Chocolate cupcakes with the bold flavor of Guinness stout. With notes of roasted coffee and caramel, Guinness stout is a natural pairing with chocolate. Like adding coffee to a chocolate dessert, Guinness can intensify the chocolate flavor. In these cupcakes, however, Guinness is the star. It’s the ideal recipe to celebrate the luck of the Irish for St. Patrick’s Day.
Key recipe notes:
- Guinness stout: The star of the show, however, don’t be turned off if you don’t love beer. First, the alcohol is cooked off when cooking, and once combined with the batter, it doesn’t taste like beer. You do get the bold flavor of coffee and caramel, but not actual beer. It just a nice compliment to the chocolate
- Cocoa powder: Make note that the recipe calls for natural cocoa powder. This is important because we’re only using baking soda as our leavening agent. Leaving the recipe as is, dutch-processed cocoa powder cannot be used. The cupcakes won’t rise.
- Mixing the batter: Be sure to mix on low and not over mix. This will prevent your cupcakes from sinking in the middle.
Guinness Chocolate Cupcakes
Makes 12 standard cupcakes
Ingredients
Guinness Chocolate Cupcakes
- ½ c Guinness stout
- ½ c unsalted butter
- ⅓ c natural, unsweetened cocoa powder
- ¾ c all purpose flour
- ½ c granulated sugar
- ¼ c brown sugar
- 1¼ tsp baking soda
- ¼ tsp salt
- ⅔ c sour cream
- 1 large egg
- ½ tsp vanilla extract
Guinness Buttercream
- ½ c unsalted butter
- 3 c powdered sugar
- 2-3 tbsp Guinness stout
Instructions
Guinness Chocolate Cupcakes
- In a small pot add Guinness stout and butter. Simmer over medium heat until butter melts.
- Preheat oven to 350F. Prepare cupcake tin with cupcake liners.
- Add cocoa powder and whisk to combine. Set aside to cool.
- In a medium bowl add flour, sugar, baking powder, and sugars. Whisk to combine.
- In the bowl of a stand mixer (or large bowl if using a hand mixer), add sour cream, egg, and vanilla. Mix on low for about 30 seconds to combine.
- Add Guinness mixture to sour cream mixture. Mix on low until combined. About 30 seconds.
- Add dry ingredients to liquids. Mix on low making sure all flour is combined. About 30 seconds.
- Bake for about 20 minutes. Cupcakes are done when middle springs back when pressed, or toothpick comes out of center clean.
- Cool in cupcake tin for about 5 minutes, until cupcakes have cooled enough to handle. Remove from cupcake tin and allow to fully cool on wire rack before topping with buttercream.
Guinness Buttercream
- Add butter to bowl of stand mixer. Beat until fluffy.
- Add powdered sugar and salt. Mix until combined with butter.
- Add Guinness stout until reaching desired consistency.