Guinness Cupcakes have the perfect mix of dark chocolate deep stout flavor, topped off with velvety and decadent cream cheese frosting, they’re an instant hit!
I honestly couldn’t really get the words for this post, because when it comes down to it, there really aren’t any words for Guinness Cupcakes. Especially the week before St. Patrick’s Day, so I figured I should just start from the beginning…
I first made these a couple of years ago for fun (yes, baking is my idea of a good time, so welcome to the party!). I’ve always loved to bake but was on a particularly good roll the summer after my first year of teaching.
All I wanted to do then was eat chocolate and not think about a thing. So, this is how my Guinness Cupcakes with Cream Cheese Frosting recipe came to be… time on my hands, a love of relaxing in the kitchen, and a chocolate craving.
I figured that even though I didn’t like Guinness (and wasn’t really sure how I’d feel about it in cupcakes), at least my beer-loving friends and family would indulge.
My worry was immediately deemed unnecessary. I was smitten at the first scent of butter, Guinness, and chocolate simmering together. It was indulgence swirling around my kitchen – full of rich, buttery goodness.
And after that first bite… I was in L-O-V-E, love. And so was everyone else.
What if I D
on’t Like Beer?
Like I’ve said time and time before, I’m not really a beer drinker. Like, ever. The only time I’ve ever really consumed Guinness was way back when in Ireland. That was mostly out of obligation, seeing as I was in Ireland and all.
And yet – even though I don’t actually drink Guinness myself – I am
borderline obsessed with these cupcakes. If you’re in the same boat (i.e. not-a-beer lover), stick around, because these will rock your world.
The beer flavor is not overpowering by any means. In fact, it just brings a richness to the cupcakes with just the slightest tang. And the dark beer paired with the chocolate is a match made in heaven (and c’mon, we all thought Red Wine Cupcakes were killer).
Moral of the story: if you’re not into beer, I 100% get it. And I 100% still recommend you make these. Buy a single can of beer at your liquor store, and once you smell the decadent chocolate, butter, beer mixture, your heart will be fluttering about.
Tips for Making Guinness Cupcakes
Making Guinness Cupcakes (and even the cream cheese frosting!) is actually quite simple, there are just a few tips you want to keep in mind to ensure the BEST results!
- Use HIGH-QUALITY cocoa powder. In anything you bake, the quality of the ingredients are key, but since the chocolate in the cupcakes pairs so well with the Guinness, it’s a must.
- JUST mix in the dry ingredients. Really. Over on my Instagram stories, I showed you how this recipe is made – and in less than one of those 15-second clips, the batter was mixed and the mixer turned off. Trust me.
- Use room temperature ingredients for both the cupcakes and the frosting! For the sour cream, I usually just let it sit out from the beginning of making the cupcakes – I don’t let it fully come to room temp. Everything else, YES!
- Be prepared. Prepared to have these asked for over and over, and be prepared to fall in love. I warned you.
What Kind of Beer Can I Use?
You may think this is a silly question, but I get it, maybe you have a different kind of stout on hand. Go ahead and use it! With something in mind…
I do caution you to only use a bold, dark stout beer in the cupcakes, similar to Guinness. That is, if you use anything else at all! I can see a coffee stout working out well (next up!), but don’t go adding any light beer to these – I cannot guarantee those results. 😉
Go bake this decadent, addicting, indulgently terrific dessert ASAP! It is St. Patrick’s Day this weekend, after all!
Guinness Cupcakes with Cream Cheese Frosting
- 1 cup Guinness Beer
- 1 cup 2 sticks unsalted butter
- 3/4 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1/2 TBSP baking soda
- 3/4 teaspoon salt
- 2 large eggs room temperature
- 2/3 cup sour cream
CREAM CHEESE FROSTING:
- 6 ounces cream cheese room temperature (go ahead and use all 8 if you want it extra cream-cheesy)
- 12 Tablespoons unsalted butter room temperature
- 2 teaspoons pure vanilla extract
- 2 Tablespoons heavy cream or half and half
- 6 cups powdered sugar
- Pre-heat oven to 350°F and line cupcake pan with liners. Over medium heat, slowly bring the Guinness and butter to a simmer. Remove from heat and whisk in cocoa powder until smooth. Set aside to continue cooling slightly.
- While the cocoa mix is cooling, sift together remaining dry ingredients: flour, sugar, baking soda, and salt in a large bowl. Set aside.
- Using a stand mixer and a new mixing bowl, beat the eggs and sour cream until combined; the mixture will be smooth and a pale yellow. Slowly begin adding the chocolate mixture to the egg mixture while the mixer is running on "stir" or very slowly mixing. You don't want to go too fast so the chocolate mixture has a bit more time to cool and temper into the eggs. Once it's combined, turn off the mixer.
- Add the dry ingredients to the mixing bowl at once, and beat on low speed for approximately 10-15 seconds (really!) until just combined. Do not over mix! Using a spatula, fold batter until completely combined if needed.
- Fill cupcake liners about 3/4 full (I use about 1 1/2 scoops of my 1-inch scoop). Bake for 18-20 minutes, until cupcake top springs back when lightly touched, or a thermometer reads 195-198°F. DO NOT OVERBAKE!
- Once cooked, let the pan cool slightly and remove cupcakes. Allow cupcakes to cool completely before frosting.
CREAM CHEESE FROSTING:
- Combine cream cheese, butter, vanilla, and heavy cream using an electric mixer on medium speed. Add one cup of powdered sugar at a time, mixing between each addition.
- Once all ingredients are combined, continue beating on medium speed until smooth.
- Pipe or spread on completely cooled cupcakes and enjoy! Optional: Sprinkle top of cupcakes with cocoa powder.
Adapted from Bon Appetit.
This post was originally posted May 31, 2015; the photos got a facelift March 2019, and the recipe was only updated for clarity – the content did not change.
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