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Buttery Mocha Guinness Cupcakes with a Guinness Chocolate Frosting
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!
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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
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Need SOME HELP with this recipe?
1. Browse our recipe database to find a recipe that you might be able to adapt.
2. Search our forum for user submitted recipes or ask a question on our Community Forum.
3. Visit a local grocery store and ask the bakery if they carry Guinness chocolate cupcakes.
Guinness Chocolate Cupcakes with Mocha Guinness Buttercream
Looking for a delicious and festive dessert? These Guinness Chocolate Cupcakes are just the thing! Packed with chocolatey frosting and chunks of delicious Guinness cake, these cupcakes are perfect for any Oktoberfest celebration!
Ingredients
- 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
Instructions
- 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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