Bittersweet Guinness Cupcakes
Indulge your taste buds with these decadent Bittersweet Guinness Cupcakes, a perfect fusion of rich, malty Guinness beer and velvety chocolate. The cupcake base is deeply moist and flavorful, with a harmonious balance of bittersweet cocoa and the subtle bite of stout. Topped with an irresistibly creamy cream cheese frosting, lightly sweetened with vanilla and powdered sugar, these cupcakes are a sophisticated treat ideal for St. Patrick’s Day celebrations or any occasion that calls for something indulgent. Easy to make with a blend of pantry staples and a hint of bold Guinness, this recipe offers a gourmet twist on classic chocolate cupcakes. Serve them as a show-stopping dessert, optionally garnished with a sprinkle of cocoa powder or chocolate shavings, and enjoy the perfect marriage of bittersweet and sweet flavors in every bite!
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Recipe Information
Ingredients
- 240 ml Guinness beer
- 115 g unsalted butter
- 75 g cocoa powder
- 200 g granulated sugar
- 100 g brown sugar
- 225 g all-purpose flour
- 1.5 tsp baking soda
- 0.5 tsp salt
- 2 eggs
- 120 ml sour cream
- 2 tsp vanilla extract
- 225 g cream cheese
- 200 g powdered sugar
- 3 tbsp heavy cream
- 1 tsp vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a standard muffin tin with cupcake liners.
In a medium saucepan, combine the Guinness beer and butter. Heat over medium heat until the butter is fully melted, stirring occasionally.
Remove the saucepan from heat and whisk in the cocoa powder until smooth. Set aside to cool slightly.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, flour, baking soda, and salt.
In a separate bowl, whisk together the eggs, sour cream, and vanilla extract until smooth.
Gradually add the cooled Guinness mixture to the egg mixture, whisking to combine.
Add the wet ingredients to the dry ingredients and gently fold until just combined. Do not overmix.
Fill each cupcake liner about two-thirds full with the batter.
Bake in the preheated oven for 22-25 minutes or until a toothpick inserted into the center comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the cream cheese until smooth and creamy.
Add the powdered sugar, heavy cream, and vanilla extract to the cream cheese. Beat until light and fluffy.
Once the cupcakes are completely cooled, frost them using a piping bag or a spatula.
Optionally, garnish with a dusting of cocoa powder or chocolate shavings. Serve and enjoy!
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 324 mg | 14% | |
| Total Carbohydrate | 62.4 g | 23% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 43.4 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 174 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
