Guinness and Baileys Cupcakes!

My dad absolutely loves Guinness (why I am not sure, sorry dad). For his birthday this year I wanted to combine Guinness somehow into his birthday celebration besides just getting a 6 pack or something. I was so happy when I found this recipe for the Guinness cupcakes and even happier when I realized they also had a Baileys cream cheese filling! The Guinness just makes the chocolate cupcakes richer tasting so for those of you who don’t like beer (raises hand), you can’t taste it at all!

Guinness and Baileys Cupcakes

  • Difficulty: easy
  • Print

Mix the fun of guinness and baileys into a cupcake!


Credit: You can find where I got my inspiration here


  • Irish Cream Cheese Filling:
    • 1 package cream cheese, softened
    • 1/3 cup sugar
    • 1 large egg
    • 1/4 cup Bailey’s Irish Cream Liquor
    • 1/8 teaspoon salt
    • 1 cup semisweet chocolate chips, roughly chopped
  • Guinness Cupcakes:
    • 2 eggs, room temperature
    • 2/3 cup sour cream
    • 3 teaspoons pure vanilla extract
    • 1 cup Guinness Stout beer*
    • 1/2 cup butter, softened
    • 2 cups granulated sugar
    • 3/4 cup unsweetened cocoa powder
    • 2 cups all purpose flour
    • 1 1/2 teaspoons baking soda

*Tip for the Guinness: pour the Guinness into a cup and let it stand until all the foam carbonation is gone. This is an important tip. If you do not do this, your cupcake with rise and then collapse while baking



  1. Preheat oven to 350 degrees and either lightly grease or line cupcake/muffin tin
  2. In a medium sized bowl combine all the filling ingredients (leaving 1/4 cup of chocolate chips to the side for later) using a hand mixer
  3. In a small bowl, combine the eggs, vanilla extract, and sour cream. set aside
  4. In a large saucepan, heat the beer and butter over medium heat until the butter starts to melt. Remove from stove and stir
  5. Mix the cocoa powder and sugar into the beer-butter mixture and mix until blended. Add the egg mixture and mix until well combined. Add the flour and baking soda and mix until batter is smooth
  6. Divide the Guinness batter among the muffin tins, filling about 1/2 of the way up. Add a heaping spoonful of the cream cheese filling on top. (tins should be filled no more than 2/3 of the way up)

If you would like a marbled effect, using a knife or toothpick swirl the filling and batter together

  1. Place muffin tins on middle rack of the oven for about 10 minutes. Place tin on bottom rack of oven for an additional 12-13 mins. Poke the center with a toothpick and if it comes out clean, cupcakes are cooked. If not, continue baking for 1 minute increments until baked through
  2. Remove from oven and let the pan cool on a wire rack completely before removing from the pan

2 thoughts on “Guinness and Baileys Cupcakes!

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