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5.0 from 45 votes

Guinness Chocolate Cupcakes

Rich chocolate cupcakes made with Guinness, topped with Irish cream frosting!

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 24 cupcakes
Calories: 423 kcal
Course: Dessert
Cuisine: American

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
    Cup of Yum
  1. 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.
  2. Preheat oven to 350 degrees. Line a muffin pan with cupcake liners and set aside.
  3. To the bowl of a stand mixer (or large bowl), add salt, flour, granulated sugar, and baking soda. Stir together to mix.
  4. Add in cooled beer mixture and beat (slowly at first - then on medium speed) for about 1 minute.
  5. Add in eggs and sour cream, beat on medium speed for another 1-2 minutes. Batter will be slightly runny.
  6. Pour batter to fill each muffin cup about 2/3 of the way.
  7. Bake for 20-25 minutes (mine took 20 minutes).
  8. Let cool in pan for 5 minutes and then remove to cool completely on a cooling rack.
MAKE THE BUTTERCREAM
  1. Make sure cupcakes are completely cooled before frosting.
  2. In a stand mixer (or with hand mixer), cream butter until it is light and fluffy.
  3. 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.
  4. Add Bailey's and heavy cream and beat another 2-3 minutes.
  5. 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
  1. 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.
  2. Remove from heat, add chocolate chips and stir until they are melted.
  3. Drizzle over cupcakes as desired.

Notes

  • ** Decorate as desired.

Nutrition Information

Calories 423kcal (21%) Carbohydrates 66g (22%) Protein 3g (6%) Fat 17g (26%) Saturated Fat 11g (55%) Cholesterol 54mg (18%) Sodium 172mg (7%) Potassium 103mg (3%) Fiber 2g (8%) Sugar 54g (108%) Vitamin A 482IU (10%) Vitamin C 1mg (1%) Calcium 27mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 24cupcakes

Amount Per Serving

Calories 423

% Daily Value*

Calories 423kcal 21%
Carbohydrates 66g 22%
Protein 3g 6%
Fat 17g 26%
Saturated Fat 11g 55%
Cholesterol 54mg 18%
Sodium 172mg 7%
Potassium 103mg 2%
Fiber 2g 8%
Sugar 54g 108%
Vitamin A 482IU 10%
Vitamin C 1mg 1%
Calcium 27mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.