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Made with Guiness stout beer for a deep flavor, these Guinness Chocolate Cupcakes are moist and delicious. Drizzled with sweet syrup and topped with an ultra rich chocolate Guinness buttercream, these cupcakes are a rich and decadent dessert.
Irish Guinness Chocolate Cupcakes
Guinness is an Irish stout beer that makes these cupcakes irresistibly delicious! If you’re worried about a beer taste, Guinness stout has roasted coffee and caramel undertones and is almost always paired with chocolate. When used in baking this recipe, it intensifies the natural chocolatey flavor of the cupcakes.
Since we are using an Irish beer, these cupcakes are perfect for your St. Patrick’s Day celebrations. Plus, you can’t celebrate St. Patrick’s Day without a boozy treat.
How To Make Guinness Chocolate Cupcakes
These delicious Guinness chocolate cupcakes are made completely from scratch. For this recipe, you’ll need ingredients for the cupcakes, syrup and deliciously rich frosting. Here’s what you will need:
- Guiness Stout beer– Guinness is the star of the show! I’m using Guinness Draught but the Extra Stout would also work.
- Vegetable oil– Vegetable oil keeps the cupcakes from drying out. You could also use canola oil or olive oil.
- Milk– Milk adds additional moisture to the cupcakes. I’m using whole milk but any kind should work.
- Eggs– In baking, room temperature eggs work best. Let your eggs sit on the counter for about 15-minutes before using them.
- Vanilla– I use pure vanilla extract. It enhances the flavor of Guinness and chocolate.
- Sugar– Sugar sweetens the cupcakes and syrup.
- Flour– Use the spoon and level technique when measuring your flour. Spoon the flour into the measuring cup and then level it off with a butter knife.
- Unsweetened baking cocoa– Cocoa adds the chocolate flavor to the cupcakes. Since we are adding sugar, make sure to use unsweetened baking cocoa.
- Baking powder– Baking powder helps the cupcakes rise and keeps them light and fluffy.
- Butter– I used salted butter, but if you are using unsalted butter, be sure to add a pinch of salt. Leave the butter on the counter for about 30-minutes before using to soften it.
- Chocolate chips– You can melt chocolate chips or chocolate melting wafers in the microwave in 30-second intervals. Let it cool for a few minutes.
- Powdered sugar– Powdered sugar gives the frosting sweetness and structure. Make sure to add it slowly and with the mixer on low speed or you’ll end up with a mess!
Once you’ve gathered all your ingredients, you will make the cupcakes first, then the syrup, and finally the frosting. Be sure to follow the steps exactly for best results.
Make the Cupcakes
- First, put the Guinness in a small saucepan and set it over medium low heat. Simmer the mixture for about 15-20 minutes or until it has reduced about ½ a cup. Set aside to cool.
- Preheat your oven to 350?. Then, line a muffin tin with 12 paper liners.
- Next, whisk the vegetable oil, milk, eggs, and vanilla together in a large bowl. Then, whisk in ¼ cup of the cooled reduced Guinness.
- Add the sugar to the bowl and whisk to combine. Then, whisk in the flour, cocoa and baking powder until there are no large lumps.
- Divide the batter between the cupcake liners, filling each one ¾ of the way full.
- Bake your cupcakes for 16-18 minutes.
- Remove your cupcakes from the oven and allow them to cool completely.
Make the Syrup
- Place 3 tablespoons of reduced Guinness and the granulated sugar in a small saucepan.
- Heat the saucepan over medium heat. Cook for about 5-minutes or until all the sugar has dissolved.
- Set the syrup aside and let it cool.
Make the Frosting and Finish
- For the buttercream frosting, add the softened butter and melted chocolate to a bowl of a stand mixer fitted with a paddle attachment.
- Beat the butter and chocolate on medium speed for 1-minute.
- Then, turn the mixer to low speed, and slowly add the powdered sugar. Once it has all been incorporated, add the Guinness and vanilla extract.
- Scrape the sides of the bowl and turn the mixer to medium high speed and beat until the buttercream becomes light and fluffy.
- Next, transfer the buttercream frosting to a piping bag with your choice of tip.
- Poke the top of each of your cupcakes 5 times with a fork. Then, pour 1 teaspoon of the Guiness syrup over each cupcake.
