Guinness Stout Chocolate Cupcakes
Published Mar 04, 2013•Updated Mar 24, 2023
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The sky over Bangkok has been low and grumbly for the past two days. It’s a good reminder of how fortunate we are for the sunshine and warmth here this time of year. I feel particularly fortunate for our sunshine in March. March is a month in need of a few “extras”. For me, it’s no longer a cold winter month, but yet it still seems like a month that is naturally lacking in perks. No days off work, no big holidays to celebrate. It needs some love.
That’s where these cupcakes come in.
When in doubt, fudgy chocolate cupcakes with a hint of rich stout can, I’m certain, fill any void. Add some creamy frosting, and things really start looking up.
This year, I plan to squeeze as much as I can into March. We’re headed to the beach this weekend which, any way you slice it, is a recipe for a good time. St. Patrick’s Day will surely provide an excuse for some fun as well. These cupcakes may be making a repeat appearance, and in honor of my husband and his Irish roots, I’ve been pinning St. Patrick’s Day ideas like crazy. Irish Stout Ice Cream Floats? I’ll take two!
I knew that Guinness Stout Cupcakes had great potential, after last year’s endeavor into Guinness Chocolate Cake. The flavor of Guinness enhances the chocolate flavor, and in both items I’ve baked with the stout, the result has come out impossibly moist and with a perfectly light crumb.
With March upon us, Kim’s Guinness Stout Cupcakes caught my eye. The recipe includes a Bailey’s Irish Cream frosting. Though I wasn’t up for buying a bottle just to use in this recipe, I couldn’t resist providing the frosting recipe below. I made the exact frosting recipe, without the splash of Bailey’s, but if you have some around, I think it would be a spectacular addition.
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Guinness Stout Chocolate Cupcakes
Ingredients
- 3/4 cup of unsweetened cocoa
- 2 cups sugar
- 2 cups all purpose flour
- 1 teaspoon baking soda
- pinch of salt
- 1/2 cup (1 US stick) butter, melted and cooled
- 1 Tablespoon pure vanilla extract
- 1 bottle of Guinness stout beer, room temperature (see note)
- 3 large eggs
- 3/4 cups sour cream
Instructions
- Preheat to 350 degrees F. Grease a muffin tin or line with cupcake liners.
- In a small mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.
- In another large mixing bowl, combine the melted butter and vanilla. Whisking the liquids as you pour, slowly add the stout. Beat in eggs, one at a time. Add sour cream and whisk until the mixture is smooth. Add the dry ingredients in 3-4 increments, stirring just to combine between each addition.
- Fill the prepared pan so that each space is a bit more than 3/4 full (this should make approximately 18 cupcakes). Bake until the cupcakes are just set, 16-18 minutes, rotating the pan halfway through cooking.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
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Bailey's Irish Cream Frosting
Ingredients
- 3 sticks unsalted, softened to room temperature
- 4 cups powdered sugar
- 3 Tablespoons Bailey's Irish Cream liqueur
Instructions
- Cream butter until smooth. Slowly add in powdered sugar a bit at a time, scraping down the sides as needed. Add Bailey's and beat until combined and smooth.
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve never made cake or brownies or cupcakes with guinness, but there are so many recipes out there it *must* be good. Maybe I’ll whip up a batch as a little St. Patty’s day treat. You’re right about March, too. It’s warmed up a lot, and our light is coming racing back (thankfully) but we’ve still got snow in the 2 week forecast. Enough! I’m ready for spring and long weekends and warm weather. But maybe just some chocolate guinness cupcakes to tide me through until then.
Total deliciousness and I can only imagine the chocolate Guinness combo, going to have to give your cupcakes a try. Great looking recipe.
If you haven’t already, I’d love for you to check out my SRC entry Loaded Potato Soup.
Lisa~~
I always laugh that it takes me till March to make Guinness chocolate cupcakes. I do an “Irish Carbomb”; morbid name, but so delicious. Guinness chocolate cupcakes + Bailey’s ganache filling + Whiskey buttercream frosting. Yum. Nice pick for this months SRC.
I agree Camilla – rather morbid name, but great concept. Love the idea of adding the Whisky buttercream. That’s a triple delight of a sweet treat!
Oh my goodness I wouldn’t mind one of these with my breakfast. Would that be bad?
March is full of excitement for me. It’s my Birthday month!
YAY! That would definitely bring some cheer to the month! Happy early birthday, friend!
We’re totally on the same page right now : ) Over the last two weekends I made a stout cake and then separately some cupcakes with irish cream frosting haha. I love it!
I can’t believe it took me so long to discover these, Ashley – I’m totally in love! I definitely have been thinking of stout cakes too – hoping yours will be up on your blog!
I love your pictures and these cupcakes look so good, I want to make them right away.
Thank you, Angela. I couldn’t resist these – they were every bit as tasty as they look.
Just in time for St. Patty’s! Your photos are absolutely gorgeous… stopping by from SRC March reveal and cannot wait to see more from your blog! YUM!
Beer and chocolate??? why not? These cupcakes look over-the-top delicious.
My thoughts exactly – why not!? And now that I’ve done it, there’s definitely a reason these two were meant to be paired together.
gorgeous! And they look so stinkin’ delicious. Lovely recipe!
may have to make these in a couple of weeks…