Guinness chocolate cupcakes are a must-try treat that will elevate your next Irish celebration to delicious new heights. With rich chocolate batter and creamy frosting infused with the iconic stout, these indulgent cupcakes are sure to be a hit with guests!
Discover the Unexpected Delight of Guinness Chocolate Cupcakes
For a long time, I resisted making Guinness cupcakes because I didn’t think I would like their taste! But after seeing many recipes with positive reviews, I adapted a vintage recipe to bake them. The result: Guinness Stout was delicious in both the cupcakes and the cream cheese frosting! Maybe I was resistant to making these cupcakes because I associated Guinness with savory dishes like Irish beef stew. However, it was a pleasant surprise that stout beer was also delicious in this sweet chocolate dessert!
Stout Beer in Guinness Chocolate Cupcakes
I was skeptical about stout beer in cake, since these cupcakes contain 12 ounces of beer! That seemed like a lot to me, and I was afraid the beer taste might be overwhelming.
To my surprise, the cupcakes were delicious. While you can taste the stout beer a little, it doesn’t seem like too much. Instead, it is just enough to make the cupcakes have an interesting flavor. Furthermore, the stout beer enhances the chocolate taste of these cupcakes.
Stout Beer Brands
I used Guinness stout, but you can use any other brand if you would like. However, whichever one you use, don’t reduce the amount of stout in these cupcakes, as it can mess up the ratio of liquid to dry ingredients.
Now I am looking forward to trying other things with versatile stout beer.
Storage of Guinness Chocolate Cupcakes
Store these cupcakes in the refrigerator to preserve the cream cheese frosting and to keep them fresh-tasting. Be aware that they will develop a fermented taste if left at room temperature for too long.
Set them out two hours before serving. They do not heat well in the microwave because the frosting melts.
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Guinness Cupcakes
Equipment
- mixer
- 24 cupcake liners
- muffin pan
Ingredients
Cupcakes
- 2 cups all-purpose flour
- ½ cup dark chocolate cocoa powder
- 1 ½ teaspoons baking soda
- ⅛ teaspoon salt
- ½ cup butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- ½ cup sour cream, room temperature
- 12 ounces stout beer (Guinness used)
Frosting
- ½ cup salted butter, softened
- (1) 8-ounce cream cheese package, softened
- 1 teaspoon vanilla extract
- 2 ½ – 3 cups confectioners’ sugar
- 2-3 tablespoons stout beer
Instructions
Cupcakes
- Preheat oven to 350°F. Place 24 cupcake liners in muffin tins.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a mixing bowl, beat the butter and sugars until light and fluffy. Beat in the vanilla and eggs just until incorporated. Add the sour cream and beat until mixed.
- Add the stout beer slowly to prevent excessive foaming. Mix. Then add the flour mixture a little at a time until all is added and mixed. The batter will be a little runny.
- Spoon the batter into the cupcake liners, dividing it evenly between them. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. After 5 minutes of cooling, transfer the cupcakes to a cooling rack.
Frosting
- In a mixing bowl, beat the butter and cream cheese until smooth and creamy. Then beat in vanilla, sugar, and 2 tablespoons of stout beer. If the frosting is stiff, add another tablespoon of beer. If needed, continue adding a small amount of beer until you reach the desired consistency.
- Pipe or spread the frosting onto the cooled cupcakes. If the frosting is too soft, refrigerate it for a while to harden.