Guinness Whiskey Irish Cream Protein Cupcakes
Prep time
Cook time
Total time
Makes 12 cupcakes.
Serves: 12
Chocolate stout cupcake:
Chocolate whiskey ganache layer:
Irish cream frosting:
  1. Start by making the Irish cream frosting so it can cool while you bake. Drain and rinse the soaked cashews.
  2. Blend the cashews with the Irish cream, water, and whey until smooth.
  3. Put the frosting in a bowl, and let it firm up in the freezer while you make the cupcakes.
  4. Preheat the oven to 325F (163C).
  5. Put all the cupcake ingredients into a bowl, and mix well.
  6. Spoon batter into 12 silicone muffin cups.
  7. Bake for about 18 minutes, until a toothpick comes out clean.
  8. Meanwhile, combine whey, whiskey, and water in a small bowl (start with 2 tablespoons of water, and add more by the teaspoon as needed). Mix until smooth.
  9. Once the cupcakes have cooled, top with a layer of the whiskey ganache.
  10. Then frost with the Irish cream frosting. (I used a ziplock with the corner cut off and a large hole piping tip.)
  11. Enjoy!
  12. Store in the refrigerator.
A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, I would not try substituting different types of protein powders in the cake recipe. You could try chocolate casein protein instead of whey in the ganache and frosting (you may need to adjust your liquid amounts). You also might try substituting greek yogurt for the cashews and water in the Irish cream frosting.
Nutrition Information
Serving size: 1 cupcake Calories: 179 Fat: 6g Carbohydrates: 9g Sugar: 3g Fiber: 3g Protein: 18g
Recipe by Andréa's Protein Cakery at