Chocolatey Guinness Irish stout cupcakes stuffed with creamy Jameson filling topped sweet Bailey’s buttercream, inspired by the American cocktail.
Chocolate Stout Cupcakes
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 1/4 cup granulated sugar
- 3/4 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1/2 cup plus 2 tablespoons Irish Stout (such as Guinness, but any brand will work too.)
- 1 teaspoon pure vanilla extract
- 1/2 cup unsalted butter, room temp bit still firm
- 1/2 cup Jameson Irish Whiskey
- 1 1/2 cup confectioner’s sugar
- 1 cup unsalted butter, room temperature
- 3 1/2 cup confectioner’s sugar
- 3 tablespoons Bailey’s Irish Cream Liquor
Chocolate Stout Cupcakes
- Preheat the oven to 350°F and fill a cupcake tins with paper liners.
- In the bowl of the standing mixer, or in a large bowl with a hand mixer, add the flour cocoa powder, sugar, baking powder and salt. Mix with the paddle attachment, or a rubber spatula, until thorough mixed.
- In a separate bowl, whisk together the melted and cooled butter, eggs, and vanilla. Slowly pour in the stout while whisking into the mixture.
- Beat the wet ingredients into the dry ingredients and continue to mix on medium speed for about 1 minute, scraping down the sides of the bowl if needed.
- Fill the cupcake liners 3/4 of the way.¹. Bake for 20-22 minutes or until a tooth pick inserted in the center of the cupcake comes out clean.
- Let cool, then using a cupcake corer or a large star tip remove the core of the cupcakes. Set aside.
- In a small saucepan, reduce the Jameson by half over medium-low heat. Let cool completely before adding to butter mixture.²
- In a standing mixer with a paddle attachment, or in a bowl with a hand mixer, beat the butter until pale and fluffy. Add the confectioner’s sugar on low speed, eventually raising the speed to medium and beating until fully incorporated, scraping down the sides of the bowl and paddle when needed.
- Slowly pour in the reduced Jameson while the mixer is going on medium speed. Beat for 1 minute on high speed then transfer to a piping bag. Cut a small tip off the bag and pipe into the cupcake cores, letting the filling overflow on the top a little.
- In a standing mixer with a paddle attachment, or in a bowl with a hand mixer, beat the butter until pale and fluffy. Add the confectioner’s sugar on low speed, eventually raising the speed to medium and beating until fully incorporated, scraping down the sides of the bowl and paddle when needed. The frosting will be on the thick side.
- With the mixer on low speed, add the Bailey’s one tablespoon at a time.³ Transfer to a large piping bag fitted with the large star tip. Pipe over the Jameson filling. Top with your favorite St. Patrick’s Day sprinkles.
¹A regular size ice cream scoop is my favorite tool for this and works perfectly with the thickness of the batter.
²For a very pronounced whiskey taste, do not reduce the Jameson over heat. Substitute 1/4 cup of Jameson straight from the bottle.
³If you need to make these non-alcoholic, you can substitute Bailey’s flavored coffee creamer. It can be found in the dairy department of any major grocery store.