Irish Cupcake Stout n’ Shot Recipe

Shopping List: Flour, butter, eggs, Guinness and Jameson. No Bailey’s? That’s right. Forget the Bailey’s.

You’re going to be too busy drinking, getting ready to drink, or sobering up which is why this recipe is part rich cupcake, part drinking game. What? Yes.

These Irish cupcake ‘shooters’ are best made shot glass sized. Yes. As in fits in a shot glass. Drink it in a shot of Bailey’s. We dare you!

For this Irish cupcake stout recipe, we used a mini freshware silicone peanut butter cup candy mold (Found here on Amazon). It makes cupcakes like bunnies. So many. So delicious.

The best part is the bourbon. I mean whiskey, icing. That. If you can’t taste the whiskey, add more. Our batch had 1 ½ shots. It gets drunker the longer it sits, I think. If that’s not a scientific fact, watch someone sit with a bottle of whiskey. Same thing will happen. It’s creamy smooth too – the butter makes you think there is a touch of Bailey’s in the recipe after all.

Guinness Chocolate Cupcake Recipe

  • 1 cup Guinness (reserve the rest for later)
  • 1 cup (2 sticks) unsalted butter
  • 3/4 cup unsweetened cocoa powder (preferably Dutch-process)
  • 2 cups all purpose flour
  • 2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 2 large eggs
  • 2/3 cup sour cream

Preheat oven to 350°F.

Find your tiniest pans. Line 24 cupcake cups with liners (or if using mini reeces makers – spray and dust with flour or cocoa powder).

In a thick pan, heat 1 cup stout and 1 cup butter on medium and bring to a simmer. Whisk in cocoa powder until smooth. Set aside to cool a tad.

In a large bowl, sift together the dry ingredients; flour, sugar, baking soda, and 3/4 teaspoon salt to get out clumps.

In another large bowl, beat eggs and sour cream well with a mixer. Slowly mix in the butter stout mixture to your egg bowl, then beat to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way.
Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.

Irish Whiskey Buttercream Recipe

  • 1 cup softened butter
  • 2 ½ cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 shot of Irish whiskey (for starters)
  • Green food coloring

Beat butter until fluffy and white. Add in powdered sugar, vanilla, and whiskey. In a house of Whiskey lovers? Add ½ to 1 shot more. Add ten to twenty drops of food coloring. Mix until you reach the desired green, leafy green or shamrock green. We aimed for the middle.

Be sure to refrigerate your buttercream until ready to pipe and serve.

Now that you’ve likely downed the first Guinness – crack open another. Using toothpicks, poke holes in your cupcakes. Then pour a teaspoon of Guinness on each cupcake.

Top off your shooters with your whiskey icing to serve and enjoy!


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