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Chocolate Guinness Cupcakes

Celebrate St Patrick’s Day with these sweet and dark chocolate Guinness cupcakes
Chocolate Guinness Cupcakes

Photo Modified: Flickr / Alexis Lamster / CC BY 4.0

Combining Guinness and dark cocoa powder makes for an intense, rich cupcake, which still retains its light, fluffy texture.

This recipe is courtesy of Chowhound.

Deliver Ingredients


For the cupcakes

  • 1 bottle Guinness (11.2 ounces)
  • 1/2 Cup whole milk
  • 1/2 Cup vegetable oil
  • 1 Tablespoon vanilla extract
  • 3 large eggs
  • 3/4 Cups sour cream
  • 2 1/2 Cups all-purpose flour
  • 2 Cups granulated sugar
  • 3/4 Cups natural unsweetened cocoa powder
  • 1 1/2 Teaspoon baking soda
  • 1/2 Teaspoon kosher salt

For the frosting

  • 8 Ounces cream cheese, at room temperature
  • 1/4 Teaspoon kosher salt
  • 1/3 Cup heavy cream
  • 1 Pound powdered sugar
  • Natural unsweetened cocoa powder, for dusting


For the cupcakes

Preheat the oven to 350 degrees F.

Place cupcake liners in 2 12-well muffin pans.

Whisk together the Guinness, milk, vegetable oil, and vanilla in a large bowl until combined. Whisk in the eggs, one at a time, until completely incorporated. Whisk in the sour cream.

In another large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.

Gradually fold the dry ingredients into the wet ingredients.

Divide the batter equally among the cupcake liners.

Bake for 20-25 minutes until a toothpick inserted into the center comes out clean. Set the pans on a wire rack, and let the cupcakes cool completely before removing from the pans.

For the frosting

Place the cream cheese and salt in a bowl of a stand mixer with a paddle attachment. Beat on medium speed until light and fluffy, approximately 2 minutes.

With the mixer on medium speed, gradually beat in the heavy cream until smooth, about 1 minute. Scrape down the sides of the bowl with a spatula.

Gradually beat in the powdered sugar until completely incorporated, and the frosting is smooth.

Top each cupcake with frosting and dust with cocoa powder.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.