Chocolate Guinness Cupcakes
Indulge in the decadent fusion of rich stout and chocolate with these Chocolate Guinness Cupcakes, a perfect treat for any occasion. These moist, tender cupcakes are elevated by the bold flavor of Guinness stout, which pairs beautifully with the deep, bittersweet notes of cocoa powder. Topped with a luscious cream cheese frosting, their velvety texture and subtle tanginess create a heavenly balance. With easy-to-follow steps and just 40 minutes from start to finish, these cupcakes are ideal for both novice bakers and seasoned pastry enthusiasts. Whether you’re celebrating St. Patrick’s Day or simply craving a sophisticated dessert, these Guinness cupcakes are guaranteed to impress. Perfectly portioned for 12 servings, they’re a crowd-pleasing delight no one can resist!
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Recipe Information
Ingredients
- 240 ml Guinness stout
- 115 g Unsalted butter
- 80 g Unsweetened cocoa powder
- 200 g Granulated sugar
- 100 g Brown sugar
- 250 g All-purpose flour
- 1.5 tsp Baking soda
- 0.5 tsp Salt
- 120 ml Sour cream
- 2 Large eggs
- 1 tsp Vanilla extract
- 225 g Cream cheese (for frosting)
- 115 g Unsalted butter (for frosting)
- 300 g Powdered sugar
- 1 tsp Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a medium saucepan, combine the Guinness stout and butter. Heat over medium until the butter is melted. Remove 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 another bowl, beat together the sour cream, eggs, and vanilla extract. Gradually add the cooled Guinness mixture, whisking until well combined.
Slowly add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove from the oven and allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar and beat until fluffy. Mix in the vanilla extract until fully incorporated.
Once the cupcakes are completely cool, frost them using a piping bag or a spatula. Serve and enjoy!
Nutrition Facts
Calories |
6367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 319.9 g | 410% | |
| Saturated Fat | 190.5 g | 952% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1179 mg | 393% | |
| Sodium | 4090 mg | 178% | |
| Total Carbohydrate | 863.7 g | 314% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 609.7 g | ||
| Protein | 76.4 g | 153% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 651 mg | 50% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 2100 mg | 45% | |
*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.
