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Chocolate Stout Cupcakes with Irish Whiskey Ganache and Irish Cream Frosting

Everyone’s a little bit Irish on St. Patrick’s Day and Chocolate Stout Cupcakes are a sweet ending to your celebration to help you Eat, Drink and Be Irish!
Prep Time20 mins
Cook Time25 mins
cooling time: 30 minutes30 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: cupcakes, ganache, Guinness, irish, Irish Cream, Irish Whiskey, St. Patrick's Day
Servings: 24 cupcakes


  • piping bag
  • mixer
  • Wilton 2A tip
  • Wilton 1M tip


Cupcake Ingredients

  • 1 box Betty Crocker SuperMoist devil’s food cake mix
  • 1 1/4 cups Guinness stout beer
  • 1/2 cup vegetable oil
  • 3 eggs

Irish Whiskey Ganache Ingredients

  • 8 oz. good quality dark chocolate, chopped (I used Ghirardelli, 1 bar of bittersweet chocolate and 1 bar semi-sweet chocolate)
  • 3/4 cup heavy cream
  • 1/4 cup Irish whiskey I used Jameson

Irish Cream Buttercream Frosting Ingredients

  • 6 cups confectioners’ sugar
  • 2 sticks unsalted butter softened
  • 4 Tbs. Bailey’s Irish Cream
  • 3 tsp. milk
  • 1/4 tsp. salt


To Make Cupcakes:

  • Preheat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among the muffin cups using a cookie scoop for easy filling.
  • Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.

To Make Ganache Filling:

  • Coarsely chop chocolate bars and place in a heat proof bowl. In a small saucepan, bring cream and Irish whiskey just to a boil over medium-high heat. Pour cream mixture over chocolate and let stand for 1 minute, until chocolate has softened.
  • Whisk the mixture until smooth and chocolate is melted and shiny. Transfer bowl to refrigerator and let stand until just chilled, stirring every 10 minutes and no longer than 30 minutes.
  • To fill cupcakes with ganache, transfer filling to piping bag fitting with a Wilton 2A tip. Insert tip directly into cupcake, squeezing as you pull the tip up and out of the cupcake to add filling.

To Make Irish Cream Frosting:

  • In the bowl of an electric mixer fitted with the flat beater, combine all ingredients and beat on low speed until combined, about 1 minute.
  • Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat until fluffy, about 3 minutes.
  • If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks. Makes about 4 cups.
  • Transfer frosting to piping bag and top cupcakes. I used a Wilton 1M piping tip. Add some sprinkles or nonpareils if desired.


  • Guinness Stout enhances the flavor of the chocolate in the same way coffee does, resulting in a richer chocolate flavor.
  • .Despite the all the liquid ingredients, you won’t find these cupcakes overly boozy; just a subtle note of Irish Cream in the frosting and chocolate-malt flavor from the Guinness Stout. The Irish whiskey is the most pronounced flavor in the oh-so-decadent chocolate ganache.