Get ready to experience the perfect fusion of luxurious chocolate, smooth Guinness stout, and rich Irish cream with these decadent Guinness chocolate cupcakes.
These moist, velvety treats boast deep cocoa flavors complemented by the subtle maltiness of Ireland’s iconic beer.
Crowned with a luscious Baileys-infused frosting, each bite is a celebration of bold, harmonious tastes. Trust me, one isn’t enough!
Why You’ll Love These Guinness Chocolate Cupcakes
Rich Indulgence: The moist chocolate sponge infused with Guinness creates a rich, complex flavor that’s perfectly balanced by the Irish cream frosting, offering a sophisticated twist on traditional chocolate cupcakes.
Easy Preparation: With a few pantry staples and a couple of bowls, these are ready for the oven in under 20 minutes.
Perfect for Celebrations: Ideal for special occasions such as St. Patrick’s Day, these cupcakes bring a festive touch to your dessert table.
Versatile Frosting Options: Feel free to use regular vanilla or chocolate frosting. Or go wild with coffee or caramel buttercream!
Ingredients
- Guinness Stout Beer: To make things easy, I’ve designed this recipe to use a whole bottle of Guinness. Feel free to use any other stout you like.
- Butter: Provides a buttery richness and helps create a tender, moist crumb in the cupcakes. You’ll also need it in the frosting.
- Dutch-Processed Cocoa Powder: Gives the cupcakes their deep, dark color and smooth, mellow chocolate flavor. Please don’t swap it for regular unsweetened cocoa powder.
- Granulated and Light Brown Sugar: A dynamic duo that adds sweetness and moisture.
- All-Purpose Flour: Forms the structure of the cupcakes, allowing them to rise and hold their shape.
- Baking Soda and Baking Powder: The leavening agents that react with the acidic ingredients to create a beautiful rise and fluffy texture.
- Large Eggs: Act as a binding ingredient, helping to create a cohesive batter and contributing to the cupcakes’ rich flavor and texture.
- Sour Cream: Adds moisture and tanginess, ensuring the cupcakes remain delightfully soft and tender.
- Salt and Vanilla Extract: The unsung heroes that balance the sweetness and elevate all the flavors in the cupcakes and frosting.
- Baileys Irish Cream: For the frosting – it complements the Guinness beautifully.
- Powdered Sugar: To help thicken the frosting so you can pipe it into pretty swirls.
How to Make Guinness Chocolate Cupcakes
Whether you’re commemorating St. Patrick’s Day or simply craving a fun twist on classic chocolate cupcakes, these irresistible delights are sure to impress.
The rich chocolate cake is infused with a whole bottle of Guinness stout, which adds incredible depth of flavor.
And that Irish cream buttercream on top? Swoon-worthy!
1. PREHEAT the oven to 350°F and line muffin pans with cupcake liners.
2. WHISK the flour, cocoa powder, espresso powder, baking soda, baking powder, and salt until well combined.
3. BEAT the butter, brown sugar, and granulated sugar until pale and fluffy. Add the eggs, vanilla, and sour cream one at a time on low speed.
4. MIX the flour and Guinness into the butter mixture, alternating between the two. Mix gently by hand with a spatula until just combined. Pour the batter into the cupcake liners.
5. BAKE for 16-18 minutes, or until the sponge springs back when gently pressed. Cool completely before frosting.
6. CREAM the butter until smooth, then slowly blend in the powdered sugar, vanilla, and salt. Add the Baileys, then adjust the consistency as needed with more powdered sugar.
7. FROST the cooled cupcakes, garnish with chocolate shavings or sprinkles, and enjoy!
Tips For the Best Guinness Chocolate Cupcakes
This straightforward recipe yields impressive results. And, oh man, my kitchen smelled amazing while they were in the oven.
I love how the dark beer and cocoa meld together into this complex, not-too-sweet chocolate flavor in the super moist cake.
