There’s something undeniably enticing about the aroma of fresh-baked guinness chocolate cupcakes with bailey’s buttercream wafting through your kitchen. The rich combination of coffee and chocolate dances on your palate, coaxed to perfection through countless trials. Each time I whipped up a batch, I discovered subtle sweet and bitter notes competing for attention, creating a tantalizing dessert that invites laughter and celebration. Try pairing these cupcakes with my Strawberry Shortcake for an unforgettable dessert table.
About guinness chocolate cupcakes with bailey’s buttercream
These cupcakes are a delightful exploration of Irish-inspired flavors that perfectly blend beer, coffee, and chocolate. My family has embraced this recipe not just for its delightful taste, but for the way it sparks conversation and memories at gatherings. I’ve tested this recipe multiple times, adjusting the sugar levels and experimenting with different baking times, all of which led back to this winning combination. The texture is moist and fudgy, making it a favorite for family birthdays and holiday celebrations.
- Quick prep, making it perfect for last-minute gatherings.
- Budget-friendly with pantry staples and a touch of indulgence.
- A big hit with family and friends, especially at seasonal gatherings.
- Guinness adds complexity, making this a staple in Irish cuisine.
Key Ingredients & Their Roles
- Guinness: Adds deep flavor; a dark beer enhances the chocolate taste.
- Dark Brown Sugar: Contributes moisture and a slight molasses flavor.
- Cocoa Powders: Dark and black cocoa combination creates a layered chocolate flavor.
- Bailey’s Irish Cream: Infuses the buttercream with a creamy, boozy richness.
How to Make guinness chocolate cupcakes with bailey’s buttercream
- Preheat your oven to 350°F (175°C) and line two muffin tins with parchment liners, which help with easy removal later.
- In a large mixing bowl, combine the vegetable oil, dark brown sugar, and regular sugar. Beat for about 2-3 minutes until smooth. Add the eggs one at a time, followed by the vanilla and yogurt, ensuring they’re fully incorporated.
- Gently mix in the flour, cocoa powders, baking powder, baking soda, espresso powder (if using), and salt. As you combine, gradually pour in the Guinness until just blended; don’t overmix to keep the cupcakes light.
- Pour the batter into the prepared muffin tins, filling them about two-thirds full. Bake for 25-30 minutes, until a toothpick comes out with moist crumbs—perfectly done!
Pro Tips & Troubleshooting
- Make sure your eggs and yogurt are at room temperature for a better emulsion; this keeps the batter light.
- If your cupcakes come out too dry, check the baking time; a few minutes can make all the difference.
- Switch to a flavored extract if you’re craving something unique—almond or mint can add an exciting twist.
- Doubling the recipe is simple; just ensure your mixing bowl is large enough to accommodate the increased volume.
Storage & Make-Ahead Guide
Store these cupcakes in an airtight container in the fridge for up to 5 days. They also freeze well for up to 3 months; just ensure they’re wrapped tightly to avoid freezer burn. During testing, I found that freezing keeps the moisture locked in nicely, allowing for a delectably fresh cupcake even after thawing.
What to Serve With guinness chocolate cupcakes with bailey’s buttercream
These cupcakes shine when paired with a scoop of vanilla ice cream or a cup of coffee. Consider serving them alongside my Easy Spicy Chicken Sandwich, striking a balance between sweet and savory.
Frequently Asked Questions
- What if I don’t have Guinness? Substitute with a dark stout or omit it entirely; you may increase yogurt to maintain moisture.
- Can I make these gluten-free? Yes, use a blend of gluten-free all-purpose flour and add a bit more baking powder.
- How can I make the frosting more flavorful? Experiment with additional extracts or flavored milk to deepen the buttercream taste.
- Are these cupcakes safe to eat for kids? With Bailey’s in the frosting, it’s advisable to keep them for adult enjoyment or use a non-alcoholic substitute.
- What’s the best way to frost my cupcakes? Use a piping bag for a professional touch or simply spread with a spatula for a rustic feel.
Final Thoughts
These guinness chocolate cupcakes with bailey’s buttercream have become a beloved treat in my home. They’re perfect for any occasion—just like the perfect conversation starter. Enjoy them fresh, or heat them briefly in the microwave for a delightful warm dessert. I can’t wait to see how you customize and enjoy them!
More Recipes You’ll Love
- Easy Smoked Deviled Eggs – a perfect appetizer to complement your dessert experience
- Strawberry Shortcake – a classic dessert that balances the rich flavors of chocolate and coffee
- Pumpkin Cheesecake Cookies – a delightful seasonal treat that pairs well with the festive spirit of cupcakes
Guinness Chocolate Cupcakes with Bailey’s Buttercream
Ingredients
Dry Ingredients
- 2 cup all purpose flour
- 1/2 cup cocoa powder
- 1/4 cup black cocoa powder
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 1 tsp kosher salt
Wet Ingredients
- 1 cup vegetable oil
- 1 cup dark brown sugar
- 1/2 cup sugar
- 3 large eggs at room temperature
- 2 tsp vanilla extract
- 1/2 cup plain whole milk Greek yogurt at room temperature
- 1 15-oz can Guinness
Buttercream Frosting
- 1 stick butter softened
- 1/4-1/3 cup Bailey’s Irish Cream
- 2 tsp vanilla extract
- 4.5-5 cup powdered sugar
Instructions
Prepare for Baking
- Preheat oven to 350°F and line two muffin tins with parchment liners.
Mix Ingredients
- In a bowl, mix dry ingredients: flour, cocoa powders, baking powder, baking soda, and salt.
- In another bowl, beat oil, sugars, eggs, vanilla, and yogurt. Slowly mix in Guinness.
- Combine wet and dry, fill tins 2/3 full, and bake for 25-30 min.
- Whip butter, Bailey’s, and vanilla until combined, then add powdered sugar to desired texture.
- Frost cooled cupcakes with buttercream.
Notes
For optimal texture, allow them to cool completely before frosting.
Freezing keeps them moist for up to 3 months.