Print

Decadent Mint Chocolate Guinness Cupcakes

mint chocolate guinness cupcakes - featured image
Print Recipe

Rich and indulgent cupcakes combining the bittersweet flavor of Guinness stout with chocolate and a refreshing mint frosting. Perfect for a cozy treat or special occasion.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour, sifted
  • ½ cup (50g) unsweetened Dutch-processed cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted and slightly cooled
  • 2 large eggs, at room temperature
  • ¾ cup (180ml) Guinness stout
  • ½ cup (120ml) buttermilk (or milk + 1 teaspoon lemon juice)
  • 1 teaspoon pure vanilla extract
  • ½ cup (115g) unsalted butter, softened (for frosting)
  • 3 cups (360g) powdered sugar, sifted
  • 2 tablespoons (30ml) heavy cream
  • 1 teaspoon pure peppermint extract
  • 2 ounces (55g) dark chocolate, finely chopped
  • Optional: a few drops green food coloring

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, sift or whisk together flour, cocoa powder, baking soda, and salt.
  3. In another bowl, stir granulated sugar and melted butter until combined.
  4. Add eggs one at a time to the butter-sugar mixture, beating lightly after each addition. Stir in vanilla extract.
  5. In a separate bowl or jug, combine Guinness stout and buttermilk.
  6. Alternate adding dry ingredients and Guinness mixture to the wet mixture: add one-third of dry ingredients, stir gently, then add half the Guinness-buttermilk mix. Repeat until combined. Avoid overmixing.
  7. Divide batter evenly among cupcake liners, filling each about two-thirds full.
  8. Bake for 18-22 minutes or until a toothpick inserted comes out with a few moist crumbs.
  9. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. To make frosting, beat softened butter until creamy. Gradually add powdered sugar, alternating with heavy cream, beating until fluffy.
  11. Mix in peppermint extract and green food coloring if using.
  12. Fold in chopped dark chocolate for texture.
  13. Once cupcakes are fully cooled, frost generously with mint chocolate frosting.
  14. Serve immediately or chill for firmer frosting.

Notes

Use room temperature eggs and cooled melted butter for best texture. Avoid overmixing batter to keep cupcakes tender. Let cupcakes cool completely before frosting to prevent melting. Start with less peppermint extract and adjust to taste to avoid overpowering frosting. For gluten-free, substitute flour with a 1-to-1 gluten-free blend. For dairy-free, use coconut oil and almond milk with lemon juice. Folding in chopped chocolate rather than melting it keeps texture and flavor bursts.

Nutrition

Keywords: mint chocolate cupcakes, Guinness cupcakes, chocolate stout cupcakes, mint frosting, easy cupcakes, indulgent dessert

Find it online: https://leilameals.com/decadent-mint-chocolate-guinness-cupcakes-easy-recipe-for-indulgent-treats/