Guinness Dark Chocolate Cupcakes with Irish Cream Frosting

Inspired by the Irish, this should NOT be a once-a-year treat! Insanely moist, these Guinness infused Dark-Chocolate Cupcakes are topped with a luscious Irish Cream, Cream Cheese Frosting.

This moist, scratch-made cupcake is inspired by classic chocolate cake recipes and elevated with Guinness stout and a touch of Irish cream in the frosting. The combination of buttermilk and stout keeps the crumb tender and flavorful, while the cream cheese frosting enriched with Irish cream gives a creamy, slightly boozy finish that pairs beautifully with the dark chocolate flavor. These cupcakes are easy to make and impressive to serve—perfect for St. Patrick’s Day or any time you want a rich chocolate treat.

I tested this recipe with family and it was a hit—one of my kids declared it “the best cupcake” and asked for it again for a birthday. That kind of response is why I love sharing recipes: simple ingredients and straightforward steps can bring people together.

Quick overview:

• Combine the dry ingredients in a bowl.
• Add Guinness, eggs, buttermilk, oil, and vanilla.
• Beat briefly, pour into liners, bake 18–22 minutes.
• Make the frosting by beating cream cheese, butter, Irish cream, and powdered sugar until smooth.

The batter will be thin—that’s normal. These cupcakes bake up with a tender, moist crumb and a rich chocolate flavor balanced by the stout. The frosting is simple to make and can be adjusted for sweetness or piping consistency by adding more powdered sugar if desired.

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

Start by whisking together flour, sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Stir until evenly combined to ensure an even rise and uniform chocolate flavor.

Next, add Guinness stout, buttermilk, eggs, vegetable oil, and vanilla to the dry mixture. Beat the batter for about 2 minutes at medium-high speed. The batter will be very thin—this is expected and helps produce a moist texture.

Portion the batter into paper-lined muffin tins using a 4-ounce ice cream scoop or a 1/4 cup measure for consistent-sized cupcakes. Bake at 350°F (175°C) for 18–22 minutes or until a toothpick inserted into the center comes out clean. Cool completely before frosting to prevent the frosting from melting.

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

Yes. The batter works well as a 9×13″ sheet cake, two 9″ round layers, or in a 12-cup bundt or tube pan. Baking times vary by pan size—see the notes section below. If making a layered cake, allow layers to cool completely before assembling and frosting.

To prepare the Irish Cream cream cheese frosting, beat room-temperature cream cheese and butter until light and fluffy. Add Irish cream liqueur and powdered sugar, then beat until smooth and spreadable. For a less sweet frosting, use the specified amount of powdered sugar; for piping or more intricate decorating, add an additional 1/2 to 1 cup of powdered sugar to stiffen the frosting.

These are now a favorite in my home and something I plan to bake year-round. They make a beautiful dessert for gatherings and a comforting treat for cozy evenings.

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
• 1/2 cup Irish cream liqueur (for example, a cream liqueur)

Instructions

1. Preheat the oven to 350°F (175°C).
2. Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
3. Add the Guinness, buttermilk, eggs, vegetable oil, and vanilla. Mix until just combined.
4. Beat the mixture at medium-high speed for 2 minutes. The batter will be thin—this is normal.
5. Spooon or scoop the batter into paper-lined muffin tins using a 4-ounce scoop or 1/4 cup measure.
6. Bake for 18–22 minutes, until a toothpick inserted in the center comes out clean.
7. Cool the cupcakes completely on a wire rack before frosting.
8. For the frosting: beat the room-temperature cream cheese and butter until light and fluffy. Add the Irish cream and powdered sugar, and beat until smooth and spreadable. Add extra powdered sugar if you need a stiffer consistency for piping.
9. Frost cooled cupcakes as desired and serve.

Notes and Tips

• For stiffer frosting suitable for piping, add an extra 1/2 to 1 cup powdered sugar until the desired texture is reached.
• If baking in different pans: for a 9×13″ cake, bake 35–40 minutes; for two 9″ round pans, bake 28–35 minutes; for a 12-cup bundt or tube pan, bake 50–55 minutes. Allow pans to cool 10–15 minutes before removing from pans when appropriate.
• Cool cupcakes completely before frosting to maintain a tidy appearance and stable frosting.
• Store frosted cupcakes in the refrigerator if not serving within a few hours; bring to room temperature before serving for best texture and flavor.

Nutrition (approximate per serving)

• Calories: 295 kcal
• Carbohydrates: 38 g
• Protein: 4 g
• Fat: 15 g (Saturated fat: 9 g)
• Sodium: 283 mg
• Sugar: 29 g

Serves: 24 cupcakes. Prep time about 10 minutes; cook time about 18 minutes. Author: Jennifer Grissom.

If you try these Guinness Dark Chocolate Cupcakes with Irish Cream Cream Cheese Frosting, please leave a note about how they turned out and any variations you used. These cupcakes are forgiving and adaptable—try them as a layer cake or in a bundt pan for a different presentation.