Inspired by the Irish, this should NOT be a once a year treat! Insanely moist, these Guinness infused Dark-Chocolate Cupcakes are topped with a luscious Irish Cream, Cream Cheese Frosting.
This incredibly easy, but totally scratch-made cake is inspired by one of my favorites. Hershey’s used to have a Black Magic Cake on the back of their can and it’s been proven over and over as a classic for a reason. The buttermilk and Guinness make this cake so moist and so full of flavor, that this cake is guaranteed to be the one everyone wants the recipe for. Don’t get me wrong, the Irish Cream in the cream cheese frosting, kind of like in my Irish Cream Bread Pudding, doesn’t hurt either!
You know you have a huge winner when is the pickiest of your three children tells you that this is the Best Cupcake I have ever made for him and can we have them for his birthday? THAT right there melted my heart and reminded me once again why I love what I do, how food can bring you closer to your family and friends.
This recipe sounds much fancier than the execution actually is:
- Whisk together the dry ingredients in a mixing bowl.
- Add Guinness, eggs, buttermilk, and oil.
- Beat for two minutes and pour into muffin tins.
- That’s it. Easy!
The Irish cream cream cheese frosting is also as easy as mixing together four ingredients until they are light and fluffy and spreading on your delectable cupcakes.
How to make Guinness Dark Chocolate Cupcakes with Irish Cream Cream Cheese Frosting
Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Next, add a Guinness Stout, buttermilk, eggs, oil, and vanilla.
Beat the batter for 2 minutes. It will be an extremely thin batter, but don’t worry!
Pour into muffin tins and bake.
Can I use this recipe for a full size cake?
Yes! This recipe works VERY well in a 9×16 cake pan, two 9″ round cake pans, or even a 12 cup tube or bundt pan. There are cooking times for these options in the recipe notes below.
To make the Irish Cream Cream Cheese Frosting, cream together room temperature cream cheese and butter until they are light and fluffy.
Add the Irish Cream and powdered sugar and beat until the frosting is smooth. I prefer a less sweet, fuller flavor frosting. However, if you are going to do a more intricate frosting tip, you may want to add additional powdered confectioners sugar to firm the frosting a bit.
As my absolutely new FAVORITE cupcake, I WILL be eating this year round!
However, if this is a treat for your St. Patrick’s Day celebration, make sure to try a few of my other Patty’s Day Favorites:
If you’ve tried this Guinness Dark Chocolate Cupcakes with Irish Cream Cream Cheese Frosting or any other recipe on this website, please don’t forget to rate the recipe and let me know how it came out in the comments below. I’d LOVE to hear from you!
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Guinness Dark Chocolate Cupcakes with Irish Cream Cream Cheese Frosting
- 1 3/4 cup flour, all purpose
- 2 cups sugar
- 3/4 cup cocoa powder, unsweetened
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup Guinness Stout
- 1 cup buttermilk
- 2 eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Irish Cream Frosting
- 16 ounces cream cheese, room temperature
- 1/4 cup butter, room temperature
- 2 cups powdered sugar
- 1/2 cup Irish Cream liquor ie Baileys
- Preheat the oven to 350 degrees.
- Whisk together all of the dry cake ingredients together in a large mixing bowl.
- Add the Guinness, buttermilk, eggs, oil, and vanilla to the dry ingredients.
- Beat at a medium-high speed for two minutes. The batter will appear very thin.
- Use a 4-ounce ice cream scoop or a 1/4 measuring cup to scoop batter into paper-lined muffin tins.
- Bake for 18-22 minutes, just until a toothpick inserted in the center comes out clean.
- Cool completely before frosting.
Irish Cream Cream Cheese Frosting
- Cream together the room temperature cream cheese and butter until light and fluffy.
- Add the Irish Cream and powdered sugar and beat until smooth and creamy.