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chocolate cupcakes made with guinness in gold and green wrappers
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5 from 15 votes

Guinness Chocolate Cupcakes

Rich chocolate cupcakes made with Guinness, topped with Irish cream frosting!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate cupcakes, cupcake recipe, guinness recipes
Servings: 24 cupcakes
Calories: 423kcal
Author: The Chunky Chef

Ingredients

  • 1 cup unsalted butter
  • 1 cup Guinness Stout beer
  • 2/3 cup cocoa powder
  • 1 cup light brown sugar packed
  • 1 tsp salt
  • 2 cups all purpose flour
  • 1 cup granulated sugar
  • 1 1/4 tsp baking soda
  • 2 eggs
  • 1/2 cup sour cream

IRISH CREAM BUTTERCREAM FROSTING

  • 3/4 cup unsalted butter room temperature
  • 3 - 3 1/2 cups powdered sugar depending on your tastes
  • pinch of salt
  • 4 Tbsp Baileys Irish Cream original - although flavored ones would work as well
  • 2 Tbsp heavy cream

IRISH CREAM CHOCOLATE SAUCE

  • 1/3 cup Bailey's Irish Cream
  • 1/4 cup cocoa powder
  • 1/4 cup light corn syrup
  • 1/3 cup semi-sweet chocolate chips

Instructions

MAKE THE CHOCOLATE CUPCAKES

  • Heat the butter, Guinness, cocoa powder and brown sugar in a saucepan over medium heat. Whisk until melted. Remove from heat and let cool to almost room temperature.
  • Preheat oven to 350 degrees. Line a muffin pan with cupcake liners and set aside.
  • To the bowl of a stand mixer (or large bowl), add salt, flour, granulated sugar, and baking soda. Stir together to mix.
  • Add in cooled beer mixture and beat (slowly at first - then on medium speed) for about 1 minute.
  • Add in eggs and sour cream, beat on medium speed for another 1-2 minutes. Batter will be slightly runny.
  • Pour batter to fill each muffin cup about 2/3 of the way.
  • Bake for 20-25 minutes (mine took 20 minutes).
  • Let cool in pan for 5 minutes and then remove to cool completely on a cooling rack.

MAKE THE BUTTERCREAM

  • Make sure cupcakes are completely cooled before frosting.
  • In a stand mixer (or with hand mixer), cream butter until it is light and fluffy.
  • Add salt and 1/2 of powdered sugar. Beat on low speed until sugar is slightly incorporated, then add remaining 1/2 of the powdered sugar. Frosting will look dry at this point.
  • Add Bailey's and heavy cream and beat another 2-3 minutes.
  • Add frosting to a piping bag fitted with a star tip (or whichever you prefer) and frost cupcakes as desired.

MAKE THE IRISH CREAM CHOCOLATE SAUCE

  • Add Bailey's, cocoa powder and corn syrup to a small sauce pan and heat to a boil, whisking to incorporate. Once it boils, reduce heat and simmer for approximately 3 minutes.
  • Remove from heat, add chocolate chips and stir until they are melted.
  • Drizzle over cupcakes as desired.

Notes

** Decorate as desired.

Nutrition

Calories: 423kcal | Carbohydrates: 66g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 54mg | Sodium: 172mg | Potassium: 103mg | Fiber: 2g | Sugar: 54g | Vitamin A: 482IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg