Need a decadent and delicious dessert for St. Patrick’s Day?! You’ve come to the right place. Guinness green velvet cupcakes with Bailey’s Irish Cream frosting…oh my goodness! Cream cheese frosting is my favorite anyway, but with the Irish Cream flavor the result is ultra tasty!! Don’t these so good?!I’m not a huge fan of Guinness, but cooking with it can result in some rich flavors. My crock pot corned beef & cabbage recipe calls for the stout drink and it’s delicious! And, I’ve seen all kinds of recipes that call for Guinness and/or Baileys this time of year. These cupcakes are an adaptation of the fun Guinness Green Velvet Shooters from Brit+Co. Super tasty! So, whip up a batch of these adult cupcakes this weekend for some St. Patrick’s Day fun!
Guinness & Irish Cream Green Velvet Cupcakes
- 1 box Yellow or White Cake Mix depending on how dark you want the cake
- 1 cup Guinness room temp (use instead of the water in the box directions)
- 3 whole eggs at room temperature
- ⅓ cup vegetable oil or applesauce
- 2 tablespoons unsweetened cocoa powder
- Green food coloring
- 1/2 cup butter 1 stick, softened
- 8 ounces cream cheese room temp
- 5-6 C powdered sugar
- 1 teaspoon pure vanilla extract
- ¼ cup Baileys Irish Cream
- Preheat oven to 350 degrees and line cupcake pans with liners. Set aside.
- In a large mixing bowl, blend the cake mix, Guinness instead of the water, oil and eggs with an electric mixer on low speed until moistened (about 30 seconds).
- Add the 2 tablespoons of cocoa powder and beat an additional 30 seconds to blend well.
- Slowly, add the green food coloring until your desired green color is reached and mix on low speed until well blended.
- Fill cupcake liners ⅔ full and place in oven.
- Bake at 350 degrees for 18-21 minutes (rotate half-way through) or until an inserted toothpick comes out clean.
- Place cupcake pans on wire racks to cool for 20 minutes.
- Remove cupcakes from the pans and place directly on the wire racks to cool
- Prepare frosting...
- In a large mixing bowl, cream the butter and cream cheese with an electric mixer.
- Gradually, mix in the powdered sugar, vanilla extract and Baileys Irish Cream.
- Beat for an additional 2 minutes on medium speed until the icing is light and fluffy.
- Add frosting to a pastry bag (or a Ziploc baggie with the corner snipped)with a decorating tip. I used a Wilton 1M tip.
- Frost cupcakes.
- Sprinkle lightly with green sugar crystals and apply desired garnishes. I used a Grasshopper cookie (Thin Mints would be great too) and a shamrock decoration bought at a local cake supply store.
Do you make anything fun for St. Patrick’s Day?
If you’re looking for a kid-friendly St. Patty’s dessert, try this fun Irish Flag Jell-O Trifle!