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Guinness Cupcakes with Cream Cheese Frosting
5 from 30 votes

Guinness Cupcakes with Cream Cheese Frosting

These Guinness cupcakes combine rich cocoa with the depth of Irish stout beer to produce moist, chocolatey cupcakes, topped with a smooth cream cheese frosting. The recipe blends Guinness with butter and cocoa before folding into a batter that stays tender with sour cream. The frosting balances sweetness and tang using cream cheese, butter, and powdered sugar, creating a creamy finish. They are a distinctive dessert ideal for chocolate and stout lovers.

Prep Time
15 mins
Cook Time
18 mins
Total Time
33 mins
Servings: 24 cupcakes
Calories: 386 kcal
Course: Dessert
Cuisine: American

Ingredients

CUPCAKES:
  • 1 cup Guinness beer
  • 1 cup butter 2 sticks, unsalted
  • 3/4 /4 cup cocoa powder unsweetened
  • 2 cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ½ Tablespoon baking soda
  • ¾ teaspoon salt
  • 2 egg room temperature, large
  • ⅔ cup sour cream room temperature - ish
CREAM CHEESE FROSTING:
  • 6 ounces cream cheese room temperature (go ahead and use all 8 if you want it extra cream-cheesy)
  • 12 Tablespoons butter room temperature, unsalted
  • 2 teaspoons vanilla extract pure
  • 2 Tablespoons heavy cream or half and half
  • 6 cups powdered sugar

Instructions

GUINNESS CUPCAKES:
    Cup of Yum
  1. 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.
  2. While the cocoa mix is cooling, sift together remaining dry ingredients: flour, sugar, baking soda, and salt in a large bowl. Set aside.
  3. 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.
  4. 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.
  5. 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!
  6. Once cooked, let the pan cool slightly and remove cupcakes. Allow cupcakes to cool completely before frosting.
CREAM CHEESE FROSTING:
  1. 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.
  2. Once all ingredients are combined, continue beating on medium speed until smooth.
  3. Pipe or spread on completely cooled cupcakes and enjoy! Optional: Sprinkle top of cupcakes with cocoa powder.

Notes

  • Use high-quality cocoa powder, such as 100% unsweetened Ghirardelli, for improved chocolate flavor.
  • The cream cheese frosting can be made with milk instead of heavy cream, though it will be less creamy.
  • The recipe yields a generous amount of frosting; reduce sugar or quantity if less frosting is preferred.

Nutrition Information

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%)

Nutrition Facts

Serving: 24 cupcakes

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.