Chocolate Guinness Cupcakes With Irish Cream Frosting Recipes

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CHOCOLATE GUINNESS® CUPCAKES WITH IRISH CREAM FROSTING



Chocolate Guinness® Cupcakes with Irish Cream Frosting image

Good St. Patrick's Day dessert. Very light and moist. The frosting is the showstopper, though!

Provided by Cara

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 1h

Yield 66

Number Of Ingredients 13

1 ¼ cups butter
¾ cup unsweetened cocoa powder
1 cup Irish stout beer (such as Guinness® Extra Stout), room temperature
1 tablespoon vanilla extract
1 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 ⅔ cups white sugar
2 eggs
1 ½ cups butter, softened
3 ½ cups confectioners' sugar
¼ cup Irish cream liqueur (such as Bailey's®)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 3 mini-muffin tins or line cups with paper liners; this recipe makes about 66 mini cupcakes.
  • Melt 1 1/4 cups butter in a saucepan over low heat, add cocoa powder, and whisk until smooth. Stir in beer and vanilla extract. Remove from heat and allow to cool.
  • Combine flour, baking soda, baking powder, and salt and sift into in a large bowl. Mix in sugar. Add beer mixture and stir until thoroughly combined. Add eggs, stirring until well incorporated. Spoon batter into the prepared mini-muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until tops spring back when lightly pressed, 10 to 11 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
  • Beat 1 1/2 cups butter and confectioners' sugar in a bowl using an electric mixer. Add Irish cream liqueur, 1 tablespoon at a time, and beat until light, fluffy, and white in color, about 10 minutes. Top cooled cupcakes with frosting.

Nutrition Facts : Calories 131.8 calories, Carbohydrate 14.6 g, Cholesterol 26 mg, Fat 8 g, Fiber 0.4 g, Protein 0.7 g, SaturatedFat 5 g, Sodium 92.3 mg, Sugar 12 g

CHOCOLATE STOUT AND IRISH CREAM LIQUEUR CUPCAKES



Chocolate Stout and Irish Cream Liqueur Cupcakes image

Provided by Food Network

Time 52m

Yield 24 cupcakes

Number Of Ingredients 13

1 1/2 cups Irish stout (recommended: Guinness)
4 ounces unsalted butter
3/4 cup Dutch-processed cocoa powder
2 cups dark brown sugar
3/4 cup sour cream
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda
Irish Liqueur Frosting, recipe follows
1 pound unsalted butter
4 tablespoons Irish cream liqueur (recommended: Baileys)
4 cups confectioners' sugar

Steps:

  • Preheat the oven to 325 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.
  • Place the stout and butter in a medium-size saucepan and whisk together on medium heat until the butter is melted. Remove from the heat. Sift the cocoa powder into a medium-size bowl and add the sugar. Slowly whisk into the stout mixture. In a small bowl, combine the sour cream, eggs, and vanilla and lightly whisk until smooth. Add this mixture to the saucepan and whisk thoroughly (it may appear lumpy). Sift the flour and baking soda together in another small bowl and then add it to the saucepan, mixing a final time until the color is even.
  • Fill the cupcake liners three-quarters full with batter and bake until the cakes spring back after touching, about 27 minutes. Cool the cupcakes in their pan for 5 minutes before transferring to a cooling rack.
  • To assemble: Pipe the frosting onto cooled cupcakes using a large plain tip. Dust with cocoa powder if preferred.
  • Cream the butter in the bowl of an electric stand mixer until pale. Turn the mixer to low speed and add the Irish liqueur in a steady stream. Slowly add the confectioners' sugar and continue beating until a creamy consistency is achieved.

CHOCOLATE GUINNESS CUPCAKES



Chocolate Guinness Cupcakes image

This is a twist on traditional chocolate cupcakes for St. Patty's day. I combined a few recipes I found on the web, just storing it here for safe keeping!

Provided by SweetVeggie

Categories     Dessert

Time 30m

Yield 12 cupcakes, 1 serving(s)

Number Of Ingredients 9

10 tablespoons unsalted butter
1 cup Guinness stout
3/4 cup unsweetened cocoa
2 cups sugar
3/4 cup reduced-fat sour cream
2 large eggs
2 cups all-purpose flour
1 tablespoon vanilla extract
2 1/2 teaspoons baking soda

Steps:

  • Pre-heat oven to 350 degrees.
  • Grease a 9-inch springform pan and line with parchment paper.
  • In a large saucepan, combine Guinness and butter.
  • Place over medium-low heat until butter melts, then remove from heat. Add cocoa and sugar, and whisk to blend.
  • In a small bowl, combine sour cream, eggs and vanilla; mix well.
  • Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth.
  • Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.

GUINNESS® CHOCOLATE CAKE WITH IRISH CREAM FROSTING



Guinness® Chocolate Cake with Irish Cream Frosting image

Super yummy cake that even a non-drinker will enjoy! For St. Patrick's Day or any other day that you want!

