend and they were awesome. I was thinking about just doing a different kind of frosting…..:)

    • Christina replied: — March 27th, 2012 @ 8:38 pm

      Sorry I did not see your question earlier, it was in my spam folder and I don’t check it that often. These cupcakes have a heavy amount of Guinness in them, so I would not make them for the kids! All of the alcohol does not bake out of these cupcakes. You can substitute milk for the Guinness to make them kid friendly though. If you give them a try I would love to hear how they turn out for you! 🙂

  21. #
    PC — March 17, 2012 @ 1:54 pm

    Just made these and they were fantastic. I doubled the recipe and also made a cake, and used the ganache as frosting. I also put whiskey in the ganache, delicious.

    • Christina replied: — March 27th, 2012 @ 8:11 pm

      Oh man….I bet this was incredible as a cake! Thanks so much for letting me know how they turned out for you! 🙂

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  23. #
    Evita — April 1, 2012 @ 12:19 pm

    Made these for St Pattys and they were amazing. Giving them another go for some of my colleagues!

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  25. #
    Chinwe — October 7, 2012 @ 6:40 pm

    I don’t know where I went wrong but my cupcake was super soft/moist that when I was taking them out of the pan they were breaking apart. Maybe cupcake liners were absolutely necessary in this case. Anyway what ended up a disaster turned out to be amazing cake balls. I just went with the flow and crumbled the entire cake. Added a 1/3 or 1/2 cup of baileys (wasn’t really measuring at that point) to get it mushy so you can form them into balls. Put them in the freezer overnight. Took them out the next day and rolled them in chocolate ganache.
    Can I say yum!!! These were a hit with my friends 🙂

  26. #
    Sonya — November 4, 2012 @ 2:12 am

    Ohhhhhhhhh Yummmmmmmmmmmm I’m so gonna try these. Love Baileys can drink a whole bottle on my own and I dont even drink 🙂 .
    Just a quick question when you state sugar is it caster sugar or just normal granulated sugar?


  27. #
    Lindsay — March 10, 2013 @ 11:50 am

    I made these for a St. Patty’s party last night and they were delicious and received raving remarks. I died the frosting green for a little St. Patty’s flare. 🙂 I would definitely make them again. Some advice, the cake is super moist and cupcake wrappers are a must. I made 24, but probably could have filled less than 2/3 to make a few more and not have an issue with the tops rising too high and getting slightly stuck on the pan. Enjoy!

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