Chocolate Guinness Cupcakes with Whiskey Caramel and Baileys Buttercream #kissmeimirish
These Irish cupcakes are the perfect way to have all your favorite Irish alcohol in one cupcake. Decadent chocolate Guinness cupcakes are filled with salty Whiskey Caramel and then topped with a creamy, fluffy Baileys buttercream. A perfect St Patrick’s Day treat!
St Patrick’s Day is just around the corner people. Whether you celebrate the day or not, I have a lot of Irish-themed recipes for you today. Some of my blogging friends and I are celebrating the upcoming holiday today with a #kissmeimirish party! It’s the only day we are all allowed to be Irish!!
1. URBAN BAKES – Sweet & Salty Boozy Irish Truffle Cake 2. Baking a Moment – Irish Cream Profiteroles 3. The Cheery Baker – Baileys Mint Chocolate Poke Cake 4. Grandbaby Cakes – #KissMeImIrish Baileys Mint Chocolate Cream Pie 5. bethcakes – Irish Car Bomb Cake 6. gotta get baked – Chocolate Baileys Cheesecake 7. Jessiker Bakes – #KissMeImIrish Guinness Chocolate Cake 8. Blahnik Baker – Chocolate Guinness Cupcakes with Whiskey Caramel and Baileys Buttercream 9. Bakes In Slippers – Guinness Chocolate Stout Milkshake 10. Chez CateyLou- Guinness Stout Chocolate Donuts #KissMeImIrish 11. House of Bakes – Drunken Blondie
I love bringing cupcakes to parties because they are the easiest to transport. So when Connie from URBAN BAKES invited me to the party, I knew I had to bring some cupcakes despite the virtual nature of the party. I called these Chocolate Guinness Cupcakes with Whiskey Caramel and Baileys Buttercream but really they are Irish cupcakes as they are the perfect way to have all your favorite Irish alcohol in one cupcake.
OK why are these cupcakes so delicious? It starts with a great chocolate base. Because who doesn’t love a decadent, moist chocolate cupcake? I am not a fan of Guinness (or beer in general) but the dark stout enriches the chocolate cake here and you can barely taste the beer. I then filled the cupcakes with a Jameson whiskey salted caramel sauce which is beyond addicting. I first saw the idea of a whiskey caramel sauce over at bethcakes and I’ve been dying to try it ever since. So glad I did. To end it all, I topped the cupcakes with a creamy baileys buttercream and a drizzle of the whiskey caramel sauce. Are you not dying to have one of these?
Well now that your done drooling over these, head on over to my friends and see what they brought to the party. More St Patrick’s Day #kissmeimirish inspired treats of course 🙂
For Chocolate Cupcakes:
- 1 cup all-purpose flour
- 1 cup sugar
- ⅓ cup Cocoa powder (I used Ghirardelli)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 egg, at room temperature
- ½ cup buttermilk, at room temperature
- ½ cup Guinness beer
- ¼ cup vegetable oil
- 1½ teaspoons vanilla extract
- ½ cup homemade salted caramel sauce
- 2 tablespoons Jameson whiskey (or more to taste)
- 1 ½ cup (3 sticks) unsalted butter, softened at room temperature
- 3-4 cups sifted powdered confectioners’ sugar
- 2 teaspoons pure vanilla extract
- 2 tablespoons milk
- 2 tablespoons Baileys Irish Cream
- A pinch of salt
- Preheat oven to 350degrees F. Line muffin tins with cupcake liners. Sift together all the dry ingredients in the bowl of an electric mixer. In a medium bowl, combine all the wet ingredients using a whisk.
- Mix the dry ingredients on low speed for 1 minute. Stop the mixer and add the wet ingredients. Mix for 2 minutes on medium speed and scrape the sides and bottom of bowl. Mix for additional minute on medium speed. The batter will be thin. Divide evenly among the cupcake liners.
- Bake for 12-15 minutes or until a toothpick inserted in the center comes out almost clean.
- Cool cupcakes on wire racks completely. Meanwhile you could start on the frosting.
- Combine the homemade caramel sauce with the whiskey and mix until combined. I add this after the caramel is warm to the touch.
- Whip softened butter for 4 minutes on medium speed using the paddle attachment of an electric mixer. The butter will become pale and creamy. Add the rest of the ingredients and mix on low speed for 1 minute. Then increase speed to medium and mix for 6 minutes until the frosting is very light, creamy and fluffy. Best used right away
- Core the middle of your cupcakes with a spoon, cupcake corer or apple corer. Fill with a teaspoon of whiskey caramel sauce. Top with frosting. I used a Wilton tip 2D.
MAKING THIS RECIPE? Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!