Recipe: Chocolate Guinness Cupcakes with Bailey's Buttercream Frosting

Don't ask me why, but I looked up the definition of "cupcake" and here's what I found:

cup·cake [kuhp-keyk]
1. a small cake, the size of an individual portion, baked in a cup-shaped mold.
2. Older Slang
a. a sexually attractive young woman.
b. a beloved girl or woman.

Well hello definition number two. Can't remember the last time I've heard someone call a chick a "cupcake," but I think we should bring this back. Discuss amongst yourselves.

My definition would be more like this:

cup·cake [just sound it out you yammo]
1. A three bite, pretty, miniature cake that tastes like happiness consumed often by a tall ginger.

I find it quite hard to say no to cupcakes. Especially these Chocolate Guinness Cupcakes with Bailey's Buttercream Frosting. I first made these for my Guinness-addicted friend's birthday a few years ago, and they were well received. I made these again for a work bake sale this week and apparently, they sold like hot cakes. The cake is super super moist and may I just say that chocolate and Bailey's just belong together. They're the loveliest of pairs.

Side Note: For transporting these beauties or other cakes/cupcakes, I use this cupcake/cake carrier. I'm kind of in love with it.

Chocolate Guinness Cupcakes with Bailey's Buttercream Frosting
Recipe from &
Yield: 24-30 cupcakes

Ingredients – Cake
1 cup Guinness
1/2 cup plus 2 tablespoons butter
1/2 cup cocoa
2 cups superfine sugar
3/4 cup sour cream
2 eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda

Ingredients – Frosting
1/2 cup unsalted butter
1 pinch table salt
4 cups confectioners' sugar (ProTip: I used 3 cups so they weren't overly sweet)
3 tablespoons Bailey's
1 tablespoon milk

Directions – Cake
1.  Preheat oven to 350°F Grease cupcake tins, or fill with paper liners.
2.  Pour the Guinness into a large saucepan and add the sliced butter. Heat until the butter is melted and remove from the heat. Whisk in the cocoa and sugar.
3.  In a separate bowl, beat the sour cream with the eggs and vanilla.
4.  Add the sour cream mixture to the Guinness mixture in the saucepan.
5.  Beat in the flour and baking soda.
6.  Divide the batter evenly amongst the cupcake cups. Bake 19-22 minutes, or until a toothpick inserted into the center of a cake comes out mostly clean.
7.  Cool completely in the pan on a wire rack.

Directions – Frosting
1.  In a bowl of stand mixer, cream butter until very light and fluffy. On low, add salt, and slowly add confectioners sugar. Add a couple of spoonfuls at a time until it has all been absorbed into the butter.
2.  Add Bailey's and milk until spreadable consistency is achieved.