Irish Stout Cupcakes with Caramel Whiskey Filling and Bailey’s Buttercream Recipe

If you’re searching for a show-stopping dessert with a boozy twist, I’ve got just the thing for you. This Irish Stout Cupcakes with Caramel Whiskey Filling and Bailey’s Buttercream Recipe is an all-time favorite in my kitchen, especially when I want to impress friends or bring some warmth to a chilly day. Not only do these cupcakes have a rich, moist crumb thanks to the Irish stout, but the surprise caramel whiskey filling and rich Bailey’s buttercream frosting elevate them to a whole new level of indulgence. Trust me, once you try these, you’ll want to make them again and again!

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Ingredients You’ll Need

Each ingredient plays a special role in balancing richness and texture. When shopping, I like to pick good-quality Irish stout and fresh dairy for the best flavor. Also, vanilla bean paste is my go-to for a deep vanilla taste without adding extra liquid.

• All-purpose flour: Provides structure and the right crumb to the cupcakes.
• Granulated sugar & Dark brown sugar: Brown sugar adds moisture and a slight molasses hint complementing the stout.
• Hershey’s Special Dark cocoa powder: For that intense chocolate depth.
• Baking soda: Helps cupcakes rise and become fluffy.
• Kosher salt: Enhances all flavors without overpowering.
• Espresso powder: Packs a flavor punch to deepen the chocolate notes.
• Stout beer: The star player that creates a moist and flavorful cupcake base.
• Milk & Vegetable oil: Keeps cupcakes tender and soft.
• Vanilla bean paste: Adds richer vanilla flavor than extract.
• Eggs: For structure and richness.
• Sour cream: Gives moisture and a subtle tang to balance sweetness.
• Granulated sugar, corn syrup, water, lemon juice (for caramel): These create a smooth, shiny caramel base.
• Heavy cream, butter, vanilla extract, Irish whiskey: Transform the caramel into a luscious mousse filling.
• Heavy whipping cream (cold): Whipped into the caramel for lightness.
• Unsalted butter & Cream cheese (for frosting): Provide a creamy, rich base for the buttercream.
• Powdered sugar: Sweetens and thickens the buttercream.
• Irish cream liqueur: The secret ingredient in the frosting that ties it all together.
• Food coloring (red & yellow): For creating that playful candy corn swirl effect on top.

Variations

I’ve played around with this recipe by swapping a few things, and honestly, it’s pretty flexible. Feel encouraged to personalize it — maybe lighten it up or make it festive for different occasions.

• Non-alcoholic version: I’ve made this once replacing stout with a robust root beer and skipped the whiskey to great effect for a kid-friendly party.
• Dairy-free option: Try coconut cream instead of heavy cream in the filling and use a vegan butter alternative for the frosting—results were enchanting for my dairy-sensitive friends.
• Seasonal twists: Experiment with orange zest in the batter for a citrus twist or sprinkle chopped toasted pecans inside for extra crunch.

How to Make Irish Stout Cupcakes with Caramel Whiskey Filling and Bailey’s Buttercream Recipe

Step 1: Whisk Dry Ingredients with Love

Start by combining your flour, both sugars, cocoa powder, baking soda, salt, and espresso powder in a medium bowl. I like to whisk these together thoroughly — it not only blends the flavors but helps distribute the baking soda evenly, so your cupcakes rise perfectly. Setting this aside for a moment keeps things organized.

Step 2: Blend the Wet Ingredients Smoothly

In your stand mixer with the paddle attachment, mix the stout beer, milk, vegetable oil, vanilla bean paste, eggs, and sour cream until just combined. The beer adds a subtle bitterness that balances the chocolate, and using room temperature ingredients helps everything come together nicely without curdling.

Step 3: Gently Combine Until Just Mixed

Add the dry flour mixture in thirds to the wet mixture, mixing on low speed until just incorporated. I always remind myself: overmixing can lead to tougher cupcakes, so stop as soon as you see no remaining dry streaks.