- Pipe the frosting on top of the cupcakes to cover them completely. Garnish with chocolate or sprinkles if you choose.
- Serve and Enjoy!
Tips and Tricks to Perfect Guinness Cupcakes and FAQs:
- Stir the Guinness occasionally while cooking. You don’t want it to bubble over or scorch.
- Don’t overmix the cupcake batter. You only want to mix until there are no large lumps.
- Check the cupcakes using the toothpick test. Insert a toothpick into the center of a cupcake. If it comes out clean, they are done.
FAQs
After you have cooked and reduced the Guinness and added all the ingredients to your batter, you will need to bake your cupcakes at 350? for the duration of their baking time.
It will take you about 15 minutes to prep your ingredients and make the batter. You will also need about 30-minutes to reduce the Guinness, cook the cupcakes and the syrup. So, these cupcakes should be ready to enjoy in 45 minutes to an hour.
Since we are using buttercream frosting, you will need to store any leftover cupcakes in the refrigerator. Place them in a container with a lid. They will be good for about 3-days.
The directions for reducing your Guinness is in step one. You will use the entire bottle of Guinness stout and pour it into a saucepan. Next, you will bring the mixture to a simmer and cook it for 15-20 minutes or until the beer has reduced in quantity of about ½ cup. Make sure to stir it often.
More St. Patrick’s Day Recipes You’ll Love
St. Patrick’s Day just gives me an excuse to make fun delicious meals and treats. If you are looking for some more fun treats to celebrate St. Paddy’s Day, you’ll love my St. Patrick’s Day Dipped Oreos, Saint Patrick’s Day Jello Cups, or my Saint Patrick’s Day Hot Chocolate Bombs.
For more of our easy Saint Patricks Day recipes, click here.
Guinness Chocolate Cupcakes Recipe
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Guinness Chocolate Cupcakes
Ingredients
- 1 bottle 12 ounces Guinness Stout
- ½ cup vegetable oil
- ¼ cup whole milk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup granulated sugar
- 1 ¼ cups all purpose flour
- ¼ cup unsweetened baking cocoa
- 1 teaspoon baking powder
- For the Guinness Syrup
- 3 tablespoons reduced guinness see instructions
- 2 tablespoons granulated sugar
- For the Chocolate Buttercream
- 1 stick ½ cup butter, softened
- 4 ounces semi-sweet chocolate melted and cooled
- 2 ½ cups powdered sugar
- 3 tablespoons reduced guinness see instructions
- 1 teaspoon pure vanilla extract
Instructions
- For the Chocolate Cupcakes
- Place the Guinness in a small saucepan set over medium-low heat. Bring the mixture to a simmer and cook it until it has reduced to about ½ cup. This should take 15-20 minutes– make sure to stir occasionally so it doesn't bubble over. Once the Guinness has reduced, set it aside to cool completely before continuing.
- Preheat the oven to 350F and line 12 muffin cups with paper liners.
- In a large bowl, whisk together the vegetable oil, milk, eggs, and vanilla. Then, whisk in ¼ cup of the cooled reduced Guinness. Next add the sugar and whisk to combine.
- Add the flour, cocoa, and baking powder. Whisk just until no large lumps remain– you don’t want to overmix!
- Divide the batter between the cupcake tins, filling each one ¾ of the way full.
- Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean. Remove the cupcakes to a wire rack and cool completely before icing.
- For the Guinness Syrup
- Place the reduced Guinness and granulated sugar in a small saucepan set over medium heat. Cook until the sugar has dissolved (about 5 minutes) and then set the syrup aside to cool.
- For the Chocolate Buttercream
- Add the softened butter and melted chocolate to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined– about 1 minute.
- With the mixer on low speed, slowly add the powdered sugar. Once all of the powdered sugar has been incorporated, add the reduced Guinness and vanilla extract.
- Scrape down the sides of the bowl and then turn the mixer to medium-high speed and beat until the buttercream becomes light and fluffy– about 1 minute.
- Transfer to a piping bag fitted with your choice of tip.
- To assemble, poke the top of each cupcake 5 times with a fork and pour over 1 teaspoon of the Guinness syrup.
- Pipe the frosting on top of each cupcake and garnish with chocolate shavings or sprinkles.
- Enjoy immediately and store any leftover cupcakes in the fridge for up to three days.
