This is the first time I've made these cupcakes and it won't be the last - they would be delicious not just for St. Patrick's Day but any time of year! Even though I'm not a big fan of Guiness stout or Irish whiskey they blend to make one of most delightful cupcakes I've ever had.
The recipe I'm sharing is based on two recipes. One is from a local restaurant, that was requested and given on a recent visit, and the other is from Food Network. I mingled them both, added my own personal twist to the frosting and added a Bailey's Irish Cream drizzle to soak into each cupcake while warm.
The end result will bring peace, happiness and good luck to all ♣ :) All of our non-Irish eyes were shining while eating these last weekend!
Irish Pub CupcakesPrintable Recipe
Makes about 24 cupcakes (recipe can be easily cut in half)
For the Cupcakes:
¾ cup cocoa powder
2 cups sugar
2 cups flour
2-1/2 teaspoons baking soda
Pinch of sea salt
1 cup Guinness stout
½ cup butter (1 stick), melted
1 tablespoon vanilla extract
¾ cup sour cream
2 extra large eggs
Baileys Irish Cream for drizzling over cupcakes
For the Whipped Frosting:
8 oz cream cheese, room temperature
4 cups confectioners (powdered) sugar
2 tablespoons Baileys Irish Cream
2 tablespoons Jameson Irish whiskey
1 pint of heavy whipping cream
1 tablespoon Bailey’s Irish Cream
2 tablespoons Jameson Irish whiskey
To make the cupcakes:
In a bowl with pouring spout, whisk together the cocoa, sugar, flour, baking soda, and salt.
In the bowl of a stand mixer, or with an electric hand mixer, combine the stout, melted butter, and vanilla. Mix in the sour cream until blended then beat in eggs, 1 at time. Gradually add the dry ingredients into the wet mixture, scraping down the sides of the mixing bowl once or twice.
Lightly grease 24 muffin tins, line with cupcakes liners or spray with Bakers Joy, which I use.
Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 11 to 12 minutes until an inserted toothpick comes out clean. Cool for 10 minutes. Take a toothpick and poke several holes in the top of each cupcake around the center. Drizzle each cupcake with 1 teaspoon of Baileys Irish Cream slowly until it soaks into the cupcake. Carefully remove from muffin tins and cool completely on a baking rack. Store the unfrosted cupcakes in a covered container in the refrigerator. When ready to use, remove as many cupcakes as you wish to serve from refrigerator for about 30 minutes before serving.
To make the whipped frosting:
In a large bowl, beat the cream cheese with an electric mixer until soft and fluffy. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Add the Baileys liqueur and Jameson whiskey and mix until incorporated. Refrigerate until ready to use.
Using an electric mixer with the whisk attachment, beat the heavy cream with the Baileys and Jameson until it forms stiff peaks. Fold the whipped cream mixture into the cream cheese mixture. Pipe the whipped cream flavored frosting onto the cupcakes.
Dust with cocoa powder, if desired, and serve immediately.
I used a 1M Wilton tip with extra large coupler on a Size 12 pastry bag. The frosting without the whipped cream added will keep about two weeks in the refrigerator. Once the whipped cream is added to the cream cheese frosting I would use it within 2-3 days.
I've also read that whipped cream can last much longer if a little gelatin is added while making the whipped cream. If found the following information here.
To make this stabilizing agent, dissolving a teaspoon of unflavored gelatin in 2 tablespoons of hot tap water and stir until dissolved. Let the gelatin mixture cool while preparing the whipped cream. The cooled gelatin mixture can be added after the sugar and vanilla. Once blended, cover the bowl with clear wrap and store in the refrigerator. Whipped cream prepared in this way will keep for up to three or four days in the refrigerator.
