Guinness Dark Chocolate Cupcakes with Irish Cream Cream Cheese Frosting
Inspired by the Irish, this should NOT be a once a year treat! Insanely moist, these scratch made Guinness infused Dark-Chocolate Cupcakes are topped with a luscious 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
For a stiffer frosting more suitable for intricate decorating, use an additional 1/2 to 1 cup of powdered sugar until desired consistency is reached.
For additional baking pan options, flour and grease and bake. Cool in the pan for 15 minutes.
To make a 9x13" cake, bake for 35-40 minutes.
To make two 9" cakes, bake for 28-35 minutes.
For a 12 bundt or tube pan, 50-55 minutes. Less detailed bundt pans are a better choice from a possibly sticking perspective.
Calories: 295kcal | Carbohydrates: 38g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 283mg | Potassium: 114mg | Fiber: 1g | Sugar: 29g | Vitamin A: 349IU | Calcium: 45mg | Iron: 1mg