Chocolate Stout Cupcakes with Irish Cream Frosting

Oh my, these cupcakes are everything. Perfectly moist chocolate cake, amped up with a stout beer of your choice, topped with a sweet Irish cream frosting you’ll want to eat by the spoonful. I used Guinness in the cupcakes, which was, if I may say, excellent.

chocolate stout cupcakes with irish cream frosting

These would most definitely be welcome at any St. Patrick’s Day celebration in your future, but let’s not limit ourselves. Any day of the year would be better with a batch of these in it.

chocolate stout cupcakes with irish cream frosting

Admittedly this is a glimpse into my strange, baking-obsessed mind, but… the morning I planned to make these, I woke up seized with the question of whether the chocolate stout cake would go better with a cream cheese or Irish cream frosting. And, of course, I promptly quizzed my husband on this oh-so-important subject matter. (He did not offer a viewpoint, but kindly brought me some coffee instead. Smart man.)

Only a couple hours and a quick Internet search later did the obvious occur to me: Bailey’s cream cheese frosting. The best of both worlds.

Now, most frosting recipes that include cream cheese call for it be softened, but I have to align with the minority on this point – I strongly suggest using cold cream cheese! You will have to whip the frosting slightly longer and at a higher speed to make it smooth, but your patience will be rewarded with a frosting that holds its shape and texture beautifully.

chocolate stout cupcakes with irish cream frosting

chocolate stout cupcakes with irish cream frosting

Best of all, you can have these ready in about an hour, so if you need an impressive, festive dessert in a hurry, this has you covered. Only caution is that you most likely will not want to share! Be forewarned! 🙂

chocolate stout cupcakes with irish cream frosting




Yield 18 cupcakes


For the cupcakes:

  • 6 tbsp. butter
  • 2 large eggs, at room temperature
  • 1/2 cup creme fraiche or sour cream*
  • 6 oz. dark stout (I used Guinness) 
  • 2 tsp. vanilla extract
  • 1/2 cup Dutch processed cocoa powder
  • 1 cup sugar
  • 1 1/4 cups all purpose flour
  • 1 tsp. baking soda
  • 1/8 tsp. ground cinnamon

For the frosting: 

  • 1 cup (8 oz., 2 sticks) unsalted butter, at room temperature
  • 1 cup (8 oz.) cream cheese, cold 
  • 4 cups powdered sugar
  • a pinch of kosher salt 
  • 2 tsp. vanilla extract
  • 1/4 cup Bailey’s Irish cream 


  1. Preheat oven to 350 degrees F (180 C). Line cupcake pans with paper liners and set aside. 
  2. Melt butter in the microwave or on the stovetop, and set aside to cool slightly.
  3. Using an electric mixer, beat eggs and sour cream or creme fraiche together at medium-high speed until well-combined. Add beer and vanilla, and mix again until mixture is even. 
  4. Combine cocoa powder, sugar, flour, baking soda, and cinnamon in a separate bowl. Whisk or stir briefly with a fork to blend.
  5. Slowly add the dry ingredients into the wet batter, mixing continuously to blend. After all the dry ingredients are incorporated, add the melted butter and mix again until batter is evenly combined.
  6. Pour batter into cupcake liners, filling each about 3/4 full. Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean. Allow pans to cool on wire racks for about 10 minutes, then remove cupcakes and let cool completely. 
  7. To make the frosting, using an electric mixer, cream together the butter and cream cheese. Gradually add the powdered sugar, mixing until light and fluffy, then add the salt and vanilla. Beat well to combine, then add Irish cream, and beat again until frosting is a smooth consistency for piping. Frost cupcakes as desired.


*Plain greek yogurt would almost certainly work as a substitute for the creme fraiche/sour cream.

Source: Cupcakes adapted from Pinch My Salt; frosting from My Name is Yeh 

Whip up a batch of moist, delicious chocolate stout cupcakes with the perfect Irish cream frosting.Click To Tweet Moist, delicious chocolate stout cupcakes with the perfect Irish cream frosting.


  • Reply
    Chocolate Stout Cupcakes with Irish Cream Frosting - CupCake Instructions
    April 1, 2017 at 9:05 pm

    […] Jump to Recipe […]

  • Reply
    March 8, 2017 at 10:45 am

    yes please!! I love making cupcakes<3 your photos are so beautiful!

    • Reply
      March 8, 2017 at 12:41 pm

      Thank you, that’s very kind! I am really working on my photography, so that means a lot to me. 🙂

  • Reply
    Amanda Mason
    March 8, 2017 at 2:56 am

    So yummy! My mouth is drooling! Can’t wait to try this recipe!!

    • Reply
      March 8, 2017 at 12:42 pm

      Thanks, Amanda! Please try it and let me know how it turns out for you!

  • Reply
    Julie | Bunsen Burner Bakery
    March 5, 2017 at 5:24 am

    Mmm, these sound delicious, Monica! Beautiful frosting job!

    • Reply
      March 5, 2017 at 1:15 pm

      Thanks, Julie! I consider that a huge compliment coming from you. 🙂

  • Reply
    March 2, 2017 at 10:48 pm

    These cupcakes look so good. That was a great tip you shared about not allowing the cream cheese to soften.

    • Reply
      March 3, 2017 at 5:53 am

      Thanks, Stephanie! It’s really made a difference for me.

  • Reply
    Suchi | Elegant Meraki
    March 2, 2017 at 9:40 pm

    Love everything about the cupcake and cant wait to try to make them.

  • Reply
    March 2, 2017 at 9:03 pm

    These are going to have to be made for st Patrick’s day. That icing looks perfect and I would want to eat it out of the bowl.

    • Reply
      March 2, 2017 at 9:19 pm

      There is nothing – nothing! – wrong with that. 🙂

  • Reply
    March 2, 2017 at 8:47 pm

    I want to reach out and grab that one cupacake, right out of my computer screen. Look soooo good! Pinned!

    • Reply
      March 2, 2017 at 9:20 pm

      Thanks, I hope you try it and love it like we did!

  • Reply
    Lucy @ Supergoldenbakes
    March 2, 2017 at 8:36 pm

    Wow. Beer and Baileys – too hard to resist.

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