Provided by Dannielle Fontela

Categories     Desserts     Frostings and Icings     Chocolate

Time 1h40m

Yield 10

Number Of Ingredients 14

1 cup Irish stout beer (such as Guinness®)
1 cup unsalted butter, sliced
2 cups white sugar
⅓ cup unsweetened cocoa powder
⅔ cup sour cream
2 eggs
1 tablespoon vanilla extract
1 ⅓ cups all-purpose flour, sifted
1 ½ teaspoons baking soda
½ cup butter, softened
1 (3 ounce) package cream cheese, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar, sifted
3 tablespoons Irish cream liqueur, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
  • Pour stout beer into a large saucepan over medium-low heat. Add 1 cup sliced butter; heat until butter is melted, about 5 minutes. Whisk in white sugar and cocoa powder until dissolved. Remove from heat.
  • Mix sour cream, eggs, and 1 tablespoon vanilla extract together in a bowl. Stir into beer mixture. Whisk flour and baking soda into the beer mixture until batter is smooth; pour into the greased pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes. Run a knife around the edge of the cake; cool to room temperature on a wire rack, about 30 minutes. Remove ring and transfer cake to a serving platter.
  • Beat 1/2 cup butter and cream cheese together in a bowl. Add vanilla extract. Mix in confectioners' slowly until icing is smooth. Add Irish cream liqueur 1 tablespoon at a time to thin frosting to a spreading consistency. Spread frosting over cooled cake.

Nutrition Facts : Calories 673.7 calories, Carbohydrate 83.5 g, Cholesterol 126.5 mg, Fat 35.4 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 21.9 g, Sodium 306 mg, Sugar 67 g

GUINNESS CUPCAKES WITH BAILEY'S FROSTING



Guinness Cupcakes With Bailey's Frosting image

The ultimate St. Patrick's Day dessert. Prep time includes time for cooling in step 2. Adapted from a recipe at http://tinyurl.com/ao6avy

Provided by DrGaellon

Categories     Dessert

Time 1h5m

Yield 24-30 cupcakes

Number Of Ingredients 16

1 cup unsalted butter
1 cup Guinness stout
2/3 cup Dutch-processed cocoa powder, sifted
1 cup light brown sugar
1 teaspoon table salt
2 cups all-purpose flour
1 cup white sugar
1 1/4 teaspoons baking soda
2 eggs
1/2 cup sour cream
1/2 cup unsalted butter
4 cups confectioners' sugar
1 pinch table salt
3 tablespoons irish cream (Bailey's or Carolan's)
1 tablespoon milk
green sprinkles

Steps:

  • Preheat oven to 350°F Grease 24-30 cupcake cups, or fill with paper liners.
  • In a saucepan, heat the butter, Guinness, cocoa and brown sugar, whisking often, until the butter is melted and the mixture is smooth. Remove from heat and allow to cool to room temperature.
  • Into the work bowl of a stand mixer (or into a large mixing bowl), sift together salt, flour, white sugar and baking soda. Add the cooled Guinness mixture and beat on medium for 1 minute. Add eggs and sour cream and beat on medium for 2 minutes or until smooth.
  • Divide the batter evenly amongst the cupcake cups. Bake in preheated oven 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean. Cool in pan 20 minutes, then remove and transfer to a cooling rack until completely cooled.
  • Meanwhile, in (cleaned) work bowl of stand mixer, cream butter until very light and fluffy. Add salt, and slowly add confectioners sugar. Do not run the mixer above low, or the sugar will spray all over your kitchen. Add a couple of spoonsful at a time until it has all been absorbed into the butter. Add Bailey's and milk until spreadable consistency is achieved.
  • Frost cupcakes with Bailey's frosting. Sprinkle with green jimmies.

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Top Asked Questions

How do you make rich chocolate cupcakes with Guinness?
Rich chocolate cupcakes made with Guinness, topped with Irish cream frosting! Heat the butter, Guinness, cocoa powder and brown sugar in a saucepan over medium heat. Whisk until melted. Remove from heat and let cool to almost room temperature. Preheat oven to 350 degrees.
Are there any cupcakes with Irish cream frosting?
Chocolate Guinness® Cupcakes with Irish Cream Frosting Recipe | Allrecipes These rich chocolate Guinness® mini cupcakes are a great St. Patrick's Day dessert. The Irish cream frosting is a showstopper! These rich chocolate Guinness® mini cupcakes are a great St. Patrick's Day dessert.
How do you make Irish Cream Liqueur cupcakes?
Beat 1 1/2 cups butter and confectioners' sugar in a bowl using an electric mixer. Add Irish cream liqueur, 1 tablespoon at a time, and beat until light, fluffy, and white in color, about 10 minutes. Top cooled cupcakes with frosting. I Made It Print Cook's Note: Add up to a 1/3 cup more Guinness(R) for a fuller flavor.
How to make Guinness stout chocolate cupcakes with Baileys buttercream?
Our Guinness stout chocolate cupcakes with Baileys buttercream will satisfy your craving for both. Heat oven to 350°F. Grease or line two 12-cup muffin trays. Place a small saucepan over medium heat. Add the butter and melt completely, stirring occasionally. Once the butter is melted, whisk in the beer, cocoa powder, and brown sugar.

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