Best 6 Guinness Chocolate Cupcakes Recipes

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Chocolate lovers, rejoice! Guinness chocolate cupcakes are a decadent treat that combines the rich flavor of Guinness beer with the sweetness of chocolate. Whether you're a fan of stout or simply enjoy a good chocolate cupcake, this recipe is sure to satisfy your cravings. With its moist and fluffy texture and rich chocolate ganache frosting, these cupcakes are perfect for any occasion, from birthday parties to holiday gatherings. So gather your ingredients and preheat your oven, because it's time to embark on a culinary journey that will leave your taste buds dancing.

Here are our top 6 tried and tested recipes!

CHOCOLATE GUINNESS® CUPCAKES WITH IRISH CREAM FROSTING



Chocolate Guinness® Cupcakes with Irish Cream Frosting image

Good St. Patrick's Day dessert. Very light and moist. The frosting is the showstopper, though!

Provided by Cara

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 1h

Yield 66

Number Of Ingredients 13

1 ¼ cups butter
¾ cup unsweetened cocoa powder
1 cup Irish stout beer (such as Guinness® Extra Stout), room temperature
1 tablespoon vanilla extract
1 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 ⅔ cups white sugar
2 eggs
1 ½ cups butter, softened
3 ½ cups confectioners' sugar
¼ cup Irish cream liqueur (such as Bailey's®)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 3 mini-muffin tins or line cups with paper liners; this recipe makes about 66 mini cupcakes.
  • Melt 1 1/4 cups butter in a saucepan over low heat, add cocoa powder, and whisk until smooth. Stir in beer and vanilla extract. Remove from heat and allow to cool.
  • Combine flour, baking soda, baking powder, and salt and sift into in a large bowl. Mix in sugar. Add beer mixture and stir until thoroughly combined. Add eggs, stirring until well incorporated. Spoon batter into the prepared mini-muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until tops spring back when lightly pressed, 10 to 11 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
  • Beat 1 1/2 cups butter and confectioners' sugar in a bowl using an electric mixer. Add Irish cream liqueur, 1 tablespoon at a time, and beat until light, fluffy, and white in color, about 10 minutes. Top cooled cupcakes with frosting.

Nutrition Facts : Calories 131.8 calories, Carbohydrate 14.6 g, Cholesterol 26 mg, Fat 8 g, Fiber 0.4 g, Protein 0.7 g, SaturatedFat 5 g, Sodium 92.3 mg, Sugar 12 g

CHOCOLATE STOUT CUPCAKES



Chocolate Stout Cupcakes image

I love cooking with beer and there's no exception when it comes to desserts. Of all beers, stout 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.

Provided by Dave Lieberman

Categories     dessert

Time 40m

Yield 24 cupcakes

Number Of Ingredients 13

3/4 cup unsweetened cocoa, plus more for dusting finished cupcakes
2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
Pinch fine salt
1 bottle stout beer (recommended: Guinness)
1 stick butter, melted
1 tablespoon vanilla extract
3 large eggs
3/4 cup sour cream
1 (8-ounce) package cream cheese, softened at room temperature
3/4 to 1 cup heavy cream
1 (1-pound) box confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F.
  • In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.
  • In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.
  • Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.
  • To make the icing: In a medium bowl with a hand mixer, beat the cream cheese on medium speed until light and fluffy. Gradually beat in the heavy cream. On low speed, slowly mix in the confectioners' sugar until incorporated and smooth. Cover with plastic wrap and refrigerate until ready to use. Icing can be made several hours ahead and kept covered and chilled.
  • Top each cupcake with a heap of frosting and dust with cocoa.

GUINNESS CHOCOLATE CUPCAKES WITH MOCHA GUINNESS BUTTERCREAM



Guinness Chocolate Cupcakes with Mocha Guinness Buttercream image

The BEST way to impart real Guinness flavor into chocolate cupcakes is to reduce it down on the stove first. This packs in flavor without altering the cupcake's texture. Read the recipe in full before beginning.

