Best 8 Guinness Cupcakes With Espresso Frosting Recipes

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In the realm of delectable treats, there is a culinary masterpiece that effortlessly blends the rich, malty flavors of Guinness stout with the aromatic intensity of espresso, resulting in an enchanting symphony of taste: the Guinness cupcake with espresso frosting. This heavenly confection takes center stage, captivating the senses with its moist, velvety texture, while the espresso frosting adds a touch of sophistication, elevating it to an irresistible indulgence. Whether you're a seasoned baker or an enthusiastic home cook, embarking on this culinary journey will unveil the secrets behind crafting these divine Guinness cupcakes, ensuring you create a dessert that sparks joy and satisfies every craving.

Check out the recipes below so you can choose the best recipe for yourself!

GUINNESS® CUPCAKES WITH ESPRESSO FROSTING



Guinness® Cupcakes with Espresso Frosting image

My husband loves Guinness® so I thought it would be fun to make cupcakes one year for his birthday -- he loves them. Now he gets them for every birthday! They are a nice mellow flavor: not too sweet, yet still chocolaty. Goes great with the espresso frosting!

Provided by kirstenburns

Categories     Desserts     Cakes     Cupcake Recipes     Holiday

Time 1h10m

Yield 24

Number Of Ingredients 14

1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness®)
4 tablespoons unsalted butter
½ teaspoon vanilla extract
2 cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
1 ¼ teaspoons baking soda
1 teaspoon salt
¾ cup sour cream
3 eggs
3 cups powdered sugar
⅓ cup unsalted butter, cubed and softened
3 tablespoons water
1 ½ teaspoons instant espresso powder

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
  • Combine stout beer, butter, and vanilla extract in a small saucepan over medium heat. Stir occasionally until butter is melted. Pour into a large mixing bowl and set aside to cool for at least 10 minutes.
  • Whisk flour, sugar, cocoa powder, baking soda, and salt in another large bowl. Pour gradually into the beer mixture, beating with an electric mixer on medium speed. Beat in sour cream and eggs, one at a time, until batter is smooth.
  • Divide batter among the lined muffin cups, filling each one 3/4 of the way.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 22 to 28 minutes. Leave in the tins for 5 minutes. Transfer to a cooling rack to cool completely.
  • Meanwhile, make the frosting. Combine powdered sugar and butter in a bowl. Beat on low speed until creamy. Mix water and espresso powder in a bowl until espresso is dissolved. Pour into the bowl and beat frosting on medium-high speed until fluffy.
  • Cover tops of cooled cupcakes with frosting.

Nutrition Facts : Calories 237.5 calories, Carbohydrate 41.9 g, Cholesterol 38.3 mg, Fat 7.1 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 4.2 g, Sodium 176.9 mg, Sugar 31.5 g

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.

GUINNESS® CUPCAKES WITH ESPRESSO FROSTING



Guinness® Cupcakes with Espresso Frosting image

My husband loves Guinness® so I thought it would be fun to make cupcakes one year for his birthday -- he loves them. Now he gets them for every birthday! They are a nice mellow flavor: not too sweet, yet still chocolaty. Goes great with the espresso frosting!

Provided by kirstenburns

Categories     Holiday Cupcakes

Time 1h10m

Yield 24

Number Of Ingredients 14

1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness®)
4 tablespoons unsalted butter
½ teaspoon vanilla extract
2 cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
1 ¼ teaspoons baking soda
1 teaspoon salt
¾ cup sour cream
3 eggs
3 cups powdered sugar
⅓ cup unsalted butter, cubed and softened
3 tablespoons water
1 ½ teaspoons instant espresso powder

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
  • Combine stout beer, butter, and vanilla extract in a small saucepan over medium heat. Stir occasionally until butter is melted. Pour into a large mixing bowl and set aside to cool for at least 10 minutes.
  • Whisk flour, sugar, cocoa powder, baking soda, and salt in another large bowl. Pour gradually into the beer mixture, beating with an electric mixer on medium speed. Beat in sour cream and eggs, one at a time, until batter is smooth.
  • Divide batter among the lined muffin cups, filling each one 3/4 of the way.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 22 to 28 minutes. Leave in the tins for 5 minutes. Transfer to a cooling rack to cool completely.
  • Meanwhile, make the frosting. Combine powdered sugar and butter in a bowl. Beat on low speed until creamy. Mix water and espresso powder in a bowl until espresso is dissolved. Pour into the bowl and beat frosting on medium-high speed until fluffy.
  • Cover tops of cooled cupcakes with frosting.