They sound fantastic...I am just unwilling to round up all the ingredients. ☺ Thanks, also, for the great tip about whipped cream.ReplyDelete
These cupcakes are spectacular, Susan. I am drooling just looking at the first click.ReplyDelete
Mmmmmm....doesn't Guinness create a wonderful depth of flavor? This look like a little bit of heaven!ReplyDelete
I would be happy with a little cup of that whipped cream ;-) Great recipe Susan. xoReplyDelete
I love irish cream and these cupcakes look georgeous!:)ReplyDelete
Like you, I am not a fan of Irish Whiskey--or, any libation that one can actually taste! I much prefer wine. These cakes look delicious!ReplyDelete
I also am not a fan of some of the ingredients, but have a feeling those are yummy. I would settle for a small serving of the frosting. :)ReplyDelete
Perfect for this weekend!ReplyDelete
"Bailey's Irish Cream drizzle to soak into each cupcake while warm"...ReplyDelete
*Pausing to catch the drool before it runs into my keyboard*
I pinned and marked these to try Susan! These look like they would cause an explosion on the tongue (kinder gentler discription than bomb :)
Looks delicious and I love Irish cream.Sounds perfect for a snack in the middle of the afternoonReplyDelete
I'm glad you changed the name, but either way, these look fabulous and very apropos for the upcoming holiday.ReplyDelete
Mercy! Those look delicious and the Guinness, the Bailey's drizzle and again in the frosting with Jameson's and cream cheese. Bring it on! :)ReplyDelete
I just read about this stabilizing method..ReplyDelete
Why do I listen more when you say it:)?
These are gorgeous!
I am part Irish after all..:)
Wow Susan, these cupcakes are loaded with goodness :)ReplyDelete
They are sure perfect for the St. Patrick's Day.
Enjoy your week!
Your cupcakes are beautiful Susan! Love the pretty dusting of cocoa powder too:@)ReplyDelete
I am up for some peace and happiness with cupcakes.ReplyDelete
Yum. I could eat these any day. Love the dusting as a finale.ReplyDelete
Don't these look perfect! We are both thing Bailey's Irish Cream as St Patrick's Day approaches. John and I just spent a couple days away and on the drive home we were discussing dessert recipes for me to make. We settled on a chocolate jellyroll filled with a filling similar to your frosting, then topped with whipped cream.ReplyDelete
Now, if I can actually manage time to make something...
Perfect for the up and coming St Patricks Day my friend :DReplyDelete
My eyes would shine too Susan if I had one such cupcake in front of me!ReplyDelete
These cupcakes give me the urge to scout the markets here and bring back the liqueur to make them! Love that photo with the sprinkle of cocoa on the cream!ReplyDelete
Triple threat cupcakes for St. Paddy's Day. I love it. And your photo of that single cupcake is adorable.ReplyDelete
Yum! These are beautiful and I obviously love that they involve several types of alcohol :) :)ReplyDelete
Enjoyed reading about your cupcakes for St. Patrick's day! You've included many of my favorite ingredients;-)ReplyDelete
Definitely adult cupcakes! They look delicious what a treat!ReplyDelete
I use Whipit as a stabilizer, much easier, made by Oetker.
Same idea. I get it in bulk from Amazon. 5 gkids mean a lot of cupcakes and whipped cream!
Thanks so much for joining the blog crawl, and for putting the button up. I appreciate it and wish I had a cupcake right now!
Jameson AND Bailey's?! Oh, my!ReplyDelete
Perfect! A party in a cupcake.ReplyDelete
These chocolatey gems look delicious, but boozy chocolatey gems...well, no need to twist my arm.
I much prefer your kinder, gentler name. One of our cupcake shoppes makes something similar, and I contemplated making them. But the Jameson's was 19.99 for a small bottle!ReplyDelete
Oh, convince me! I have to get to the kitchen here shortly - think I will cook up a little Irish ditty, myself!ReplyDelete
I like your name for the cupcakes much better, too, Susan! They look positively scrumptious and this Irish lass wishes she had one right now!!ReplyDelete
So perfect for St.Patrick's Day! I love using stout in cupcakes, fluffy and moist is the way to go!ReplyDelete
Oh man...what a combination of flavors!! And the LOOK so pretty, too! What a great idea you've had, Susan!ReplyDelete
Have a Happy St. Patrick's Day!
p.s. I'll soon share some photos of some Irish step-dance solo dresses that my friend has made. Knock-your-socks-off-GORGEOUS!!
