Guinness Dark Chocolate Cupcakes with Irish Cream Cheese Frosting

Inspired by the Irish, these shouldn’t be a once-a-year treat. Rich, tender, and deeply chocolatey, these Guinness-infused dark chocolate cupcakes are finished with a silky Irish cream cream cheese frosting.

This recipe is a scratch-made variation of a classic chocolate cake that many bakers love. The combination of buttermilk and Guinness stout keeps the cupcakes incredibly moist while adding a subtle depth of flavor. The Irish cream in the cream cheese frosting brings a smooth, boozy note that pairs beautifully with the dark cocoa. Simple to prepare, these cupcakes are impressive without a lot of fuss.

These cupcakes have become a family favorite—so much so that one of my children declared them “the best cupcake” I’ve ever made and asked for them on his birthday. That kind of reaction is the reason I love sharing recipes: food connects people in meaningful, everyday ways.

Why this recipe works:

• The dry ingredients are whisked together first for even distribution.
• Guinness, buttermilk, eggs, and oil are added to create a thin, extremely tender batter.
• You beat the batter briefly, scoop into liners, and bake—no complicated steps or special equipment required.

The Irish cream cream cheese frosting is just as straightforward: room-temperature cream cheese and butter whipped until light, then Irish cream and powdered sugar folded in until smooth. If you prefer a firmer frosting for piping, add extra powdered sugar to reach the desired consistency.

How to make Guinness Dark Chocolate Cupcakes with Irish Cream Cream Cheese Frosting

Start by preheating the oven to 350°F. Whisk the dry ingredients—flour, sugar, unsweetened cocoa powder, baking powder, baking soda, and salt—until well combined. Add the Guinness stout, buttermilk, eggs, vegetable oil, and vanilla, then beat at medium-high speed for two minutes. The batter will be very thin; that’s expected and results in a light crumb.

Scoop batter into paper-lined muffin tins using a 4-ounce ice cream scoop or a 1/4-cup measure for even portions. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting to ensure the frosting holds its shape and doesn’t melt.

To make the Irish cream cream cheese frosting, beat room-temperature cream cheese and butter together until light and fluffy. Add Irish cream liqueur and powdered sugar, then beat until smooth and spreadable. Taste and, if you prefer a less sweet frosting, keep the powdered sugar amount minimal; for intricate piping work, add 1/2 to 1 cup more powdered sugar to firm it up.

Can I use this recipe for a full-size cake?

Yes. The batter adapts well to other pans. Options include a 9×13-inch pan, two 9-inch round pans, or a 12-cup bundt/tube pan. Adjust baking times accordingly (see Notes below).

Guinness Dark Chocolate Cupcakes with Irish Cream Cream Cheese Frosting

Ingredients

Guinness Cake

• 1 3/4 cup all-purpose flour
• 2 cups sugar
• 3/4 cup unsweetened cocoa powder
• 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 (adjust for sweetness/consistency)
• 1/2 cup Irish cream liqueur (for example, Baileys)

Instructions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt.
3. Add the Guinness, buttermilk, eggs, vegetable oil, and vanilla. Beat at medium-high speed for two minutes; the batter will be thin.
4. Scoop batter into paper-lined muffin tins using a 4-ounce scoop or 1/4-cup measure.
5. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool cupcakes completely before frosting.
7. For the frosting: beat cream cheese and butter until light and fluffy. Add Irish cream and powdered sugar, then beat until smooth. If you need a stiffer frosting for piping, add 1/2 to 1 cup more powdered sugar.
8. Frost cooled cupcakes and serve. Store leftovers refrigerated due to the cream cheese in the frosting.

Notes

• To make a 9×13-inch cake, bake for about 35–40 minutes. Let cool in the pan for 15 minutes before removing to a rack.
• For two 9-inch round pans, bake 28–35 minutes.
• For a 12-cup bundt or tube pan, bake 50–55 minutes. Choose a bundt pan with simpler details to reduce sticking.
• For stiffer frosting suitable for detailed piping, add additional powdered sugar until the desired consistency is reached.
• These cupcakes keep well refrigerated for several days; bring to room temperature before serving for best texture and flavor.

Nutrition (per serving)

Calories: 295 kcal | Carbohydrates: 38 g | Protein: 4 g | Fat: 15 g | Saturated Fat: 9 g | Trans Fat: 1 g | Cholesterol: 41 mg | Sodium: 283 mg | Potassium: 114 mg | Fiber: 1 g | Sugar: 29 g | Vitamin A: 349 IU | Calcium: 45 mg | Iron: 1 mg

If you try this recipe, rate it and leave a comment to share how it turned out. Photos of your cupcakes are always welcome—it’s a pleasure to see how recipes come to life in your kitchen.