Provided by Sally

Categories     Dessert

Time 3h35m

Number Of Ingredients 19

one 12-ounce bottle Guinness Extra Stout
1 cup (125g) all-purpose flour (spoon & leveled)
1/2 cup (41g) unsweetened natural cocoa powder
1 and 1/2 teaspoons espresso powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup + 1 Tablespoon (135ml) vegetable or canola oil
1 cup (200g) packed light or dark brown sugar
2 large eggs, at room temperature*
3/4 cup (180g) full-fat sour cream, at room temperature*
2 teaspoons pure vanilla extract
2 Tablespoons reduced Guinness from step 1
2 teaspoons espresso powder (used in step 1)
1 and 1/4 cups (2.5 sticks; 290g) unsalted butter, softened to room temperature
4 and 1/2 cups (550g) confectioners' sugar
1 Tablespoon (5g) unsweetened natural cocoa powder
1 Tablespoon (15ml) milk
1 teaspoon pure vanilla extract
pinch of salt, to taste

Steps:

  • In a small saucepan, bring the Guinness to a boil over medium-high heat. Once boiling, reduce to medium heat and allow to simmer until reduced down to 2/3 cup, about 20 minutes. Set 1/2 cup aside to cool for 10-15 minutes before using in the cupcake batter. While it's warm, mix the rest of the reduced Guinness (about 2-2.5 Tablespoons) with the 2 teaspoons of espresso powder used in the frosting. Set this mixture aside for step 5. You can do this step 1 day ahead of time if needed. Refrigerate overnight. Bring reduced beer to room temperature before using in both the cupcake batter and frosting.
  • Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 4 liners - this recipe makes about 16 cupcakes. Set aside.
  • Whisk the flour, cocoa powder, espresso powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the oil, brown sugar, eggs, sour cream, and vanilla together until completely smooth. Pour the wet ingredients into the dry ingredients, add the 1/2 cup (120ml) reduced Guinness, then whisk until *just* combined. Do not over-mix. The batter will be on the thinner side.
  • Pour or spoon the batter into the liners. Fill each 2/3 full to avoid spilling over the sides or sinking. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. Don't over-bake, which will dry out the cupcakes. Begin checking for doneness at 19 minutes. For around 36 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
  • Have the Guinness/espresso powder mixture from step 1 handy. In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until completely smooth and creamy, about 2-3 minutes. Add the confectioners' sugar, cocoa powder, milk, reduced Guinness/espresso powder mixture, milk, and vanilla extract. Beat on low for 30 seconds then increase to high speed and beat until combined and creamy. Taste. Add a pinch of salt if desired. (I always add 1/8 teaspoon.) If you want the frosting a little thicker, add 1/4 cup (30g) of confectioners' sugar.
  • Frost cooled cupcakes. I piped a basic tall swirl using Ateco 849 piping tip.
  • Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.

GUINNESS CUPCAKES WITH BAILEY'S FROSTING



Guinness Cupcakes With Bailey's Frosting image

The ultimate St. Patrick's Day dessert. Prep time includes time for cooling in step 2. Adapted from a recipe at http://tinyurl.com/ao6avy

Provided by DrGaellon

Categories     Dessert

Time 1h5m

Yield 24-30 cupcakes

Number Of Ingredients 16

1 cup unsalted butter
1 cup Guinness stout
2/3 cup Dutch-processed cocoa powder, sifted
1 cup light brown sugar
1 teaspoon table salt
2 cups all-purpose flour
1 cup white sugar
1 1/4 teaspoons baking soda
2 eggs
1/2 cup sour cream
1/2 cup unsalted butter
4 cups confectioners' sugar
1 pinch table salt
3 tablespoons irish cream (Bailey's or Carolan's)
1 tablespoon milk
green sprinkles

Steps:

  • Preheat oven to 350°F Grease 24-30 cupcake cups, or fill with paper liners.
  • In a saucepan, heat the butter, Guinness, cocoa and brown sugar, whisking often, until the butter is melted and the mixture is smooth. Remove from heat and allow to cool to room temperature.
  • Into the work bowl of a stand mixer (or into a large mixing bowl), sift together salt, flour, white sugar and baking soda. Add the cooled Guinness mixture and beat on medium for 1 minute. Add eggs and sour cream and beat on medium for 2 minutes or until smooth.
  • Divide the batter evenly amongst the cupcake cups. Bake in preheated oven 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean. Cool in pan 20 minutes, then remove and transfer to a cooling rack until completely cooled.
  • Meanwhile, in (cleaned) work bowl of stand mixer, cream butter until very light and fluffy. Add salt, and slowly add confectioners sugar. Do not run the mixer above low, or the sugar will spray all over your kitchen. Add a couple of spoonsful at a time until it has all been absorbed into the butter. Add Bailey's and milk until spreadable consistency is achieved.
  • Frost cupcakes with Bailey's frosting. Sprinkle with green jimmies.

