Guinness Cupcakes
User Reviews
5
Guinness Cupcakes
Description
The batter begins by melting butter with Guinness stout, Dutch-processed cocoa powder, and brown sugar over medium-low heat to blend flavors and dissolve sugars. After cooling, the mixture is combined with vanilla, eggs, and full-fat sour cream, which keeps the cupcakes moist.
Dry ingredients including flour, granulated sugar, baking soda, and salt are added last and mixed until just combined to maintain a tender crumb. The batter is portioned into greased or lined muffin tins and baked at 350°F until a toothpick comes out clean.
Once cooled completely, cupcakes are frosted with cream cheese frosting, which adds a creamy, slightly tangy contrast to the rich chocolate stout cake. The Dutch-processed cocoa reduces bitterness, balancing the intense Guinness flavor.
Salted butter is recommended, but if using unsalted, increase salt to one teaspoon. Light brown sugar softens the sweetness. The recipe can be adapted depending on available ingredients but keeping sour cream full-fat ensures best texture.
Ingredients
- 1 cup butter
- 1 cup Guinness Stout
- 2/3 cup cocoa powder sifted, Dutch-processed
- 1 ¼ cups light brown sugar
- 1 teaspoon vanilla extract
- 2 egg large
- 1/2 cup sour cream
- 2 ¼ cups all-purpose flour
- ½ cup granulated sugar
- 1 ¼ teaspoons baking soda
- 1/2 teaspoon salt
- cream cheese frosting
Instructions
- Preheat oven to 350°F Grease or line 21 standard muffin tin cups.
- Add butter, Guinness, cocoa powder, and brown sugar to a large saucepan.
- Cook over medium-low heat, whisking regularly, until the butter has melted and the mixture well-combined.
- Remove from heat and let cool for 10-15 minutes.
- Add the cooled Guinness mixture to a large mixing bowl.
- Mix in the vanilla, eggs, and sour cream on medium for 2 minutes, or until smooth.
- Add the flour, granulated sugar, baking soda, and salt. Mix in just until combined.
- Divide the batter evenly amongst the prepared muffin tin cups.
- Bake in preheated oven for 18-25 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- Cool in pan for 10 minutes.
- Remove to a wire rack to cool to room temperature before frosting.
Notes
- Use salted butter or increase salt to 1 teaspoon if using unsalted butter for balanced flavor.
- Dutch-processed cocoa powder is preferred for less bitterness to complement the stout.
- Light brown sugar provides a milder sweetness compared to dark brown sugar.
- Full-fat sour cream contributes moistness and richness to the cupcakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 21cupcakes
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 218kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 41mg | 14% |
| Sodium | 205mg | 9% |
| Potassium | 94mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 311IU | 6% |
| Vitamin C | 0.05mg | 0% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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