Go Back
–+ servings
Guinness Chocolate Cupcakes

Guinness Cupcakes

Let’s take your classic chocolate cupcakes to the next level with a splash of Guinness stout! The beer brings a subtle bitterness and depth to the table that’s just downright magical.
No ratings yet
Print Recipe Pin
Course: Cupcakes
Cuisine: American
Keyword: Guinness Cupcakes
Prep Time: 35 minutes
Cook Time: 20 minutes
Cooling Time: 2 hours 40 minutes
Total Time: 3 hours 35 minutes
Servings: 24
Calories: 426kcal
Author: Brenda Maher

Ingredients

Cupcake

  • 18 oz (533ml) Guinness beer
  • 1 ½ cups (188g) spooned, leveled all-purpose flour
  • ¾ cup (62g natural, unsweetened cocoa powder
  • 2 ¼ teaspoons espresso powder
  • ¾ cup + 1 ½ tablespoons (203) ml canola or vegetable oil
  • 1 ½ cups (300) g packed dark or light brown sugar
  • 3 large eggs room temperature
  • 3 teaspoons pure vanilla extract
  • 1 ¼ teaspoons baking soda
  • 1 ¼ cups (270g) full-fat, room-temperature sour cream
  • ½ teaspoon salt

Guinness Buttercream/Frosting

  • 3 tablespoons reduced Guinness (set aside from step 1)
  • 3 teaspoons espresso powder
  • 6 ¾ cups (825g) confectioners’ sugar
  • 1 ½ tablespoons (7.5g) natural, unsweetened cocoa powder
  • 1 ½ tablespoons (23ml) milk
  • 1 ½ teaspoons pure vanilla extract
  • 2 cups (423g) softened, unsalted butter
  • A pinch of salt

Instructions

Cupcakes:

  • Pour Guinness into a saucepan and reduce to about ¾ cup; reserve ¼ cup (or 3-4 tablespoons) for later. Mix remaining reduced Guinness with espresso powder for frosting.
  • Preheat your oven to 350°F and line two muffin pans with 12 cupcake liners each.
  • Mix the dry ingredients (flour, baking soda, espresso powder, cocoa powder, and salt) in a medium bowl. Whisk the wet ingredients (oil, eggs, vanilla, brown sugar, and sour cream) separately, then combine with dry ingredients and ¾ cup reduced Guinness. Mix gently until just combined.
  • Fill cupcake liners ⅔ full with batter. Bake for 19 to 22 minutes or until your toothpick comes out mostly clean. For mini cupcakes, bake for 11 to 13 minutes. Let cupcakes cool completely before frosting.

Frosting:

  • Mix butter until creamy and smooth (2 to 3 minutes).
  • Add cocoa powder, confectioners' sugar, milk, reserved Guinness/espresso mix, more milk, and vanilla extract. Beat until smooth.
  • Taste your frosting and adjust with salt or additional confectioners' sugar if needed. Decorate your cupcakes.

Notes

  • Use a vegetable peeler to create fancy chocolate shavings for cakes. Shave the edges of the chocolate bar (for thin curls) or the sides (for wider curls).
  • Store leftovers in the fridge in an airtight container to maintain moisture and taste for five days.
  • Be cautious when swapping ingredients due to their different properties.

Nutrition

Calories: 426kcal | Carbohydrates: 49.6g | Protein: 3.7g | Fat: 17.9g | Saturated Fat: 6.4g | Cholesterol: 67mg | Sodium: 82mg | Potassium: 222mg | Fiber: 1.3g | Sugar: 37.1g | Calcium: 43mg
Did you make this recipe?Mention @cakegirls or tag #cakegirls!