RSS Feed

Guiness & Bailey’s Chocolate-Caramel Cupcakes

Posted on

This seems to be happening to me more and more, the longer I blog: I either create a recipe out of my own head, or I see a blog with a recipe and I immediately think of a new direction I want to take it in.  I type out the recipe, including the measurements and steps.  Then, after I’ve made my new and improved recipe, I discover that someone else already did it.  Kinda takes the wind out of my sails!

This has happened twice just this week.  I typed up a recipe for banana bread (I always type up baking recipes before I actually go to town, since they require more precision than just throwing things in a pot and tasting as you go along) that I thought was pretty stinking original, but before I’d even made it, I found that same recipe, almost exactly with the same ingredients and measurements except for just a few things, on Steak & Potato Kinda Girl’s blog (it was a Joy the Baker recipe, though, from her new cookbook).  I kinda had a freak-out and changed my recipe just so I wouldn’t be a copycat, even if I did come up with it on my own.  (I really want the banana bread recipe I win with at the fair this year *knock on wood* to be my own creation.  I’m in the process of creating the BEST recipe (or discovering, if I must) so I can beat my baking nemesis–more about that here.)

Then I decided I was going to make some Guiness chocolate cupcakes for St. Patrick’s Day and came up with my own decadent recipe, using this cake recipe, and using inspiration from this cake to add in some caramel to compliment the Guiness, chocolate, & Bailey’s Irish Cream flavors.  Then I happened to stumble upon Annie’s Eats, who has a spookily similar recipe.  She’s got the Guinness cupcake, the Bailey’s ganache filling (sans caramel), and Bailey’s Irish Cream frosting.

How is this even possible?  Is this some weird phenomenon among food bloggers that we’ve read so many of each others blogs that we start thinking the same?  Or am I just a freak of nature?  (Don’t answer that.)  Well, whatever it is, I’m considering myself flattered to have come up with similar recipes as the likes of Joy & Annie, who I respect greatly.  Who knows, maybe I’m becoming one of these “great minds” that “think alike.” :)

Well, despite these cupcakes having doppelgangers in who-knows-what corners of the blogosphere, I’m pretty proud of them because, besides the cake recipe, they are my own creation.  They are very decadent, as I intended, and are tremendously delicious.

Now, I need to tell you that I absolutely detest beer (except in beer bread, of course), and Guinness is at the top of my hate list *shudder*, but it somehow works in the chocolate cupcakes.  Although I would definitely prefer a Guiness-free cupcake, the stout flavor does add depth to the chocolate, making it deeper and more sultry, with a slightly bitter edge.  The rich caramel ganache is thick and sweet, and the frosting is like a fluffy silken dream-both elements a perfectly sweet compliment to the dark chocolate cake, and in my opinion, absolutely required to balance the cupcake.  You get quite a heady feeling when taking a bite of these–although low in alcohol*, they are very “boozy” tasting (at least to my virgin palate), but not in an offensive way.  Still, I wouldn’t recommend you try serving these to your toddler.

*A last note to those worried about the alcohol content.  It bakes off from the cupcakes, leaving only the flavor behind, and the amount in the filling and frosting is not much more than you’d get from using vanilla.  So never fear, you will not get intoxicated from eating one of these, though I still consider them to be an adult treat.  To nix the alcohol completely, I believe you could use Irish Cream coffee creamer in place of the real Irish Cream in this recipe.   I hope you enjoy!

Note: I didn’t edit my photos, but this one is pretty washed out so I did try to darken it, but just couldn’t capture the true color so I apologize it does not represent the cupcakes accurately. The cake is much darker than this.  The other photos are pretty spot-on, even without editing.

Guiness & Bailey’s Chocolate-Caramel Cupcakes

Printable recipe
Printable recipe with picture

Guiness Chocolate Cupcakes:
1 ½ sticks unsalted butter (cold is fine)
¾ cup unsweetened cocoa
1 cup Guinness Extra Stout (cold is fine)
1 tablespoon vanilla extract
1 ½ cups granulated sugar
1 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 eggs

Bailey’s Chocolate-Caramel Filling:
½ cup semisweet chocolate chips
¼ cup caramel sauce, plus more for garnish (I used homemade)
1 tablespoon Bailey’s Irish Cream
½ cup powdered sugar, as needed

Bailey’s Irish Buttercream:
2 sticks unsalted butter, softened
1 lb. (4 cups) powdered sugar, sifted
3 tablespoons Bailey’s Irish Cream

Preheat oven to 350 degrees. Line two dozen cupcake tins with papers.

In a small saucepan, melt butter and whisk in the cocoa powder until smooth. Stir in the Guinness and vanilla extract and remove from heat.

While the Guinness mixture is cooling, whisk together the sugar, flour, baking soda, and salt. Pour the Guinness mixture onto the dry ingredients, then add the eggs and whisk until the batter is shiny and smooth, about a minute. Divide batter between cupcake tins, filling half full. Bake for 17-20 minutes, or until a tester comes out clean. Remove from pans to cool completely on a wire rack.

Meanwhile, make the filling. Combine the chocolate and caramel sauce in a microwave-safe bowl and heat on 50% power for 1 minute. Stir until the mixture is smooth and glossy, then stir in the Bailey’s Irish Cream. Set aside to cool and thicken.

