There’s really no other way to describe these Guinness Bailey’s Biscoff Chocolate Cupcakes than by just calling them what they are… The Most Epic Cupcakes Ever!
My friends Christy and Stefan live a few hours from away from us here in Germany. Stefan and Dave went to basic training together 10 years ago and have been friends ever since. Christy and I met in 2007 and have been Army family every since too! They two of them came over for a Friday night BBQ and Christy insisted I make her cupcakes! She’s been watching me make them for the last 6 years but hasn’t had a chance to try them since we haven’t lived close enough.
To mark this special occasion, I knew I needed to make something epic. Seriously amazingly epic and fit for a couple of soldiers and indulgent enough to satisfy the wives. So what did I decide on?
Beer. Liquor. Chocolate. Cookie Butter. Caramel.
Yeah… it really can’t get much more indulgent and epic than that.
I started with my chocolate cupcake recipe but instead of coffee, I used a dark Guinness stout beer. The beer flavor adds a richness and flavor that is so strong and decadent. Chocolate and beer just go so perfectly together. Topping these cupcakes is a swirl of Biscoff cookie butter frosting and a dollop of Bailey’s Irish Cream frosting and a hunk of a chocolate dipped Biscoff cookie.
Most. Epic. Cupcakes. Ever.
I’m not lying. Seriously. If you need a cupcake that will WOW, IMPRESS and KNOCK THE SOCKS OFF your guests… make these cupcakes!
Cupcake Liners: Sweets & Treats Boutique
Guinness Biscoff Bailey's Cupcakes
Ingredients
Guinness Chocolate Cupcakes
- 1 cup unsalted butter
- 1 1/2 cups Guinness beer
- 1 Tbsp espresso powder
- 2 tsp vanilla
- 3/4 cup dark chocolate cocoa powder
- 2/3 cup sour cream
- 2 eggs
- 2 cups sugar
- 2 cups flour
- 1 1/2 tsp baking soda
- 1 tsp salt
Biscoff Buttercream
- 1 cup unsalted butter, room temperature
- 1 heaping cup creamy Biscoff cookie butter
- 3 cups powdered sugar
- ½ cup heavy cream
- pinch of salt
Bailey's Buttercream
- 1/2 cup unsalted butter, room temperature
- 1 lb powdered sugar
- 1 small (airline size) bottle of Bailey's Irish Cream
- 1/4 cup heavy cream
- pinch of salt
- Chocolate dipped Biscoff cookies
- Caramel sauce (I used store bought)
Instructions
Guinness Chocolate Cupcakes
- Preheat oven to 350 F degrees. Line cupcake pan with liners.
- In a medium sauce pan, melt the butter. Add the Guinness, espresso powder, cocoa powder, and vanilla and whisk until combined. Set aside to cool slightly.
- In a large bowl, sift together the sugar, flour, baking soda and salt. Set aside.
- In a medium bowl, whisk together the sour cream and the eggs. SLOWLY add a few tablespoons of the chocolate mixture to the sour cream and eggs. Whisk to combine. In a slow stream, whisk in the remaining chocolate mixture until combined completely.
- Make a well in the center of the flour mixture and pour in wet. Using a whisk, stir until no more lumps remain.
- Fill cupcake liners ¾ full. Bake for 18 minutes or until a toothpick comes out clean.
- Cool in pan for 5 minutes before removing to a wire rack to cool completely.
Biscoff Buttercream
- In the bowl of your stand mixer, cream together the Biscoff and butter for 2-3 minutes. You want the color to lighten by a few shades.
- Add the powdered sugar, scrape the sides of the bowl and mix until combined.
- Pour in the heavy cream and beat until smooth. Scrape the bowl again.
- Mix in the salt.
- Beat on high for 3-4 minutes or until the buttercream has become light and fluffy.
Bailey's Buttercream
- In the bowl of your stand mixer, cream the butter for 30 seconds until smooth.
- Add the powdered sugar, scrape the sides of the bowl and mix until combined.
- Pour in the Bailey's and heavy cream and beat until smooth. Scrape the bowl again.
- Mix in the salt.
- Beat on high for 3-4 minutes or until the buttercream has become light and fluffy.
Assembly
- Using a large round tip fitting on a piping bag full of the Biscoff buttercream, pipe a single swirl of frosting on top of the cupcake.
- Using a Wilton 1M star tip fitted on a piping bag full of the Bailey's buttercream, pipe a small swirl of frosting on top of the Biscoff buttercream.
- Drizzle the top of each cupcake with caramel syrup then garnish with a piece of a chocolate dipped Biscoff cookie tgh
KAthy
Friday 13th of May 2016
If I were to leave out the beer - do I need to replace it with something else? or just leave it out? Thanks
Betsy Eves
Tuesday 17th of May 2016
I'd suggest a different recipe all together. The entire point of this cupcake is the alcohol.
Jess
Monday 15th of June 2015
my daughter is obsessed with cupcakes because of Papas Cupcakeria game and here I am looking for recipes for her... Absolutely love the Bailey’s Biscoff Chocolate Cupcakes. thank you
Jess
Monday 15th of June 2015
lovely!
Kayle (The Cooking Actress)
Saturday 16th of May 2015
OH EM GEEEEEE!!!!!
so much going on!
Thalia @ butter and brioche
Thursday 14th of May 2015
Oh dosh.. what decadent cupcakes! I am loving these and am so craving one to devour now.