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St. Patrick's Day Cupcakes with Baileys + Guinness

A chocolate cake infused with coffee and Guinness, topped with a Baileys cream cheese frosting
Course: Dessert
Servings: 24 cupcakes


  • 1 box Betty Crocker Super Moist Triple Chocolate Fudge Cake mix
  • 5 oz brewed coffee
  • 5 oz Guinness
  • 8 oz cream cheese, room temperature
  • 1 stick butter, room temperature
  • 1/8 tsp salt
  • 1 tbsp vanilla
  • 3.5 cups confectioners sugar
  • 2 tbsp Baileys
  • decorations, cupcake liners (optional)


  • Preheat oven according to box directions for cupcakes.
  • Follow the directions on the box to mix the cupcakes BUT replace the 10oz of water with 5oz coffee + 5 oz. Guinness.
    TIP: I use a large scoop to evenly portion cake mix into a cupcake pan. Only fill the liners about 1/2 way.
  • While cupcakes cook and cool, mix the frosting.
  • Add cream cheese, butter and salt to a stand mixer, fitted with a paddle attachment. Combine until creamy and throughly mixed together.
  • Add vanilla and combine again.
  • Slowly add the confectioners sugar, 1/2 cup at a time until completely combined.
  • Add 2 generous tbsp of Baileys and combine one final time.
  • Once cupcakes are completely cooled, pipe on the frosting. I used a bag fitted with a 4B tip but you can get creative here. I added shamrock toothpicks and gold coin sprinkles.
  • Now...I dare you NOT to eat that left over frosting!
  • ENJOY!!