Guinness Cupcakes are an instant crowd pleaser with their perfect mix of dark chocolate and hint of dark stout flavor, topped off with velvety and decadent cream cheese frosting.
I honestly couldn’t really get the words for this post, because there really aren’t any words for these cupcakes. Nonetheless, as I sat on the beach (where I do my best thinking anyway), I dreamt of their chocolatey goodness; that hint of rich, dark stout flavor, and I figured I should just start from the beginning.
The only time I’ve ever really drank Guinness was a long time ago in Ireland, and it was mostly out of obligation, seeing as I was in Ireland and all. So, even if you aren’t a beer drinker, I beg you to still give these a try! Although I don’t go around craving a nice stout, I absolutely will not turn it down when paired with rich, dark chocolate and topped with a velvety, decadent cream cheese frosting.
I first made these a couple of years ago for fun (yes, baking is my idea of a good time). I’ve always loved to bake but was on a particularly good roll testing out my baking skills the summer after my first year of teaching. All I wanted to do then was eat chocolate, sit in the sun, and not think about a thing. So, this is how my Guinness Cupcakes were born.
I figured that even though I didn’t like Guinness (and wasn’t really sure how I’d feel about it in cupcakes), my beer-loving friends would indulge. My worry was unnecessary; I was smitten with the first smell of butter, Guinness, and chocolate simmering together. It was such an indulgent scent swirling around – full of rich, buttery goodness. And after that first bite… I was sold.
A few weeks later I made them again for a party back in Minnesota so that my dad could try them (perfect Father’s Day gift!). A few years later and they’re still being requested, especially by every guy that was at that party (they are equal opportunity cupcakes, however). Someone I know may have even eaten 5 in one sitting if I’m not mistaken (hi, Uncle Kerm! ;))
With that in mind, be prepared to keep making these as your friends and family just might ask for them often. Two rules for these perfect cupcakes: don’t over beat the batter and make sure you use high quality cocoa powder!
Guinness Cupcakes – chocolate cupcakes with a hint of the rich, dark, stout flavor, topped off with velvety and decadent cream cheese frosting.
- 1 cup Guinness
- 1 cup (2 sticks) butter
- 3/4 cup unsweetened cocoa powder
- 2 cups flour
- 1 3/4 cups sugar
- 1/2 Tablespoon 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 butter, room temperature
- 2 teaspoons vanilla
- 2 Tablespoons heavy cream or half and half
- 6 cups unsifted 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.
- Add cocoa powder to Guinness and butter; whisk until smooth (approximately 1 minute).
- Remove from heat and whisk for another 30 seconds. Set aside to cool slightly.
- Sift together remaining dry ingredients: flour, sugar, baking soda, and salt in a large bowl.
- Using an electric mixer and another bowl, beat the eggs and sour cream until combined.
- Add the chocolate-beer mixture to the eggs and beat until just mixed.
- Add the mixture of dry ingredients and beat on low speed for approximately 10-15 seconds. Do not over mix.
- Using a spatula, fold batter until completely combined.
- 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 tops spring back when lightly touched. DO NOT OVER BAKE!
- Let pan cool 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.
- Spread on cooled cupcakes and enjoy!
- Optional: Sprinkle top of cupcakes with cocoa powder.
High quality cocoa powder will make all the difference! I use Ghirardelli 100% unsweetened cocoa.
For the frosting, milk may also be used, but it will result in a less creamy frosting.
Adapted from Bon Appetit.