The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
My name is Sally and I am currently a student at the University of Illinois in Urbana-Champaign. I am a finance major, but I also love baking and trying new things. One of the things I love most is baking classic chocolate cupcakes with new flavors, and I was so excited to try a guinness chocolate cupcake.
As I was prepping my cupcakes, I knew that I wanted to incorporate the mocha guinness flavor into the buttercream. I started by brewing some espresso and mixing it into the buttercream. I added a little more espresso to taste, and then I added the chocolate chips and Guinness. I liked the flavor of the espresso in the buttercream, but I knew that I wanted to add more Guinness to really get that guinness chocolate cupcake flavor. I added about a tablespoon of Guinness to each cupcake, and then I frosted them with my chocolate guinness buttercream.
The cupcakes were amazing! They had the perfect balance of the guinness and chocolate flavors, and they were incredibly fluffy and taste-able. I was so happy with the results that I decided to make some more cupcakes and flavor them with other classic beers, like Budweiser or Miller. I can’t wait to try them all!
FAQ for Guinness Chocolate Cupcakes
Q: What is the recipe for Guinness chocolate cupcakes?
A: The Guinness chocolate cupcakes recipe is:
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
1 cup unsweetened cocoa powder
1/2 cup (1 stick) butter, at room temperature
2 large eggs
1 1/2 cups Guinness
For the frosting:
1 (15-ounce) can pumpkin puree
1 cup heavy cream
1/2 cup unsalted butter
2 teaspoon well-ounding cinnamon
1 teaspoon nutmeg
1 teaspoon all-spice
1 tablespoon honey
Need SOME HELP with this recipe?
1. Browse our recipe database to find a recipe that you might be able to adapt.
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3. Visit a local grocery store and ask the bakery if they carry Guinness chocolate cupcakes.
Guinness Chocolate Cupcakes with Mocha Guinness Buttercream
- 1/2 cup + 1 tablespoon vegetable or canola oil
- 1 cup all-purpose flour
- 4 and 1/2 cups confectioners’ sugar
- 3/4 teaspoon baking soda
- 1.5 teaspoons espresso powder
- 2 teaspoons espresso powder
- 3/4 cup full-fat sour cream, at room temperature*
- 2 large eggs, at room temperature*
- 1 tablespoon milk
- one 12-ounce bottle Guinness Extra Stout
- 1 cup packed light or dark brown sugar
- pinch of salt, to taste
- 2 teaspoons pure vanilla extract
- 1 teaspoon pure vanilla extract
- 2 tablespoons reduced Guinness from step 1
- 1/4 teaspoon salt
- 1.25 cups unsalted butter, softened to room temperature
- 1/2 cup unsweetened natural cocoa powder
- 1 tablespoon unsweetened natural cocoa powder
- 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.
Make the 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.
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