Beer? Yes. Cupcakes? Yes. Beer and cupcakes? YES!
You don’t need to convince us. Not at all. We love cooking with wine for dinner, so incorporating alcohol into the dessert course is a brilliant idea. Every beer enthusiast, and everyone with a sweet tooth, will be gobbling up this treat – our Guinness chocolate cupcakes!
Guinness stout is thick and creamy, with notes of malt, coffee, chocolate, and toffee.
In other words, it belongs in a dessert!
We add a hefty cup of this beer to chocolate cake batter. The end result? An indulgent, moist cake with huge flavor that will make you go crazy.
As crazy as the rowdiest St. Paddy’s Day celebration.
The stout will not be a noticeably strong flavor in this dessert. Much like when a little bit of coffee is added to sweet recipes to amplify the chocolate flavor, like in our classic chocolate cake recipe, the stout acts as this complementary ingredient.
It’s subtle, dark, creamy, rich…
Oh, I nearly forgot about the frosting! A base as decadent as this one needs an even more outrageously delicious topping. We flavor a classic buttercream with – no surprise here – Baileys Irish cream.
Double the kiss-me-I’m-Irish flavor. Double the fun.
Cooking by the Numbers…
Step 1 – Prep and Gather Ingredients
Heat oven to 350°F. Grease or line two 12-cup muffin tins. Prepare a stand mixer with a bowl and paddle attachment.
For the icing, set out the butter, and measure the confectioner’s sugar, salt, Irish cream, and heavy cream.
Step 2 – Heat the Stout Mixture for the Cake
In a small saucepan, melt the butter. Once it is completely melted, whisk in the Guinness, cocoa powder, and brown sugar. Continue whisking until the brown sugar has completely dissolved, and the mixture is smooth.
Remove from the heat and let cool at room temperature.
Want even more dynamic flavor? Before adding the other ingredients, let the butter continue cooking until browned, but not burned. It will add a toasty, nutty flavor to the dessert. Learn our technique for successfully browning butter!
Step 3 – Make the Cake Batter
In the bowl of the stand mixer, sift together the all-purpose flour, granulated sugar, baking soda, and salt.
Add the chocolate mixture, and mix on medium speed with the paddle attachment for about a minute. It will become a thick, uniform batter.
Add the eggs one at a time on low speed, waiting to add the second egg until the first is fully incorporated.
Add the sour cream, and mix until just combined. Do not overmix.
Step 4 – Divide and Bake
Using a spoon, or a cookie scoop for more even portioning, distribute the batter amongst the 24 cups of the prepared muffin tins. The batter should fill each cup about 3/4 of the way full.
Place the tins in the oven and bake for 20-25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean, with just a few dry crumbs clinging to it.
Immediately remove the trays from the oven. Allow the cupcakes to cool in the trays for about 5 minutes before transferring to cooling racks to cool completely.
Step 5 – Make the Icing
As the cupcakes are cooling, prepare the icing.
In a clean bowl of your stand mixer fitted with the paddle attachment, beat the butter until light and fluffy. On low speed, add one cup of powdered sugar at a time. Add the salt.
Once all of the sugar has been incorporated, beat the mixture on medium speed until thick and fluffy. Add the Baileys and continue mixing. If the buttercream is too thick, add about 1 or 2 tablespoons of heavy cream.
Step 6 – Decorate and Serve
Once the cupcakes have completely cooled, decorate with the frosting. You can use a piping bag or an offset spatula to smear the icing on top.
Garnish as desired, and serve!
Bring Your Favorite Brew to the Dessert Course!
The next time you’re craving a pint and something sweet, reach for one of these cupcakes.
While they’re great for your Saint Patrick’s Day party, these handheld sweet delights are perfect any time of year. We’ll certainly be enjoying them as often as possible!
Top them off with sprinkles, chocolate shavings, or even a drizzle of ganache. And we won’t stop you if you want to enjoy them alongside an additional pint of Guinness…
What do you think of this brew-tastic version of a chocolate cupcake? And how about that delicious buttercream frosting? Let us know if you’ll be making these soon in the comments below!
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Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details.
*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Nikki Cervone
Nikki Cervone is a hungry foodie living in Pittsburgh. Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. When she is not tearing through her city's best grub, Nikki enjoys a healthy dose of yoga and chocolate. Lots of chocolate.