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Ireland's Best

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  • cake
  • 18.25 oz. dark chocolate cake mix
  • 12 oz. guinness (Extra Stout)
  • 1/2 cup vegetable oil
  • 3 eggs
  • 3/4 cup chocolate chips (mini-)
  • 3/4 cup heavy whipping cream
  • 8 oz. chocolate chips
  • 5 Tbsp. Irish whiskey (Jameson's)
  • frosting
  • 8 oz. cream cheese (at room temperature)
  • 4 oz. butter (at room temperature)
  • 3 cups sugar (confectioner's, sifted)
  • 3 Tbsp. Bailey's Irish Cream
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    1. Preheat oven to 350.
    2. Place cake mix, Guinness, oil and eggs into a large bowl and mix together. Fold the chocolate chips into the batter. Fill cupcake liners 1/2 full. Bake 18-22 minutes or until cupcakes spring back when lightly pressed with finger. Cool on racks.
    3. Place the cream in a small heavy saucepan over medium heat. Bring to a boil – stirring constantly. Place the chocolate chips into a stainless steel mixing bowl. Remove the cream from the heat and pour it over the chocolate. Stir with a wooden spoon until the chocolate has melted. Add the Jameson's Irish Whiskey and stir. Let sit at room temperature for one hour or chill for twenty to thirty minutes so it thickens into a spreadable consistency.
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