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Guinness Gingerbread Cupcakes

March 17, 2012

During the winter holidays, my coworkers all referred to me as the Grinch. I just couldn’t stand the Christmas music being played on repeat. They said the same of me during Valentine’s Day when I groaned over the excessive amount of hearts decorating the bakery. But as soon as those hearts were stripped down, they saw a different side of me. Skipping while I worked, I bedecked the place in shamrocks in eager anticipation of the best holiday of all.

It should come as no surprise to you that St. Patrick’s Day is my favorite holiday. It’s all about having fun, dancing, drinking, and most importantly, all things Irish. I had about a million ideas of what to make for this special occasion, what delicious treat to present to all of you. Cheesecake crossed my mind, scones of course, perhaps a tart of some sort. But I had made a version of this Guinness Gingerbread for a St. Patrick’s Day celebration back in college and decided it was time to revisit and reinvent this boozy dessert.

These cupcakes are delicately spiced, rich with molasses, and malty from the dark stout beer. They also have a creaminess to them thanks to all that thick foam Guinness is so famous for. I topped them with a light, Bailey’s-laced whipped cream– a nice contrast to the heady cake. There’s something about these cupcakes that warms you right through, nourishing the soul. Perhaps it’s all the booze.

Guinness Gingerbread Cupcakes

© Copyright 2012 Carly Sullivan, Tart to Heart

Yield: 18 cupcakes


  • 1 cup whole wheat pastry flour
  • 1 cup oat flour
  • 1/2 cup millet flour
  • 1/4 cup brown sugar
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 2 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup honey
  • 1/2 cup molasses
  • 1 egg
  • 1 1/2 cups Guinness, or other stout beer

Bailey’s Whipped Cream

  • 2 cups heavy cream
  • 1/3 cup Bailey’s Irish Cream
  • 2 Tbsp powdered sugar
  • 1 tsp vanilla


  1. Preheat the oven to 350°F. Line a muffin tin with paper liners.
  2. In a large mixing bowl combine the dry ingredients (flours through spices).
  3. Add the melted butter, honey, molasses and egg. Whisk until nearly combined.
  4. Add the stout and whisk until smooth, careful not to over mix the batter.
  5. Scoop the batter into the prepare cupcake liners. Bake until risen and a toothpick inserted in the center comes out clean, about 15 minutes, rotating the pan halfway through cooking.
  6. Immediately remove the cupcakes from the pan and set on a wire rack to cool completely.
  7. Meanwhile, place the heavy cream in a bowl and whisk to soft peaks. While still whipping, slowly add the Bailey’s, sugar and vanilla and beat until fairly firm (just don’t turn it into butter!).
  8. Once the cupcakes are cool, top with the Bailey’s whipped cream and serve immediately! Sláinte!

5 Comments leave one →
  1. March 17, 2012 9:50 am

    Looks delicious and the wrappers are oh so cute! Have a Great Weekend:)

  2. March 17, 2012 9:52 am

    Very nice. I love boozy gingerbread.

  3. March 17, 2012 4:01 pm

    Those look wonderful!

  4. Edie permalink
    March 17, 2012 5:23 pm

    Oh Yum! I LOVE gingerbread and making it with Guiness and into cupcakes is brilliant!
    Having a Smithwick’s right now in your honor. xo

  5. April 14, 2012 10:11 pm

    this is on my list of things to try!!! looks great.

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