Guinness Chocolate Cupcakes – Chocolate cupcakes with Guinness baked right in that are topped with a homemade Guinness syrup and Guinness chocolate buttercream frosting. The perfect dessert for St. Patrick’s Day!
Guinness Chocolate Cupcakes
Guinness and chocolate are PERFECT together! While this may sound like a St. Patrick’s Day recipe but I think that these cupcakes are great all year round. Every aspect of these cupcakes has Guinness in it which is reduced down so that you get the flavor but with less alcohol and less liquid. This is a vital step so don’t skip it!
Common Questions About Making Guinness Chocolate Cupcakes
What are Guinness chocolate cupcakes?
Guinness chocolate cupcakes are classic chocolate cupcakes that have reduced Guinness right in the batter. Once baked, then are brushed with a homemade Guinness syrup and Guinness buttercream frosting.
How many servings does this recipe make?
This recipe makes 12 cupcakes.
How long do these cupcakes last?
These cupcakes last up to two days when stored in a refrigerated airtight container.
What else can I make with guinness?
Some of my favorite sweet and savory recipes that use guinness include –
How can I make the perfect cupcakes?
- Follow the recipe – While I totally understand dietary restrictions, if you plan on making changes to the ingredients, I cannot guarantee the recipe will work. If you are facing this problem, I will gently suggest that you may want to consider finding a cupcake recipe on a site that specifically develops for the diet you are on such as a keto baking website or vegan baking website. Too many times have I seen recipes for wrong for people because they started to adjust the recipe too much.
- Don’t over-mix the cupcakes – If you want to keep cupcakes light and airy, avoiding over-mixing is key. Mix until just barely combined.
- Let the cupcakes completely cool before frosting – This is a classic mistake that people constantly make (including me). Your cupcakes are done baking, you are ready to sit down and eat one so you touch the cupcake and say “this is most definitely cool” even though it’s only been out of the oven for like, 5 minutes. Wrong. Your frosting will just slide off the cupcake and it’ll be really sad. To be safe, I’d say give them 1-2 hours before frosting.
- Don’t over fill the cupcake liners – If you overfill the cupcake liners, you will definitely have some overflow which isn’t pretty and elegant. Stick to filling each liner about 3/4 full.
- Spin the cupcake tin halfway through cooking – An oven’s heat is generally not terribly even so a simple way to make sure all of the cupcakes cook all the way through is to spin the pan about 1/2 way through baking 180 degrees.
Ingredient Notes –
- Guinness is the star of these cupcakes! I’m using Guinness Draught but the Extra Stout would also work.
- Vegetable oil adds richness to the cupcakes and helps prevent them from drying out.
- Milk adds additional moisture to the cupcakes. I’m using whole milk but any kind should work.
- Eggs bind the cupcakes together.
- Vanilla enhances the flavor of Guinness and chocolate.
- Sugar sweetens the cupcakes and syrup.
- Flour is the main dry component in the cupcakes. Make sure to measure using the spoon and level technique so you don’t add too much!
- Cocoa adds the chocolate flavor to the cupcakes. Make sure to use unsweetened baking cocoa.
- Baking powder helps the cupcakes rise and keeps them light and fluffy.
- Butter is the base of the frosting– if you’re using unsalted butter, make sure to add a small pinch of salt.
- Chocolate chips add the chocolate flavor to the frosting. Make sure to melt the chocolate chips and let them cool for a few minutes so they don’t melt the butter.
- Powdered sugar gives the frosting sweetness and structure. Make sure to add it slowly and with the mixer on low speed or you’ll end up with a mess!
Looking for more cupcake recipes? Check these out!
Yield: 12 Cupcakes
Guinness Chocolate Cupcakes
Guinness Chocolate Cupcakes - Chocolate cupcakes with Guinness baked right in that are topped with a homemade Guinness syrup and Guinness chocolate buttercream frosting. The perfect dessert for St. Patrick's Day!
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Ingredients
For the Chocolate Cupcakes
- 1 bottle (12 ounces) Guinness Stout
- 1/2 cup vegetable oil
- 1/4 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened baking cocoa
- 1 teaspoon baking powder
For the Guinness Syrup
- 3 tablespoons reduced Guinness (see instructions)
- 2 tablespoons granulated sugar
For the Chocolate Buttercream
- 1/2 cup butter (softened)
- 4 ounces semi-sweet chocolate (melted and cooled)
- 2 1/2 cups powdered sugar
- 3 tablespoons reduced Guinness (see instructions)
- 1 teaspoon vanilla extract
Instructions
For the Chocolate Cupcakes
- Place the Guinness in a small saucepan set over medium-low heat. Bring the mixture to a simmer and cook it until it has reduced to about 1/2 cup. This should take 15-20 minutes - make sure to stir occasionally so it doesn't bubble over. Once the Guinness has reduced, set it aside to cool completely before continuing.
- Preheat the oven to 350 degrees F and line 12 muffin cups with paper liners.
- In a large bowl, whisk together the vegetable oil, milk, eggs, and vanilla. Then, whisk in 1/4 cup of the cooled reduced Guinness. Next, add the sugar and whisk to combine.
- Add the flour, cocoa, and baking powder. Whisk just until no large lumps remain - you don't want to overmix.
- Divide the batter between the cupcake tins, filling each one 3/4 of the way full.
- Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean. Remove the cupcakes to a wire rack and cool completely before icing.
For the Guinness Syrup
- Place the reduced Guinness and granulated sugar in a small saucepan set over medium heat. Cook until the sugar has dissolved (about 5 minutes) and then set the syrup aside to cool.
For the Chocolate Buttercream
- Add the softened butter and melted chocolate to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined - about 1 minute.
- With the mixer on low speed, slowly add the powdered sugar. Once all of the powdered sugar has been incorporated, add the reduced Guinness and vanilla extract.
- Scrape down the sides of the bowl and then turn the mixer to medium-high speed and beat until the buttercream becomes light and fluffy - about 1 minute.
- Transfer to a piping bag fitted with your choice of tip.
- To assemble, poke the top of each cupcake 5 times with a fork and pour over 1 teaspoon of the Guinness syrup.
- Pipe the frosting on top of each cupcake and garnish with chocolate shavings or sprinkles.
- Enjoy immediately and store any leftover cupcakes in the fridge for up to three days.
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