CHOCOLATE GUINNESS CUPCAKES



Chocolate Guinness Cupcakes image

This is a twist on traditional chocolate cupcakes for St. Patty's day. I combined a few recipes I found on the web, just storing it here for safe keeping!

Provided by SweetVeggie

Categories     Dessert

Time 30m

Yield 12 cupcakes, 1 serving(s)

Number Of Ingredients 9

10 tablespoons unsalted butter
1 cup Guinness stout
3/4 cup unsweetened cocoa
2 cups sugar
3/4 cup reduced-fat sour cream
2 large eggs
2 cups all-purpose flour
1 tablespoon vanilla extract
2 1/2 teaspoons baking soda

Steps:

  • Pre-heat oven to 350 degrees.
  • Grease a 9-inch springform pan and line with parchment paper.
  • In a large saucepan, combine Guinness and butter.
  • Place over medium-low heat until butter melts, then remove from heat. Add cocoa and sugar, and whisk to blend.
  • In a small bowl, combine sour cream, eggs and vanilla; mix well.
  • Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth.
  • Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.

GUINNESS® CUPCAKES WITH GUINNESS® FROSTING



Guinness® Cupcakes with Guinness® Frosting image

A friend of mine suggested that I try Guinness® cupcakes as my next baking adventure, and they came out amazing.

Provided by Rebecca Lamb

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 1h45m

Yield 24

Number Of Ingredients 15

1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness®)
½ cup milk
½ cup vegetable oil
1 tablespoon vanilla extract
3 large eggs
¾ cup sour cream
2 ½ cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
¼ cup unsweetened cocoa powder, or more to taste
¼ cup Irish stout beer (such as Guinness®)
½ cup butter, softened
½ cup cream cheese, softened
2 ½ cups sifted confectioners' sugar, or more as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
  • Whisk stout beer, milk, vegetable oil, and vanilla extract together in a bowl until evenly blended. Beat in eggs 1 at a time, beating well after each addition. Mix in sour cream. Whisk together flour, sugar, cocoa powder, and baking soda in a separate bowl. Gradually mix the flour mixture ingredients into the beer mixture.
  • Spoon cupcake batter into the prepared muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until cupcakes are risen and set in the middle but still soft and tender, about 25 minutes. Cool in the tins, then transfer to a wire rack to cool completely, about 1 hour.
  • Whisk cocoa powder and stout beer together in a bowl. Beat in butter and cream cheese using an electric mixer until well combined. Gradually beat in confectioners' sugar, 1 cup at a time, until frosting has desired sweetness. Spread or pipe frosting onto cooked cupcakes.

Nutrition Facts : Calories 298 calories, Carbohydrate 43 g, Cholesterol 42.3 mg, Fat 13 g, Fiber 1.5 g, Protein 3.7 g, SaturatedFat 5.6 g, Sodium 136.3 mg, Sugar 29.9 g

Tips:

  • Use high-quality chocolate for the best flavor. A good semisweet or bittersweet chocolate will work well.
  • If you don't have Guinness beer, you can substitute another dark beer, such as Newcastle Brown Ale or Murphy's Stout.
  • Make sure the Guinness is at room temperature before adding it to the batter. This will help prevent the batter from curdling.
  • Do not overmix the batter. Overmixing can make the cupcakes tough.
  • Bake the cupcakes until a toothpick inserted into the center comes out clean.
  • Let the cupcakes cool completely before frosting them.
  • If you are using a chocolate ganache frosting, make sure the ganache is cooled and thickened before spreading it on the cupcakes.
  • Decorate the cupcakes with your favorite toppings, such as chocolate chips, sprinkles, or chopped nuts.

Conclusion:

These Guinness chocolate cupcakes are a delicious and decadent treat that are perfect for any occasion. They are moist and fluffy, with a rich chocolate flavor that is perfectly complemented by the Guinness beer. The chocolate ganache frosting is the perfect finishing touch, adding a layer of richness and sweetness that takes these cupcakes to the next level. Whether you are a fan of Guinness beer or simply love chocolate, these cupcakes are sure to please.

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