Prot: 18 g, Carbs: 9 g, Fat: 6 g, Cal: 179 (per cupcake).


Your favorite Irish beer and liquors join your favorite chocolate protein powders for an amazing cupcake! These Guinness Whiskey Irish Cream Protein Cupcakes are indeed the protein bomb. ;)


When I realized St. Patrick’s Day was approaching, I started thinking about recipe ideas. The first thing I thought of was a chocolate stout cupcake. (I’m a big fan of the show Cupcake Wars, and I’ve seen a few stout cupcakes there.) I’ve also seen chocolate and whiskey paired together, so I googled “guinness whiskey chocolate cupcake” and came across a ton of traditional recipes for what I’ve made here.


The combination of Guinness, Jameson, and Baileys might seem strange if you’ve never heard of an Irish Car Bomb. But let me tell you, it is a fabulous combination. The Irish Car Bomb has a shot of Jameson topped with Baileys, which is dropped in a glass of Guinness, and chugged. Try it. You’ll thank me.


Baking with whey can sometimes lead to strangely shaped protein treats. I’ve noticed that using an electric mixer can help to some degree. But as you can see, some of my cupcakes have grown like a plant grows toward light. Strange. They’re still delicious, though!


I hope you’ll give these Guinness Whiskey Irish Cream cupcakes a try!

It’s a shame I had to buy such a large bottle of Jameson. Whatever will I do with it? ;)

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Guinness Whiskey Irish Cream Protein Cupcakes
Nutrition Information
  • Serves: 12
  • Serving size: 1 cupcake
  • Calories: 179
  • Fat: 6g
  • Carbohydrates: 9g
  • Sugar: 3g
  • Fiber: 3g
  • Protein: 18g
Prep time: 
Cook time: 
Total time: 
Makes 12 cupcakes.
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.

Guinness Whiskey Irish Cream Protein Cupcakes - Irish car bomb cupcakes - low carb, gluten free