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Guinness Cupcakes with Bailey’s Buttercream Frosting

These rich, decadent cupcakes will be the perfect end to your Irish celebration or any meal. Just a touch of Guinness in the cupcake batter compliments the chocolate creating a full flavor. The Bailey’s buttercream frosting is the perfect crowning touch.

Guinness-Cupcakes-with-Bailey's-Frosting

Here’s what you’ll need to make these delicious cupcakes.

Guinness-Cupcakes-mix

Combine dry ingredients and whisk together.

Guinness-Cupcakes-mixing

After mixing wet ingredients in a separate bowl, put them all together and stir until well combined.

Guinness-Cupcakes-Bailey's-Frosting

There are only 3 ingredients in this buttercream frosting. The Bailey’s adds a rich flavor that tops off the cupcakes perfectly.

 

Guinness Cupcakes with Bailey’s Buttercream Frosting Recipe
Recipe Type: Dessert
Cuisine: St. Patrick’s Day
Author: True Couponing
Prep time:
Cook time:
Total time:
Serves: 12 cupcakes
These cupcakes will give an authentic ending to your Irish celebration. Of course, they would be great any time of the year!
Ingredients
  • Cupcakes:
  • 1/3 cup Cocoa Powder
  • 1 cup Sugar
  • 1 cup Flour
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 6 oz Guinness
  • 1/4 cup melted Butter
  • 1/2 tbsp Vanilla
  • 1 Eggs
  • 1/4 cup Sour Cream
  • Frosting:
  • 1/4 cup Butter
  • 2 cup Powdered Sugar
  • 2 tbsp Bailey’s Irish Cream
Instructions
Cupcakes:
  1. Preheat oven to 350.
  2. Whisk together cocoa, sugar, flour, baking soda and salt.
  3. In another bowl, combine the Guinness, melted butter and vanilla.
  4. Beat in eggs and sour cream until combined and smooth.
  5. Slowly add dry ingredients into the wet mixture.
  6. Line muffin pan with paper liners. (Something green is a nice touch.)
  7. Fill each about 3/4 full.
  8. Bake for 20-25 minutes until toothpick inserted in middle comes out clean.
  9. Allow to cool in pan for 5 minutes before transferring to cooling rack.
Buttercream Frosting:
  1. Cream butter until fluffy.
  2. Slowly add powdered sugar.
  3. Add Bailey’s until right consistency is achieved.
  4. Transfer to piping bag and frost cupcakes.
  5. Dust with a little cocoa powder if desired.

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