Guinness Chocolate Cupcakes with Bailey’s Buttercream
Indulge in these rich and moist cupcakes infused with Guinness and topped with a creamy 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
These cupcakes are best enjoyed fresh, but can be stored airtight for up to 5 days.
For optimal texture, allow them to cool completely before frosting.
Freezing keeps them moist for up to 3 months.
For optimal texture, allow them to cool completely before frosting.
Freezing keeps them moist for up to 3 months.