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Decadent Guinness Chocolate Cupcakes for Two with Baileys Buttercream

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Rich and indulgent chocolate cupcakes made with Guinness stout and topped with a smooth Baileys buttercream, perfect for an intimate treat or cozy date night.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (25g) unsweetened cocoa powder, sifted (preferably Dutch-processed)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 1/2 cup (120ml) buttermilk or regular milk with 1 teaspoon lemon juice
  • 1/4 cup (60ml) vegetable oil (neutral flavor)
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) Guinness stout, room temperature
  • 1/2 cup (115g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 2 tablespoons Baileys Irish Cream (adjust to taste)
  • 1 tablespoon heavy cream (optional, for consistency)
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 6-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
  3. In another bowl, beat egg with buttermilk, vegetable oil, vanilla extract, and Guinness stout until fully blended.
  4. Pour wet mixture into dry ingredients and gently fold together with a spatula until just combined; do not overmix.
  5. Divide batter evenly among cupcake liners, filling about two-thirds full.
  6. Bake for 18–20 minutes, checking at 17 minutes with a toothpick; it should come out with a few moist crumbs but no wet batter.
  7. Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  8. Using an electric mixer, beat softened butter until creamy (about 2 minutes). Gradually add powdered sugar, beating on low then high speed until light and fluffy.
  9. Mix in Baileys Irish Cream and vanilla extract. If frosting is too thick, add heavy cream and beat until smooth and spreadable.
  10. Once cupcakes are fully cooled, frost generously with Baileys buttercream. Optionally, sprinkle cocoa powder or shaved chocolate on top.

Notes

Use room temperature eggs and Guinness to avoid curdling. Do not overmix batter to keep cupcakes tender. Soften butter properly for smooth buttercream. Sift cocoa powder to prevent clumps. Frost cupcakes only when fully cooled to avoid melting buttercream. For dairy-free or gluten-free versions, substitute ingredients as suggested.

Nutrition

Keywords: Guinness chocolate cupcakes, Baileys buttercream, chocolate dessert, easy cupcakes, intimate dessert, boozy frosting

Find it online: https://sunnysavory.com/decadent-guinness-chocolate-cupcakes-for-two-easy-homemade-recipe-with-baileys-buttercream/