Clarissa Dickinson

Beer Pong Cupcakes

Clarissa Dickinson
Beer Pong Cupcakes

These are really chocolate stout cupcakes with an Irish cream frosting and a whisky chocolate ganache filling, but honestly, Beer Pong Cupcakes just has a nice ring to it and it much easier to say.


Makes: 24 cupcakes               Total time: 1 hour 



  • 1 cup Guinness or another stout
  • 1 cup unsalted butter
  • 3/4 cup unsweetened cocoa powder
  • 1/4 cup semi-sweet chocolate chips
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 1 1/2 teaspoons baking soda
  • 1 teaspoons salt
  • 2 large eggs
  • 2/3 cup sour cream

Step 1: Preheat the oven to 350 degrees and line cupcake tin with cupcake liners.

Step 2: In a small pot, heat the Guinness or stout and butter until it simmers.

Step 3: Remove from heat and add in the cocoa powder and chocolate chips, whisking constantly until mixture is smooth and chocolate chips are melted. Set aside.

Step 4: In a large bowl, whisk together flour, sugar, baking soda and salt.

Step 5: In a separate bowl, whisk together the egg and sour cream. Once combined, add in the chocolate Guinness mixture.

Step 6: Fold the dry ingredients into the wet ingredients, until just combined.

Step 7: Scoop into cupcake liners until 3/4 full. Bake for 15-17 minutes, until a toothpick inserted comes out clean. Remove from oven and place on cooling racks to cool before filling and frosting.



  • Whisky Ganache
  • 2/3 cup heavy cream
  • 1 cup semi-sweet chocolate chips
  • 2 ounces bittersweet dark chocolate
  • 2 tablespoons butter, softened
  • 2 tablespoons Irish whisky 
  • 1 teaspoon vanilla
  • Irish Cream Frosting
  • 8 oz. cream cheese, room temperature
  • 1/4 cup unsalted butter, room temperature
  • 4-6 tablespoons Irish cream liquor
  • 7 1/2 cups powdered sugar

Step 1: In a pot over medium heat, bring the cream to a simmer, then add in the chocolate chips and dark chocolate. Stir rapidly until smooth.

Step 2: Add butter and whisky, stirring until butter is melted. Remove from heat and place in fridge until thick enough to spoon into the cooled cupcakes,

Step 3: Moving on to the frosting, use an electric beater to whip together the butter and cream cheese.

Step 4: Add in Irish cream liquor and powdered sugar alternating 1 tablespoon liquor with 1 cup powdered sugar. Depending on the temperature of your butter and cream cheese along with environmental factors, you may need to either add addition liquor or extra powdered sugar to reach piping consistency.

Step 5: Core the cupcakes and spoon in ganache. Top with Irish cream frosting and if desired, a shot glass sized solo cup full of beer for a mini, but good time!