Ingredients:

  • 1 ½ cups (192g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, softened (115g)
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • ¾ teaspoon vanilla extract
  • ½ cup (120ml) whole milk
  • 4 ounces (115g) bittersweet chocolate, finely chopped
  • ½ cup (120ml) heavy cream
  • 2 tablespoons (30ml) Guinness Stout
  • 1 tablespoon (14g) unsalted butter
  • 1 cup (2 sticks, 227g) unsalted butter, softened (230g)
  • 3 cups (360g) powdered sugar, sifted
  • 3 tablespoons (45ml) Baileys Irish Cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Green sprinkles (optional)
  • Gold luster dust (optional)
  • Edible shamrocks (optional)

Instructions:

  1. Prepare the Cupcakes: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  2. Bake the Cupcakes: Fill the cupcake liners about 2/3 full with batter. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
  3. Make the Guinness Chocolate Ganache: Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just comes to a simmer. Pour the hot cream over the chocolate and let it sit for a minute to soften the chocolate. Whisk until smooth. Stir in the Guinness Stout and butter until melted and combined. Let the ganache cool slightly.
  4. Fill the Cupcakes: Once the cupcakes are completely cool, use a small knife or a cupcake corer to remove a small portion from the center of each cupcake. Fill the cavities with the Guinness chocolate ganache.
  5. Prepare the Baileys Irish Cream Buttercream: In a large bowl, beat the softened butter until light and fluffy. Gradually add the sifted powdered sugar, alternating with the Baileys Irish Cream and vanilla extract, until smooth and creamy. Add a pinch of salt and mix well.
  6. Frost and Decorate the Cupcakes: Frost the cupcakes with the Baileys Irish Cream buttercream using a piping bag fitted with a star tip or by spreading it with a knife. Decorate with green sprinkles, gold luster dust, and edible shamrocks, if desired.