Step 4: Time to Bake

Line two cupcake trays with paper liners and fill each about two-thirds full. Bake at 350°F (175°C) for 20 minutes. I usually test doneness with a toothpick — it should come out clean or with just a few moist crumbs attached. Let your cupcakes cool in the pan for a few minutes before transferring them to a wire rack so they cool evenly and avoid soggy bottoms.

Step 5: Make the Heavenly Irish Whiskey Caramel Mousse Filling

Combine your sugar, corn syrup, water, and lemon juice in a microwave-safe bowl. Microwave on high for 5-8 minutes until it turns a pale golden color — watch carefully because it can quickly burn. Once it darkens to amber, carefully whisk in heated heavy cream in small increments to avoid overflow, then add vanilla, butter, and whiskey. Chill until cool but stirrable (about an hour). Meanwhile, whip cold heavy cream in a separate bowl to soft peaks and fold this into your caramel mixture in three parts. This step is magic — it creates a light mousse that’s surprisingly decadent.

Step 6: Fill Your Cupcakes with Caramel Mousse

Using a sharp knife, carve a cone-shaped hole halfway inside each cupcake — careful not to cut through to the bottom or sides! Fill a piping bag with the caramel mousse and gently fill each cupcake cavity. My tip is to keep steady pressure while piping to avoid bursting the cupcake sides.

Step 7: Whip Up the Bailey’s Whipped Buttercream

Beat room temperature butter and cream cheese in your mixer until creamy (3-4 minutes), then gradually add powdered sugar, mixing on low to avoid a sugar cloud explosion. Add Irish cream, vanilla bean paste, and salt, beating until fluffy. Divide your frosting into three bowls: leave one white, tint another yellow, and mix red and yellow to get a lovely orange for your candy corn swirl. I love how it looks festive and brings fun vibes even to an adult dessert.

Step 8: Pipe the Frosting Like a Pro

Load your frosting colors into separate piping bags. Start piping in a circular motion with yellow, then orange, and finish with white on top to create the candy corn effect. I found this layered approach really impresses guests and gives some cool visual interest without needing fancy decorating skills.

How to Serve Irish Stout Cupcakes with Caramel Whiskey Filling and Bailey’s Buttercream Recipe

Garnishes

I usually keep garnishes simple because the frosting colors pop already, but a dusting of cocoa powder or a few chocolate shavings on top add an elegant touch. For festive occasions, I sometimes add a small Irish flag toothpick or a sprinkle of edible gold glitter that catches the light.

Side Dishes

These cupcakes pair wonderfully with a robust black coffee or an Irish coffee cocktail if you want to lean into the theme. For a party, I serve them alongside a cheese board with sharp cheddar and soda bread to balance richness with savory bites.

Creative Ways to Present

For St. Patrick’s Day or birthdays, I’ve arranged these on a tiered cake stand sprinkled with shamrock confetti. I’ve also packaged them individually in clear boxes tied with green ribbons—such a hit as party favors!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator to keep the buttercream fresh and the filling stable. They usually stay delicious up to 3 days, but honestly, they never last that long in my house!

Freezing

You can freeze these cupcakes before frosting — just wrap them tightly in plastic wrap and place in a freezer-safe container. When ready to serve, thaw completely in the fridge before piping your bailey’s buttercream. This trick helped me prep for a gathering without the last-minute rush.

Reheating

I don’t recommend reheating these cupcakes since you want to keep the buttercream intact. However, if you do want a warm cake experience, remove the frosting and microwave the cupcake alone for about 10 seconds, then add frosting back on to keep that fresh taste.

FAQs

Final Thoughts

This Irish Stout Cupcakes with Caramel Whiskey Filling and Bailey’s Buttercream Recipe has become a treasured one in my recipe arsenal for good reason. It’s festive, fun, and utterly indulgent without being fussy. I love sharing these with friends because everyone always asks for the secret—and now you’re in on it! Whether you’re celebrating St. Patrick’s Day or just craving a rich, boozy treat, these cupcakes bring smiles and a bit of magic to the table. I can’t wait for you to try them and make some sweet memories of your own.

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