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Rich Guinness Chocolate Cupcakes with Creamy Stout Frosting

Guinness chocolate cupcakes - featured image
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Moist chocolate cupcakes enhanced with Guinness stout and topped with a creamy, subtly boozy stout frosting. Perfect for celebrations or a comforting treat with a twist.

Ingredients

Scale
  • 1 cup (240 ml) Guinness stout
  • ¾ cup (170 g) unsalted butter, cut into pieces
  • 1 cup (130 g) all-purpose flour
  • 1 cup (125 g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1½ teaspoons baking soda
  • ¾ teaspoon salt
  • 1¼ cups (250 g) granulated sugar
  • 2 large eggs, room temperature
  • ⅓ cup (80 ml) sour cream
  • 1 teaspoon vanilla extract
  • 8 oz (225 g) cream cheese, softened
  • ½ cup (115 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 2 tablespoons Guinness stout (room temperature)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease lightly.
  2. Pour 1 cup (240 ml) Guinness into a small saucepan and warm over low heat until just steaming, about 2-3 minutes. Do not boil.
  3. Remove from heat and add ¾ cup (170 g) butter, stirring until melted. Let cool slightly.
  4. In a large bowl, sift together 1 cup (130 g) flour, 1 cup (125 g) cocoa powder, 1½ teaspoons baking soda, and ¾ teaspoon salt.
  5. In a separate bowl, whisk 1¼ cups (250 g) sugar with 2 eggs until pale and fluffy, about 3 minutes.
  6. Slowly pour the warm stout-butter mixture into the sugar-egg mix, stirring gently. Add ⅓ cup (80 ml) sour cream and 1 teaspoon vanilla extract, folding until smooth.
  7. Gradually fold in dry ingredients until just combined; do not overmix.
  8. Divide batter evenly among 12 liners, filling each about two-thirds full.
  9. Bake 18-20 minutes until a toothpick inserted comes out with a few moist crumbs.
  10. Cool cupcakes in pan for 5 minutes, then transfer to wire rack to cool completely.
  11. For frosting, beat 8 oz (225 g) cream cheese and ½ cup (115 g) butter until smooth.
  12. Gradually add 3 cups (360 g) powdered sugar, mixing well after each addition.
  13. Stir in 2 tablespoons Guinness stout, 1 teaspoon vanilla extract, and a pinch of salt. Adjust consistency with more powdered sugar or a splash of milk/stout if needed.
  14. Once cupcakes are cool, frost generously with stout frosting.

Notes

Warm the Guinness gently before mixing to enhance malt flavor. Avoid overmixing batter to keep cupcakes tender. Let cupcakes cool completely before frosting to prevent melting. Frosting can be adjusted for consistency with powdered sugar or milk/stout. Store frosted cupcakes refrigerated up to 4 days; bring to room temperature before serving. Unfrosted cupcakes freeze well for up to 2 months.

Nutrition

Keywords: Guinness cupcakes, chocolate cupcakes, stout frosting, easy cupcakes, moist chocolate cake, homemade frosting, celebration dessert

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