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Get the Recipe Guinness Cupcakes with Cream Cheese Frosting
Make these cupcakes to wow a crowd - rich, decadent chocolate cake batter is full of deep chocolate and stout beer flavor, topped with a velvety cream cheese frosting!
Prep Time
15 mins
Cook Time
15 mins
Total Time
33 mins
Servings: 24 cupcakes
Calories: 386 kcal
Course:
Dessert
Cuisine:
American
Ingredients
CUPCAKES:
- 1 1 cup Guinness beer
- 1 1 cup unsalted butter 2 sticks
- 3/4 3/4 cup unsweetened cocoa powder
- 2 2 cups all-purpose flour
- 1 ¾ 1 ¾ cups granulated sugar
- ½ ½ Tablespoon baking soda
- ¾ ¾ teaspoon salt
- 2 2 large eggs room temperature
- ⅔ ⅔ cup sour cream room temperature - ish
CREAM CHEESE FROSTING:
- 6 6 ounces cream cheese room temperature (go ahead and use all 8 if you want it extra cream-cheesy)
- 12 12 Tablespoons unsalted butter room temperature
- 2 2 teaspoons pure vanilla extract
- 2 2 Tablespoons heavy cream or half and half
- 6 6 cups powdered sugar
Instructions
GUINNESS CUPCAKES:
- Pre-heat oven to 350°F and line cupcake pan with liners. Over medium heat, slowly bring the Guinness and butter to a simmer. Remove from heat and whisk in cocoa powder until smooth. Set aside to continue cooling slightly.
- While the cocoa mix is cooling, sift together remaining dry ingredients: flour, sugar, baking soda, and salt in a large bowl. Set aside.
- Using a stand mixer and a new mixing bowl, beat the eggs and sour cream until combined; the mixture will be smooth and a pale yellow. Slowly begin adding the chocolate mixture to the egg mixture while the mixer is running on "stir" or very slowly mixing. You don't want to go too fast so the chocolate mixture has a bit more time to cool and temper into the eggs. Once it's combined, turn off the mixer.
- Add the dry ingredients to the mixing bowl at once, and beat on low speed for approximately 10-15 seconds (really!) until just combined. Do not over mix! Using a spatula, fold batter until completely combined if needed.
- Fill cupcake liners about 3/4 full (I use about 1 1/2 scoops of my 1-inch scoop). Bake for 18-20 minutes, until cupcake top springs back when lightly touched, or a thermometer reads 195-198°F. DO NOT OVERBAKE!
- Once cooked, let the pan cool slightly and remove cupcakes. Allow cupcakes to cool completely before frosting.
Cup of Yum
CREAM CHEESE FROSTING:
- Combine cream cheese, butter, vanilla, and heavy cream using an electric mixer on medium speed. Add one cup of powdered sugar at a time, mixing between each addition.
- Once all ingredients are combined, continue beating on medium speed until smooth.
- Pipe or spread on completely cooled cupcakes and enjoy! Optional: Sprinkle top of cupcakes with cocoa powder.
Notes
- High quality cocoa powder will make all the difference! I use Ghirardelli 100% Unsweetened Cocoa.
- For the frosting, milk may also be used, but it will result in a less creamy frosting.
- The frosting makes enough for a generous portion of frosting on top of the cupcakes; if you like less frosting, you can reduce the sugar or halve the recipe.
Nutrition Information
Calories
386kcal
(19%)
Carbohydrates
55g
(18%)
Protein
3g
(6%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
62mg
(21%)
Sodium
178mg
(7%)
Potassium
82mg
(2%)
Fiber
1g
(4%)
Sugar
44g
(88%)
Vitamin A
584IU
(12%)
Vitamin C
1mg
(1%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 386
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 55g | 18% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 178mg | 7% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 44g | 88% |
| Vitamin A | 584IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.