Go Back
+ servings
A close-up of a chocolate cupcake with a big swirl of frosting, with clovers scattered around.
Print

Guinness Chocolate Cupcakes with Creamy Chocolate Frosting

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 hour
Cook Time 16 minutes
Servings 24 cupcakes
Author Stephanie Simmons

Ingredients

For the Chocolate Cupcakes

  • 1 and 1/2 cups cake flour, spooned + leveled See note
  • 1 cup + 2 tbsp brown sugar, packed
  • 1/2 cup granulated sugar
  • 3/4 cup + 1 tbsp unsweetened cocoa powder
  • 1 and 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp espresso powder
  • 3/4 cup full-fat plain greek yogurt at room temperature
  • 2 tbsp milk at room temperature
  • 2 large eggs at room temperature
  • 1 cup Guinness beer
  • 1/4 cup vegetable oil
  • 1 tbsp vanilla extract

For the Chocolate Frosting

  • 1 and 1/2 cups salted butter, softened at room temp (3 sticks, 24 tbsp, or 339 grams)
  • 8 ounces cream cheese, softened at room temp Use the full fat, block style
  • 6 cups powdered sugar
  • 1 cup cocoa powder
  • 5 tsp vanilla extract
  • 1/2 tsp espresso powder
  • 2 tbsp Guinness beer Or Bailey's Irish Cream, or Jameson Irish Whiskey
  • pinch of salt

Instructions

  • Prep: Preheat your oven to 350 degrees F. 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. Next, add the wet ingredients 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.
  • Make the Chocolate Frosting: Cream butter and cream cheese together in a large mixing bowl for 2 minutes, until well combined and very creamy. Add the powdered sugar, 2 cups at a time, mixing until well combined. Add the vanilla and cocoa powder, and mix until well combined. Mix in the Guinness, pinch of salt, and espresso powder last.
  • 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

Note: To make these without alcohol, omit the 1 cup of Guinness, and use 1 cup of milk instead. You can also omit the Guinness from the frosting. If it seems like it needs any extra liquid, sub 1-2 tbsp milk, but it should be fine without. 
Note: I recommend using cake flour for a lighter texture in your cupcakes. Spoon it into your measuring cups and level off the tops with the flat side of a knife.