Baking with Whiskey

Recipes and ramblings.

Chocolate Guinness Whoopie Pies with Bailey’s Buttercream


Man. That’s a good way to start a recipe.
What better way to celebrate St. Patrick’s Day?
I’m not a drinker. However, I am obsessed with desserts with alcohol in them. It gives a little kick and can sometimes perfectly balance out an overly-sweet dessert.
This recipe is a perfect example.

These whoopie pies are so ridiculously rich and decadent and wonderful.
The buttercream is delicious on its own, but I would highly suggest adding the ganache in there as well.
I mean, no pressure.
But it’s the right thing to do.

Recipe adapted from Smitten Kitchen
Makes about two dozen cookie sandwiches.

Guinness Cookie:

  • 1 cup Guinness beer
  • 1 cup butter
  • ¾ cup unsweetened cocoa powder
  • 2½ cups AP flour
  • 2 cups sugar
  • 1½ tsp. baking soda
  • ½ tsp. salt
  • 2 eggs
  • ⅔ cup sour cream

Preheat oven to 350℉.
Combine Guinness and butter in saucepan and heat until butter is melted. Bring to simmer, then add in cocoa powder and whisk until smooth. Let cool completely. Mix sour cream and eggs until fully combined, then add in cooled Guinness mixture. Sift dry ingredients together, then fold into batter. Chill for about ten minutes. Scoop batter onto a lined cookie sheets with several inches between each cookie. (You can use whatever size scoop you want, depending on how big or small you want the whoopie pies to be. I personally used a 1 ounce scoop for mine.) Bake 10-13 minutes.

Bailey’s Buttercream:20121104_083859

  •  1 cup butter, room temperature
  • 3-4 cups powdered sugar, sifted
  • ¼-½ cup Bailey’s Irish Cream

Beat butter until light and fluffy. Gradually add the sifted powdered sugar and mix until smooth and fluffy. Gradually add Bailey’s until buttercream is desired consistency.

For ganache: Measure out equal parts chocolate and heavy cream (I used about a cup of each). Heat cream to a scald or light boil, then pour over chocolate and let sit for five minutes. Stir until ganache comes together and is smooth and shiny.

To assemble: spread ganache over the inside of one cookie, then spread on or pipe on buttercream. Sandwich with a second cookie. Inhale. And repeat.


17 comments on “Chocolate Guinness Whoopie Pies with Bailey’s Buttercream

  1. jojobuhnee
    March 16, 2013

    Beer AND Baileys? What’s not to love?

    • britwolfe
      April 8, 2013

      Exactly. What else could you ask for besides a little chocolate?

  2. Bernice
    March 17, 2013

    Wow this is awesome!!!

  3. rmr5000
    June 23, 2013

    these look amazing, darn just gotta wait till i’m 21 to try them lol! xD

  4. bunnygal Jenny
    November 19, 2014

    Is it 1/4 – 1/2 cup of Bailey’s? Or tablespoon?

    • britwolfe
      November 30, 2014

      Cup! Sorry about that. I fixed the recipe, thank you for pointing that out.

      • bunnygal
        November 30, 2014

        Thanks! I figured it out by tasting! ;p

  5. Martha
    March 4, 2015

    How much ganache are we looking at here? Some amounts for chocolate and cream would be great!

    • britwolfe
      March 5, 2015

      I did about a cup of each, but you can make more or less depending on how much ganache you want on each whoopie pie.

  6. dawn rae
    March 5, 2015

    Oh, I am drooling!

  7. ZaZa
    March 5, 2015

    In the ganache, is it meant to say chocolate, such baking chips, or it’s this meant to be cocoa powder?

    • britwolfe
      March 5, 2015

      Regular chocolate chips. When you start stirring, it will look strange, but just keep stirring gently and it will come together!

  8. jenn
    March 5, 2015

    What kind of chocolate do you use for the ganache

    • britwolfe
      March 5, 2015

      I used regular semisweet chocolate chips.

  9. jbailey25jb
    March 5, 2015

    Where’s your pin button? I wanted to save it! YUM!!!!

  10. Judy
    March 7, 2015

    Oh yum!!! Making these for St. Patrick’s Day! Bailey’s buttercream is sooooooo good!

  11. Holly
    March 8, 2015

    made these today & they were very delicious! I used a little Jamison’s in the filling instead of Bailey’s. Scrumptious!

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This entry was posted on March 16, 2013 by in Recipes and tagged , , , , , , , , , , , .

I'm Brit Wolfe and I really love food.
Bon appetit!

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