Nutrition Facts : Calories 237.5 calories, Carbohydrate 41.9 g, Cholesterol 38.3 mg, Fat 7.1 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 4.2 g, Sodium 176.9 mg, Sugar 31.5 g

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

BITTERSWEET GUINNESS CUPCAKES



Bittersweet Guinness Cupcakes image

These cupcakes are very easy to make and are dense and rich. Cream cheese frosting recipe included. Cooling time not included. From Something Extra Magazine. Posted for ZWT 6 Germany/Benelux.

Provided by Mami J

Categories     Dessert

Time 35m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 8

1 (18 1/4 ounce) chocolate cake mix with pudding
1 (12 ounce) bottle guinness extra stout beer or 1 (12 ounce) bottle Guinness draught
1/2 cup vegetable oil
3 eggs
1 (4 ounce) bar bittersweet chocolate, finely chopped
1 (8 ounce) package cream cheese, softened
1 tablespoon whipping cream
2/3 cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees and line 24 muffin cups with paper liners.
  • Combine cake mix, Guinness, oil and eggs in a large bowl with an electric mixer. Beat on low speed for one minute. Scrape bowl down and beat for 2 minutes on medium.
  • Stir in chocolate, and pour batter into prepared muffin cups.
  • Bake for 18-22 minutes or until toothpick inserted in center comes out clean.
  • Let cool completely and frost with cream cheese frosting (recipe follows). Keep refrigerated.
  • Cream cheese frosting:.
  • Beat all ingredients together until smooth. Frost cooled cupcakes.

Nutrition Facts : Calories 188.2, Fat 10.6, SaturatedFat 3.2, Cholesterol 34.5, Sodium 233, Carbohydrate 21.3, Fiber 0.8, Sugar 13.5, Protein 2.4

GUINNESS® CUPCAKES WITH ESPRESSO FROSTING



Guinness® Cupcakes with Espresso Frosting image

My husband loves Guinness® so I thought it would be fun to make cupcakes one year for his birthday -- he loves them. Now he gets them for every birthday! They are a nice mellow flavor: not too sweet, yet still chocolaty. Goes great with the espresso frosting!

Provided by kirstenburns

Categories     Holiday Cupcakes

Time 1h10m

Yield 24

Number Of Ingredients 14

1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness®)
4 tablespoons unsalted butter
½ teaspoon vanilla extract
2 cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
1 ¼ teaspoons baking soda
1 teaspoon salt
¾ cup sour cream
3 eggs
3 cups powdered sugar
⅓ cup unsalted butter, cubed and softened
3 tablespoons water
1 ½ teaspoons instant espresso powder

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
  • Combine stout beer, butter, and vanilla extract in a small saucepan over medium heat. Stir occasionally until butter is melted. Pour into a large mixing bowl and set aside to cool for at least 10 minutes.
  • Whisk flour, sugar, cocoa powder, baking soda, and salt in another large bowl. Pour gradually into the beer mixture, beating with an electric mixer on medium speed. Beat in sour cream and eggs, one at a time, until batter is smooth.
  • Divide batter among the lined muffin cups, filling each one 3/4 of the way.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 22 to 28 minutes. Leave in the tins for 5 minutes. Transfer to a cooling rack to cool completely.
  • Meanwhile, make the frosting. Combine powdered sugar and butter in a bowl. Beat on low speed until creamy. Mix water and espresso powder in a bowl until espresso is dissolved. Pour into the bowl and beat frosting on medium-high speed until fluffy.
  • Cover tops of cooled cupcakes with frosting.

