Chocolate Guinness Cupcakes Recipe
I love cooking with beer, and that’s no exception when it comes to desserts. Of all beers, Guinness is the perfect one for desserts because of its distinct chocolate and coffee notes. Pairing it with actual chocolate is the obvious choice. These cupcakes are light in texture but heavy in the chocolate department. The white cream cheese icing reminds me of the creamy white head that Guinness is famous for.
This dish was featured as part of our St. Patty’s Day Recipes photo gallery.
For the cupcakes:
- Unsalted butter, melted, for coating the muffin pans (optional)
- 1 (11.2-ounce) bottle Guinness stout
- 1/2 cup whole milk
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
- 3 large eggs
- 3/4 cup sour cream
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup natural unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon fine salt
For the frosting:
- 1 (8-ounce) package cream cheese, at room temperature
- Pinch fine salt
- 1/3 cup heavy cream
- 1 pound powdered sugar
- Natural unsweetened cocoa powder, for dusting
- Heat the oven to 350°F and arrange a rack in the middle. Place cupcake liners in two (12-well) muffin pans; alternatively, coat the wells with melted butter. Set the pans aside.
- Whisk together the Guinness, milk, vegetable oil, and vanilla in a large bowl until combined. Whisk in the eggs, one at a time, until completely incorporated. Whisk in the sour cream.
- Whisk the flour, sugar, cocoa powder, baking soda, and salt in a second large bowl to aerate and combine. Gradually fold this mixture into the wet Guinness mixture. Divide the batter among the muffin wells.
- Bake until a toothpick inserted into the center of the muffins comes out clean, about 20 to 25 minutes. Set the pans on a wire rack and let the cupcakes cool completely before removing from the pans.
For the frosting:
- Place the cream cheese and salt in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until light and fluffy, about 2 minutes. With the mixer on medium speed, gradually beat in the heavy cream until smooth, about 1 minute. Scrape down the sides of the bowl with a spatula. With the mixer on medium speed, gradually mix in the powdered sugar until completely incorporated and smooth, about 3 minutes.
- Top each cupcake with a heap of frosting and dust with cocoa powder.
I agree with reviewers who say the recipe makes more than 24; I made 30 generous ones. I used only 1 cup sugar in the batter and it was sweet enough, more would have been cloying, imo. Other than that, great flavor and texture.
I found that this recipe made more than the 24 cupcakes that it states above. I made 30 and filled my tins 3/4 full or a little more. Since it said it made 24 cupcakes and I wasn't sure how much these would rise. They rose, made some nice rounded tops. Probably could have got 36 cupcakes had they been filled only half way. Two words for the babies.......Dee-licious!!!
ohhhhh!!!. This a cupcake that i've shouldn't miss to taste. Just the picture it taste and look so yummy. http://irishcarbomb.com/
D'oh! I guess I should have read the other comments first.*blush* I guess great minds think alike!
I'm looking at these thinking they might need a touch of Bailey's in the icing.
These are DELICIOUS! I made them a few weeks ago and I'm trying round two this week. I used Old Brown Dog Ale (which was okay), but will probably go with a stout this time around.
HEY! I apologize, kudos to the Baileys Suggestion! That is a wicked Idea!! The Baileys addition has to be a good thing...Yay Baileys...
People! I understand the need to be adventurous and unique by putting your own stamp on every dish, BUT, Guiness has worked great in a host of desserts(from Cake to Ice Cream). Just use the Bloody(pardon the Irish Pun)Guiness and let it be...Why mess with a good thing if you're not gonna make it better? Im all for innovation but sometimes just let the recipe stand AS IS! Regard's.
delicious. got rave reviews at the job. I second the notion of using bailey's in the frosting. I used about half a shot and a little less sugar... but still oh so yummy. i will probably make these on a non-Irish holiday in the near future!
I've made a somewhat similar recipe for Guinness cupcakes - I think I'll try this one next time. I suggest using Bailey's instead of some or all of the heavy cream in the icing.
Did these people steal the recipe from you, or vice versa? http://www.bigcitylittlekitchen.com/2007/07/06/beer-cupcakes/
Delish! Moist and yummy. We're not Guinness fans, though, and used a local porter instead. Wonderful. I would add a bit more chocolate to boost the flavor. Oh, and the second batch stuck to the pan - be sure to use plenty of oil on your pan.
These cupcakes were amazing, and extremely easy to make. I cook pretty extensively but this was my first bake-from-scratch effort and it came out perfectly. Great recipe. However, I ended up with enough batter to make about 36 cupcakes, and enough frosting to frost about 48. Maybe I make small cupcakes though. Highly recommend!
Dumb question: I know you're generally supposed to bake with room-temperature ingredients, but does this go for the Guinness as well?
I made these the other night, subbing a chocolate English stout for the Guinness (I didn't want to buy a full 6-pack) and a mild white chocolate buttercream frosting for the cream cheese frosting. They are delicious; the stout adds an unusual but welcome dimension. The cupcakes have great texture and rose beautifully.
yum! Try this with other (better) Stouts or perhaps a Porter. Or, use a Framboise or Kriek for Chocolate raspberry or Chocolate Cherry beer cupcakes!