I've seen these cupcakes pinned, blogged about.. but yours take the cake!! I like your name too. Wishing you a Happy St. Patrick's day and sending all the good Irish blessings your way.. xo marlisReplyDelete
Your cupcakes looks so chocolaty good! I have never tried baking with Guinness Stout before, this looks wonderful!ReplyDelete
Happy St Patrick's Day!
Thanks for sharing the recipe. These sound delicious and certainly look fabulous. Happy St. Patrick's Day! ~ SarahReplyDelete
I always feel so awkward when calling anything "irish car bomb" (though I've done it twice!) but irish pub sounds much nicer. And the cupcakes are stunning!ReplyDelete
Hi, Susan! This is my first visit to your blog via Cuisine Kathleen's Blog Crawl. I can see by this post and by your sidebar that you are quite a whiz in the kitchen!!! I bow to your talents! I do OK, but nothing like this! I much prefer your kinder, gentler, far less terroristic name for these cupcakes, and they look beautiful! If there is even a slim chance they will bring me the luck o' the Irish, I'll have 3 to go, please! :-) Have a safe and happy St. Patrick's Day weekend!!!ReplyDelete
I think I could eat that frosting with a spoon, Susan. I prefer the name you gave these little cakes but I did get a chuckle out of the other one. The little dusting with cocoa was a nice finish.ReplyDelete
I like your name much better, but whatever they are called they look amazing!ReplyDelete
You are so right about your name for them. They look great, I like the ingredients so this recipe is a go.ReplyDelete
these look fabulous Susan!A hug...ReplyDelete
Oh my...those cupcakes look delicious, Susan!ReplyDelete
You have the best recipes. How great is the combination of Guiness and chocolate. I just made chocolate cupcakes but will save this recipe for next time. Happy Paddy's day!!!ReplyDelete
Looks mighty YUMMY!!!! What to do with all the leftover beer and whiskey......ReplyDelete
You never fail to impress!ReplyDelete
Too bad I can't eat these yummies anymore but I can still make it for my family and friends.
Mouthwatering as always.
These looks heavenly! Cant wait to try these out. Great presentation as always...ReplyDelete
Guinness? Baileys? Jameson? How could these cupcakes be anything less than amazing!! :)ReplyDelete
Oh my! Your Irish Pub Cupcake looks and sounds amazing. I can't wait to try them out. The flavor must be amazing with all the lovely booze! :P These are definitely festive for St Patrick's Day and delicious throughout the year.ReplyDelete
Wish you a wonderful weekend.
This is a must try ... and between you and me, I'm so glad to see something for St. Patrick's Day where green food coloring hasn't been added. :)ReplyDelete
Oh my-those look tasty! Happy St. Patrick's Day!ReplyDelete
Just the though of the Irish Car Bomb makes my stomach nervous :) But I could safely eat several of these and my stomach would be super happy!ReplyDelete
Beautiful! A perfect treat for St. Pat's Day. Hope it was a great day!!!ReplyDelete
Definitely an awesome combination! These look so good.ReplyDelete
These are a genius idea! Such a perfect mix of ingredients.ReplyDelete
They look and sound to die for! LOVE Bailey's and I love Irish Coffee...will have to try them.ReplyDelete
Thanks for sharing!
I'm late to the party but the cupcakes sound delicious.ReplyDelete
Gosh I remember the "car bombs" from my college years :)ReplyDelete
This looks wonderful though, would erase those memories :))
Hi, love your gorgeous cupcake, it look extremely good. Nice to go with hot coffee. YUMMY!ReplyDelete
Thanks for sharing this delicious recipe.