Nutrition Facts : Calories 237.5 calories, Carbohydrate 41.9 g, Cholesterol 38.3 mg, Fat 7.1 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 4.2 g, Sodium 176.9 mg, Sugar 31.5 g

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

GUINNESS CHOCOLATE CUPCAKES



Guinness Chocolate Cupcakes image

I got the recipe Guinness Chocolate Cupcakes in 2001, from a skier in northern Michigan. All I say to her is "I like Cupcakes too," so she gave me a copy of the recipe. Wtih her phone # as well.... It is a very good Cupcake.

Provided by CHEF GRPA

Categories     Dessert

Time 50m

Yield 24-30 Cupcakes

Number Of Ingredients 16

1/2 lb unsalted butter
1 cup Guinness stout (is a Irish Dry Stout style beer)
2/3 cup dark cocoa, sifted
1 teaspoon salt
2 cups all-purpose flour
2 cups sugar
1 1/4 teaspoons baking soda
2 eggs
1/2 cup sour cream
8 ounces reduced-fat cream cheese
1/2 cup unsalted butter, softened
3 cups confectioners' sugar, sifted
2 tablespoons milk
1 teaspoon vanilla
green food coloring (optional)
green sprinkles (optional)

Steps:

  • Preheat the oven to 350*F. Lightly grease 24 to 30 muffin cups or line them with paper liners.
  • 1. In a heavy saucepan heat the butter, Guinness and dark cocoa powder until the butter is melted and the mixture is smooth. Remove the pan from the heat and let the mixture cool. In a large bowl, sift together the salt, flour, sugar and baking soda. Add the Guinness cocoa mixture and beat for 1 minute on medium speed.
  • 2. Add the eggs and sour cream and beat for 2 minutes on medium speed.
  • 3. Evenly divide the batter among the prepared muffin cups. Bake for about 20 to 25 minutes or until a wooden pick inserted in the center comes out clean.
  • 4. While the cupcakes are baking, make the frosting. In a medium bowl, beat together the cream cheese, butter, confectioners' sugar, milk and vanilla.
  • 5. Leave as is or tint it with green food coloring for a festive look.
  • 6. Remove the cupcakes from the oven and let them cool for 5 minutes in the muffin tin.
  • 7. Then remove the muffins onto a wire rack to cool completely. Frost the cupcakes as desired. Sprinkle with green sprinkles or sugar.
  • My Notes: With St Patty's coming up, seemed appropriate to pick up one of these old standbys. 12 oz bottled poured into a standard pint glass at around 45*F. Dark brown, almost black, big 2-3 finger kahki head with good retention and lacing. BUT Stout is a dark beer made using roasted malt or roasted barley, hops, water and yeast. Stouts were traditionally the generic term for the strongest or stoutest .

Nutrition Facts : Calories 357.9, Fat 14.7, SaturatedFat 8.9, Cholesterol 53.8, Sodium 224.2, Carbohydrate 46.1, Fiber 0.7, Sugar 32.1, Protein 3.6

Tips:

  • For a richer flavor, use dark chocolate or cocoa powder in the cupcakes.
  • To make the cupcakes even more decadent, add a swirl of caramel or Nutella to the center of each one before baking.
  • If you don't have espresso powder, you can use instant coffee instead. Just dissolve 1 tablespoon of instant coffee in 1 tablespoon of hot water before adding it to the frosting.
  • To make the frosting extra smooth and creamy, beat it on high speed for at least 2 minutes.
  • For a professional look, pipe the frosting onto the cupcakes using a pastry bag fitted with a star tip.

Conclusion:

These Guinness cupcakes with espresso frosting are the perfect dessert for any occasion. They're moist, flavorful, and have the perfect amount of sweetness. The espresso frosting is the perfect complement to the Guinness cupcakes, and it adds a touch of sophistication to the overall flavor. Whether you're serving them at a party or enjoying them as a special treat, these cupcakes are sure to be a hit.

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