Guinness Chocolate Cupcakes

A close-up of a chocolate cupcake with a big swirl of frosting, with clovers scattered around.

Guinness Chocolate Cupcakes

These decadent Guinness Chocolate Cupcakes are rich, most, and super chocolatey! They're made with basic ingredients and topped with a rich chocolate cream cheese frosting. The addition of Guinness enhances the chocolate flavor, and makes these a fun St. Patrick's Day treat!

Course Dessert

Cuisine Dessert

Keyword Chocolate Cupcakes, St. Patrick's Day Desserts

Prep Time 1

Cook Time 16

Servings cupcakes

Calories 393kcal

Author Stephanie Simmons

Ingredients

For the Chocolate Cupcakes

1 and 1/2 cups all-purpose flour, spooned + leveled 195 grams
1 cup + 2 tbsp brown sugar, packed 241 grams
1/2 cup granulated sugar 113 grams
3/4 cup + 1 tbsp unsweetened cocoa powder Do not use dutch process
1 and 1/2 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
2 tsp espresso powder
3/4 cup full-fat sour cream, at room temperature 180 grams
2 tbsp milk, at room temperature
2 large eggs, at room temperature
1 cup Guinness beer, at room temperature
1/4 cup vegetable oil
1 tbsp vanilla extract

For the Chocolate Frosting

1 and 1/2 cups salted butter, softened at room temperature (3 sticks, 24 tbsp, or 339 grams)
6 cups powdered sugar
2 tbsp Guinness beer Or Bailey's Irish Cream, or Jameson Irish Whiskey if you want a fun twist!
1 cup cocoa powder
1 tbsp vanilla extract
pinch of salt
8 ounces cream cheese, cold Use the full fat, block style

Instructions

Prep: Preheat your oven to 350℉. Place cupcake liners in your muffin/cupcake pan.
Make the Cupcake Batter: Whisk together all the dry ingredients (including the sugars) in a large mixing bowl. Beat the eggs in a small bowl. Next, add the wet ingredients, including the beaten eggs, and mix until just combined. There may be a few small lumps - that's fine. Fill the cupcake liners 2/3 of the way full.
Bake: Bake your cupcakes for 14-16 minutes. The tops will be set and will lightly spring back when gently poked, and a toothpick inserted into the middle will come out with moist crumbs - not wet batter. Once the cupcakes are baked, pop them out of the cupcake pan with a butter knife to cool on a wire rack completely.
Make the Chocolate Frosting: Cream butter in a large mixing bowl for 1 minute or so. Add the powdered sugar, 2 cups at a time, mixing until well combined. Use the Guinness & milk as needed to help it come together. Mix in the remaining frosting ingredients until smooth and creamy.
Frost the Cupcakes: Use a piping bag and piping tip, or an offset spatula or butter knife to frost your cupcakes. I used an Ateco 849 tip to create the large swirls pictured here.
Serve + Store: Enjoy immediately! Store cupcakes in an airtight container in the fridge. These are best within the first two days.

Notes

Non Alcoholic: To make these without alcohol, omit the 1 cup of Guinness, and use 1 cup of hot water instead. You can also omit the Guinness from the frosting. Use heavy cream or milk in place of the Guinness.

Frosting: If you want to use about half as much frosting per cupcake as I did (pictured), you can cut the frosting recipe in half.

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