Print

Guinness Chocolate Cupcakes

Guinness chocolate cupcakes - featured image
Print Recipe

These Guinness chocolate cupcakes are rich, moist, and deeply chocolatey with a hint of malty stout, topped with a creamy Irish cream frosting. Perfect for St. Patrick’s Day or any time you crave a festive, crowd-pleasing treat.

Ingredients

Scale
  • 1 cup (240 ml) Guinness Draught Stout
  • 1 cup (226 g) unsalted butter, softened
  • 3/4 cup (75 g) unsweetened cocoa powder (Dutch-process preferred)
  • 2 cups (250 g) all-purpose flour
  • 2 cups (400 g) granulated sugar
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs, room temperature
  • 2/3 cup (160 ml) sour cream
  • 1 tsp vanilla extract
  • 1 cup (226 g) unsalted butter, softened (for frosting)
  • 3 1/2 cups (420 g) powdered sugar, sifted
  • 4 tbsp (60 ml) Irish cream liqueur
  • 2 tbsp (30 ml) heavy cream
  • 1/2 tsp vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • Chocolate shavings or sprinkles (optional garnish)
  • Mini shamrock candies (optional garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and set aside.
  2. In a small saucepan over medium heat, combine Guinness and unsalted butter. Stir until the butter melts and the mixture is just simmering (about 3 minutes). Remove from heat and whisk in cocoa powder until smooth. Let cool for 5 minutes.
  3. In a large bowl, whisk together flour, sugar, baking soda, and salt until no lumps remain.
  4. In another bowl, beat eggs, sour cream, and vanilla extract until smooth.
  5. Pour the cooled Guinness-chocolate mixture into the wet ingredients and stir until just blended.
  6. Add the dry ingredients in two batches, gently folding until no flour pockets remain. Do not overmix.
  7. Divide batter evenly among cupcake liners, filling each about 2/3 full.
  8. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
  9. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  10. For the frosting: In a large mixing bowl, beat unsalted butter on medium-high until light and fluffy (about 2 minutes). Gradually add powdered sugar, mixing well.
  11. Pour in Irish cream liqueur, heavy cream, and vanilla extract. Beat until smooth and creamy, about 2 minutes. If frosting is too thick, add a splash more cream.
  12. Frost cooled cupcakes using a piping bag or spatula. Top with chocolate shavings or festive sprinkles if desired.
  13. Serve immediately, or store as directed.

Notes

Use room temperature ingredients for best results. Do not overmix the batter. Let the Guinness mixture cool before adding to eggs to prevent scrambling. For gluten-free, use a 1:1 gluten-free flour blend. For alcohol-free, substitute Guinness with strong coffee or cola and Irish cream with extra vanilla and cream. Cupcakes can be made ahead and frozen (unfrosted) for up to a month.

Nutrition

Keywords: Guinness chocolate cupcakes, St. Patrick’s Day dessert, Irish cream frosting, chocolate cupcakes, easy cupcakes, festive cupcakes, holiday baking

Find it online: https://leilameals.com/guinness-chocolate-cupcakes-recipe-best-st-patricks-day-treat/