Guiness Chocolate Cupcakes Recipe

Tuesday, February 19, 2013

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1½ teaspoons baking soda
  • ¾ teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 1 cup Guiness Stout
  • ¾ cup Dutch process unsweetened cocoa powder
  • 2 eggs
  • ⅔ cup sour cream
  • 1 cup butter
  • 3½ cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • 2 teaspoons vanilla
  • 4 tablespoons heavy cream, as needed to desired consistency (see note)
  • ¼ cup heavy cream
  • ¾ cup semi-sweet chocolate chips
  • 2 tablespoons butter
  • 2 tablespoons bourbon whiskey


  1. Pre-heat the oven to 325. Line a muffin pan with paper liners.
  2. In a large bowl whisk together the flour, sugar, baking soda, and salt. Set aside.
  3. In a medium saucepan, melt the butter. Stir in the Guiness and bring to a simmer. Remove from the heat and whisk in the cocoa powder until smooth. Let cool slightly for a few minutes.
  4. While the chocolate/butter/beer cools, using an electric mixer on low, beat the eggs and sour cream into the flour mixture. Pour in the chocolate and continue mixing until combined, about 1½- 2 minutes.
  5. Distribute the batter evenly between the muffin cups.
  6. Bake for 15 minutes, or until a pick inserted into the center comes out clean. Let the cupcakes cool completely.
  7. To make the chocolate buttercream, beat the butter for a minute until it’s fluffy. Sift in the powdered sugar ½ cup at a time, beating a little in between each addition. Sift in the cocoa powder and beat until it’s combined. Add the salt, vanilla, and 2 tablespoons of the heavy cream. Continue mixing until smooth. Add the last 2 tablespoons of heavy cream (or Bailey’s; see note), more if needed, to reach the desired consistency.
  8. Pipe the frosting onto each cupcake.
  9.  To make the chocolate whiskey ganache, heat the heavy cream in a small saucepan until it simmers (be careful not to burn!). Remove from the heat and stir in the chocolate chips until smooth. Whisk in the butter. Then whisk in the whiskey.
  10. Drizzle the ganache over the frosted cupcakes. Let it cool and set before serving.

Note's : Makes 24.
  • When making the chocolate buttercream, you "could" make it chocolate Bailey’s buttercream by using 1-2 tablespoons of Bailey’s Irish Cream Liqueur in place of 1-2 tablespoons of the heavy cream.

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