Alcoholic Kitchen

Mini Chocolate Guinness Cupcakes with Jameson Irish Whiskey Frosting

In honor of St. Patrick’s Day today, I decided to bake up some mini cupcakes made with Guinness coupled with some Bailey’s Irish Cream frosting. Unfortunately (or fortunately), I didn’t have any Bailey’s at the house so I improvised. Luckily, I did have Jameson, and it is an Irish whiskey — so I added that instead and I think it turned out pretty tasty.

The cupcakes itself aren’t overly sweet, which I love, and the frosting on the top adds a bit of kick that you’d come to see from something that has a delicious whiskey to it. I’m not much of a baker since I’m not into measurements much, but I managed to pull this off. This may give me more confidence to do more baking.

Maybe beer bread next? What type of beer works best in beer bread? Leave a comment below with your suggestions.

(Full Photoset: Mini Chocolate Guinness Cupcakes with Jameson Irish Whiskey Frosting)

Recipe Ingredients (Cupcakes - 48 minis):

• 1 cup of Guinness Draught
• 1 stick and 1 tablespoon of unsalted butter
• 3/4 cup of unsweetened cocoa
• 1 cup of brown sugar
• 1 cup of granulated sugar
• 3/4 cup of sour cream
• 2 eggs
• 1 tablespoon of vanilla extract
• 2 cups of flour
• 2 1/2 teaspoons of baking soda
• Mini cupcake cups

Recipe Ingredients (Frosting):

• 1 stick of unsalted butter
• 3 cups of confectioner’s sugar
• 2 tablespoons of Jameson Irish Whiskey
• 1/2 teaspoons of vanilla extract

Instructions:

1. Preheat oven at 350 degrees.
2. Cut 1 stick and 1 tablespoons of butter into 1 inch cubes.
3. Over medium heat, combine both the Guinness and the cubed butter until melted and combined.
4. Once combined, take off the heat and add the sugars and unsweetened cocoa until smooth.
5. In a separate bowl, combine sour cream, eggs, and vanilla extract.
6. Combine both mixtures until smooth.
7. Over the new mixture, add the flour and baking soda through a sifter. Fold together until it’s combined.
8. Pour the cupcake mixture in the mini cupcake cups.
9. Bake for 16-18 minutes. Remove from the over and let cool for 15 minutes.
10. For the frosting, blend the rest of the room temperate butter until creamed.
11. Slowly add the confectioner’s sugar while blending the butter.
12.  After combined, add the whiskey and vanilla extract. Blend until the liquid is mixed in.
13. Spread the frosting on top of the cupcakes and enjoy! 

(Inspired by Big City, Little Kitchen - Beer Cupcakes!)

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If you have any suggestions for a tasty recipe involving beer — please email me, I’d love to cook it up and share it with the community.