Lastly, make the buttercream. Beat the butter until creamy, then add the sugar and Bailey’s. Beat on low until mixed, then increase speed to medium and beat until fluffy, light, and silky, about five minutes. Set aside.

Return to the filling, which should be room temperature by now. (If not, refrigerate for five minutes and stir, repeating until cooled completely.) Remove two tablespoons to a small bowl, then stir in powdered sugar ¼ cup at a time into the remaining filling, until the filling is your desired thickness.

Put the filling into a pastry bag fitted with a round tip or a squeeze bottle with a nozzle. Insert the tip into the top of each cupcake and squeeze briefly to fill, stopping once the top starts to rise. Once all are filled, pipe or spread the buttercream on top. Drizzle with the reserved filling and caramel sauce. Serve at room temperature. If making more than two days in advance, you can keep the cupcakes in the refrigerator and remove them two hours prior to serving.

Recipe source: cake recipe from Global Table Adventure, cupcakes inspired by Culinary Concoctions by Peabody, filling & frosting recipes and method by Veronica Miller


About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

22 responses »

  1. Sometimes I wish I did eat sweets because these look sooo good! Your pictures are great by the way and I can’t believe you don’t even need to edit them…good job!


    • I don’t know, you might like these–the Guiness is really pronounced to me and kinda makes up for the sweet. :) I did try to edit a couple but the program I was using made them even more bright and washed out so I gave up, thinking this was a little more accurate to just leave them alone. thanks, girl!


  2. Yes, I stand behind the fact that you ARE a one of the “great minds” who “think alike.” You’re so creative and your baking ideas never cease to impress me! Maybe one day you will have a cookbook on sale, eh? =)
    And I’ve been meaning to ask–is it hard for you to post recipes with sugar when you’re off sugar right now? (and ARE you still off sugar? or am I totally making that up?)


    • Aw, thank you! I dunno, it’s not on my to-do list, but maybe :) No, it’s not hard. Before when I was really off sugar, I think I only posted one or two things with it and I tasted them but spit them out just so I could give a review of the flavor. Now I’m allowed to indulge a weensy bit but in this case, I went overboard and had two cupcakes. I don’t feel guilty–I’ve been very good. :)


  3. Beautiful cupcakes, Veronica! And I give you props for even being able to come up with recipes like this on your own! Who cares if someone else already thought of it too… especially if you didn’t see it first. Thanks for linking to my blog for Joy’s recipe… I appreciate the exposure! If I could even come up with a recipe on my own I’d be so proud!! I think you’re pretty creative and amazing :)


  4. Yum, yum and more yum. I am blaming all the similar thinking on Pinterest! haha I think, if it truly is something you came up with in your own head, then you should take credit for it, even if you find similar recipes elsewhere. :) Of course, if you find inspiration somewhere, you should always give credit and link backs. I often wonder about some of the BIGGER blogs, that never link back credit. I mean, I don’t think anyone is THAT GOOD to pump out all totally original recipes all of the time…but all of us are capable of coming up with originals every now and then! But then again, what do I know? LOL


    • LOL, Pinterest is to blame for my inspiration–I found the recipe for the cake and the other cake I got the caramel idea from on there! Yup, we probably see so many pictures without realizing it and then the ideas come from it out of our subconscious. Blogs that never give credit annoy me. I’ve stopped following blogs for that reason–one lady said she came up with a granola bar recipe on her own but I found the exact recipe in a magazine that came out the same month she blogged it, making it not only an omission but an outright lie. Then again, if it’s happened to me, maybe it happened to her! lol


  5. Hmm maybe we’re all reading each other’s minds? I’ve made cupcakes similar to these before but sans caramel…now I’m thinking it is a necessary addition!


  6. Oh, they’re so pretty. I can’t wait to try one.


  7. Pingback: Guiness Brownies with Bailey’s Cream Cheese Swirl « Veronica's Cornucopia

  8. Hi. I just made these. The raw dough tastes wonderful. It gives the chocolate a great rich full taste. Cupcakes are great tasting but they fall apart easily. I need to make it more dense to stick together. Do you have any suggestions ? Thanks. Kim.


    • Cool, thanks for the feedback! Hmmm, well mine were pretty tender but weren’t falling apart. I’d just try another recipe if this was too delicate for you. I know some call for sour cream and that might help. Just do a Google search.


  9. I am saving this for next year. (I finally figured out my issue with commenting and logging into WordPress. It was a jetpack issue I think—or stupid user error!) Anyway, back to commenting on your site. I missed it!


  10. Pingback: Baba Ghanoush Two Ways: Classic & Tahini-Free « Veronica's Cornucopia

  11. Pingback: My First Blogger Meet-Up « Veronica's Cornucopia

  12. Pingback: Honey Whole Wheat Beer Bread « Veronica's Cornucopia

  13. I haven’t commented, but these are SO yummy. I’m not even a beer fan! My husband calls Guinness “liquid bread”, but it does over-power the sweet enough to balance..if you don’t accidentally use a TON of frosting on one cupcake. I’ve made these twice already using Bailey’s Irish Cream brand coffee creamer in the frosting with rave reviews. I’m about to make them a third time this week because the hubs works on Christmas and they want to do a potluck lunch. It was requested by 4 people that he bring these in!


  14. Pingback: Guiness & Bailey’s Chocolate-Caramel Cupcakes | Cupcake Recipes

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: