Guinness Cupcakes

Side view of Guinness chocolate cupcakes topped with cream cheese frosting, with one in front with a bite out.

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These dark, decadent Guinness cupcakes are ultra-moist, with stout-enhanced chocolate and a silky cream cheese frosting that mimics a foamy pint. Perfect for St. Patrick’s Day!

Prep Time12

Total Time30

Course: Dessert

Cuisine: American, Irish

Servings:

Calories: 288kcal

Author: Kate Hackworthy | Veggie Desserts

Cost: $7

Equipment

mixing bowl
Muffin pan

Ingredients

1 cup Guinness 240ml
¾ cup unsweetened cocoa powder 60g
1 cup all-purpose flour 120g
1 teaspoon baking soda 5g
½ teaspoon salt 2g
½ cup unsalted butter 115g, at room temperature
1 cup granulated sugar 200g
2 large eggs 100g
½ cup sour cream 120ml
1 teaspoon vanilla extract 5ml

For the frosting:

8 ounces cream cheese 225g, softened
½ cup unsalted butter 115g, softened
1 teaspoon vanilla extract 5ml
2 cups powdered sugar 240g

Instructions

Preheat the oven to 350°F (175°C). Grease with a little oil, or line a 12-cup muffin tin with paper liners.
In a medium saucepan, heat the Guinness over medium heat until it begins to simmer. Remove from heat and whisk in cocoa powder until smooth. Let cool.
In a separate bowl, whisk together the flour, baking soda, and salt.
In a large mixing bowl, beat the butter and sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition.
Add the cooled Guinness-cocoa mixture and sour cream, mixing until smooth.
Gradually add the dry ingredients and stir until just combined.
Divide the batter evenly among the muffin cups.
Bake for 18 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
For the frosting: Beat together the cream cheese, butter, and vanilla extract. Gradually add powdered sugar, beating until smooth.
Frost the cooled cupcakes with the Guinness cream cheese frosting so that it looks like the foam on a pint of Guinness.

Nutrition