Then, when you add a generous swirl of that fluffy, Irish cream spiked frosting – oh my! It’s a match made in heaven.
Check out these tips, then get baking!
- Use room temperature ingredients. Take everything out of the fridge 30-60 minutes before baking for easy mixing.
- Sift the dry ingredients. This removes any lumps and makes a smooth batter. It also ensures the cocoa and leavening agents are evenly distributed.
- Don’t overmix. When adding the flour and Guinness, mix the batter by hand until just combined. Overmixing can lead to dense, tough cupcakes.
- Fill liners 2/3 full. To prevent the cupcakes from overflowing, fill the liners only 2/3 of the way. They will rise quite a bit in the oven.
- Frosting tips. Add more powdered sugar or Baileys/cream to get the desired consistency. The recipe given will generously frost 24 cupcakes. If you just want a small spread on top, cut the recipe in half.
- Variations. Experiment with different frostings, such as cream cheese or mocha Guinness, or add a ganache filling for extra indulgence.
How to Store
If you’re a chocolate lover or have any Guinness fans in your life, you’ve got to try this recipe! Trust me, you won’t be disappointed.
They’re soft, not too sweet, and store really well, to boot!
To Store: Place frosted cupcakes in an airtight container and refrigerate for up to 5 days. Let warm to room temperature for 15 minutes before serving.
To Freeze: Wrap unfrosted cupcakes individually in plastic wrap and place them in a freezer-safe bag or container for up to 3 months. Thaw frozen cupcakes overnight in the refrigerator before frosting and serving.
Note: I don’t recommend freezing frosted cupcakes, but you can freeze the buttercream in an airtight container. Thaw in the fridge overnight and re-whip before use.
More Dreamy Chocolate Desserts to Try
Chocolate Swiss Roll Cake
Baileys Chocolate Mousse
Chocolate Mayonnaise Cake
Chocolate Espresso Cookies
Guinness Chocolate Cupcakes
24
servings20
minutes18
minutes398
kcalExperience the perfect fusion of luxurious chocolate, smooth Guinness stout, and rich Irish cream with these decadent Guinness chocolate cupcakes.
Ingredients
- For the Cupcakes
2 cups (240g) all-purpose flour
2/3 cup (60g) Dutch-processed cocoa powder
1 1/2 teaspoons instant espresso powder, optional
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter
1 cup light brown sugar, packed
1/2 cup granulated sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1 cup sour cream
1 (12 ounce) bottle Guinness Extra Stout
- For the Irish Cream Frosting
1 cup unsalted butter
1/4 cup Baileys
5-7 cups powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C) and line two muffin pans with cupcake liners. Set aside.
- Make the cupcakes: In a medium bowl, whisk the flour, cocoa powder, espresso powder (if using), baking soda, baking powder, and salt until well combined.
- In a large mixing bowl, beat the butter, brown sugar, and granulated sugar with an electric mixer on medium speed until pale and fluffy, about 3-4 minutes.
- Turn the mixer speed to low and blend in the eggs, one at a time, followed by the vanilla and sour cream, until smooth.
- Alternate adding the dry ingredients and Guinness, starting and ending with the flour. Mix gently by hand with a spatula until just combined.
- Divide the batter between the cupcake liners and bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Make the frosting: When the cupcakes are cool, beat the butter in a large bowl until light and fluffy. Slowly add about 5 cups of powdered sugar, along with the vanilla and salt, and beat until smooth and creamy.
- Add the Baileys and beat on low until well combined. Slowly add more powdered sugar, as needed, to reach the desired consistency.
- Pipe or spread the frosting onto the cooled cupcakes. Garnish with chocolate shavings or sprinkles if desired. Enjoy!
Notes
- To prevent the cupcakes from overflowing, fill the liners only 2/3 of the way. They will rise quite a bit in the oven.
- The amount of frosting listed will generously cover 24 cupcakes when using a piping bag. For frosting with a knife or spatula, cut the recipe in half.
