I’m Irish, I love Guinness, and I love cupcakes, so really what would stop me from making Guinness cupcakes? And really- what sounds cooler than beer cupcakes? In case you live under a rock and have no idea what it is, Guinness is a delicious stout that has an almost chocolate-y undertone and is a bit heavier (and sweeter) than regular beer. Coincedentally it lends itself perfectly to baking because of that amazing chocolate-y undertone. Its not a beer to drink with pizza, its a serious beer. It isn’t a teenybopper beer, or a frat boy beer. It’s an acquired taste and it has a very deep, rich flavor to it. That deep flavor is due to the barley that remains unfermented during the brewing process. See? You learn something new everyday!
Guinness is still made in the outskirts of Dublin in the famous St. James’s Gate Brewery since 1759, and remains the number one selling alcoholic drink of all-time in Ireland. Yes, folks, Guinness is older than the United States of America.
So back to the cakes. They turn out really nice- like a more complex chocolate cupcake. You don’t have to use this frosting recipe, I used a regular vanilla buttercream and it was quite tasty- but I figured I’d give it here anyway. Even if you don’t like Guinness, these are a must-try. You could make 31 of them, and then you’d have all the counties of Ireland represented (though technically only 26 are the Republic of Ireland… the rest are called Northern Ireland and may as well be called “Property of the Queen”). I’ll save my ‘Get England out of Ireland’ speech for another time, this is about cupcakes! Oh, and beer.
GUINNESS STOUT CUPCAKES (courtesy of Dave Leiberman/Food Network)
Ingredients:
- ¾ cup unsweetened cocoa (plus more for dusting finished cupcakes if so desired)
- 2 cups sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- Pinch fine salt
- 1 bottle stout beer (recommended: Guinness)
- 1 stick butter, melted
- 1 tablespoon vanilla extract
- 3 large eggs
- ¾ cup sour cream
Directions:
- Preheat oven to 350 degrees F.
- In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.
- In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.
- Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each ¾ full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.
WHIPPED CREAM CHEESE FROSTING
Ingredients:
- 1 (8-ounce) package cream cheese, softened at room temperature
- ¾ to 1 cup heavy cream
- 1 (1-pound) box confectioners’ sugar
Directions:
- In a medium bowl with a hand mixer, beat the cream cheese on medium speed until light and fluffy.
- Gradually beat in the heavy cream. On low speed, slowly mix in the confectioners’ sugar until incorporated and smooth.
- Cover with plastic wrap and refrigerate until ready to use. Icing can be made several hours ahead and kept covered and chilled.
Enjoy! And I highly suggest drinking the other 5 bottles of stout while making these 🙂 Or, if you’re concerned about being unable to complete the task whilst imbibing, then wait until after they’re baked. Then polish off the other five.
Éireann go Brách!
I'm Marilla. A 30-something artist, hobby baker, home canning enthusiast, gardener, DIY-er, wife, mommy of a baby boy and dog mom (to another baby boy) from New York. 
These look absolutely delicious! Can someone with little kitchen experience make these?
Yummy! I made Guinness cupcakes last year but I added Bailey’s to my frosting and called them Irish Car Bomb cupcakes (like the drink). I liked the Bailey’s flavor with the cupcake, but cream cheese sounds super yummy too!
Angie: Sure! They were very easy.
BBKiddo: The Irish Car Bomb idea is awesome. My boyfriend actually told me to do that this year, but I’m stubborn and decided to leave it at plain vanilla buttercream. Maybe next year 😉 I didn’t use the cream cheese, it seemed like too much to me.
We had a cupcake competition at work yesterday and one of the contestants made Double Chocolate Guinness Cupcakes, I think the “double” part was that she added chocolate chips. I found that it made the cupcake a richer texture and taste and less milk chocolate tasting. I think I’ll try your recipe thanks! And I just found your site and I LOVE it!
I don’t know if I’d like the chips myself, it may be too much for me. As odd as it may seem if something is TOO sweet or TOO chocolatey, it turns me off LOL…
Thank you- I hope you stay a reader and continue enjoying the website 😀
mmmmmm…. .Guinness. I love a Irish style beers. Guinness, Kilkenny, Caffreys, so creamy yet strong. Certainly not for the larger brigade! Have you been to the Guinness brewery? Although having said that I once had a Guinness in China. I’m not sure that they did to it, but it was horrible!!!!
I’d LOVE to go to the brewery! Hopefully someday I’ll make it over there and do so. I think Irish beers are really some of the best..
and I am LMAO at Chinese Guinness!
I am going to have to make these… I love making new things and having my husband take them to work for the taste testers. They haven’t tuned down anything yet!!!
I went to Ireland a couple years ago and HAD to have me a Guiness. I am going back as soon as I can save up.
Awesome, Kelly… I hope you and your husband (and his co-workers) like them 😉
Do you think Smithwick’s would work or is it too light?
Hi Rita.. I think it would be too light. I’d stick with a stout, or even a porter? Hope that helps.
Oh! I made CARBOMB cupcakes this week! Though I made mine vegan (except for the Baileys): http://sweetswallows.blogspot.com/2010/03/whiskey-youre-me-darlin-drunk-or-sober.html
Putting Guinness in anything is a good idea to me. 🙂
Cute liners! I couldn’t find any St. Pat’s liners in time.
Sweet! I’m making carbomb cupcakes for Jay soon 🙂
I am making these for a baby shower at an Irish pub. When you say a “bottle”, you mean 12 oz right? Not the 16 oz draught can with the widget inside? And do you need to let the beer settle first, or do you pour it straight after opening? Thanks!
Yep, 12 oz bottle. You could use a can too, but only use 12 ounces of it. The cans are slightly more carbonated but it doesn’t make a difference.
You can use it right away. That’s what I did. 🙂
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