Guinness-Gasm (noun) : [gin-is gaz-uhm]  A chocolaty, Guinness flavored cupcake with a creamy chocolate and Irish whiskey ganache filling, topped with sweet, Bailey’s flavored icing.

Prepare to have your mind BLOWN.

Being 100% Irish, when I heard there was something that could combine 3 types of Irish alcohol AND chocolate, I got pretty excited. This recipe is a little harder than a simple batch of cupcakes, but it’s well worth the extra effort. Not only are they delicious but they’re big crowd pleasers. Put these at the top of you list of things to bring to any St. Patrick’s Day party, because it’s basically baking an Irish Car Bomb.



  • 1 cup Guinness
  • 1 cup unsalted butter
  • 3/4 cup unsweetened cocoa powder
  • 2 cups all purpose flour
  • 1 1/2 teaspoons baking soda
  • 2 cups sugar
  • 3/4 teaspoon salt
  • 2 eggs
  • 2/3 cup sour cream


  • 8 ounces bittersweet chocolate
  • 2/3 cup heavy cream
  • 2 tablespoons room temperature, unsalted butter
  • 1 to 2 tablespoons Irish whiskey (depending on how strong of a taste you want)


  • 3 to 4 cups confectioners sugar
  • 1/2 cup room temperature, unsalted butter
  • 3 to 4 tablespoons Bailey’s Irish Cream



  • Preheat your oven to 350 degrees
  • In a large saucepan, bring the butter and the Guinness to a simmer over medium heat.
  • While the butter melts and simmers with the Guinness, combine the flour, sugar, baking soda, and salt in a large bowl.
  • Remove butter and Guinness from the heat, whisk in cocoa powder, and let cool.
  • In the meantime, beat together the eggs and sour cream in a separate bowl, then pour the Guinness-butter-cocoa mixture in and stir until combined.
  • Then pour this mixture into the flour-sugar mixture from earlier and stir until combined.
  • Put paper liners in a cupcake tray, fill, and bake for 12 minutes.
  • Once the cupcakes have baked and cooled, use a utensil to poke a hole in the middle.


  • Chop the bittersweet chocolate roughly and put it into a bowl.
  • In a medium sized pan, bring the heavy cream to a simmer and pour it into the bowl of chocolate.
  • Add the butter and stir until the chocolate is melted and the ingredients are combined.
  • Once melted, stir in the Irish whiskey gently until combined.
  • Refrigerate the mixture until it is pourable but not too runny.
  • Fill the cupcakes by spooning the mixture into a frosting bag (or a ziplock bag with a corner cut off) and squeezing it into the already made holes.


  • Put the room temperature butter into a bowl.
  • With an electric beater, slowly mix in the confectioners sugar.
  • Add Bailey’s and mix.
  • Keep adding sugar and Bailey’s until it is a good consistency.
  • Ice the cupcakes.

Explore posts in the same categories: Cakes and Cupcakes

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