Guinness Stout Chocolate Cupcakes

Guinness Cupcake

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.

Cupcake Liners

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!

Guinness Cupcake Batter

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.

Frosting Guinness Cupcakes

This great (and timely…seeing as St. Patrick’s Day is just around the corner) recipe was a find from Kim at Everyday Mom and came my way, like so much kitchen inspiration these days, thanks to Secret Recipe Club.

Guinness Chocolate Cupcake

Wit 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.

Guinness Chocolate Cupcake

Guinness Stout Chocolate Cupcakes
 
Prep time
Cook time
Total time
 
Simple, rich, moist chocolate cupcakes with the flavor of Guinness Stout, topped with Bailey's Irish Cream Frosting.
Recipe type: Dessert, Cupcakes
Serves: 18
Ingredients
  • ¾ cup of unsweetened cocoa
  • 2 cups sugar
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • pinch of salt
  • ½ 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
  • ¾ cups sour cream
Instructions
  1. Preheat to 350 degrees F. Grease a muffin tin or line with cupcake liners.
  2. In a small mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.
  3. 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.
  4. Fill the prepared pan so that each space is a bit more than ¾ full (this should make approximately 18 cupcakes). Bake until the cupcakes are just set, 16-18 minutes, rotating the pan halfway through cooking.
Notes
Recipe by Jami Schmidt and shared at Everyday Mom. NOTE: It is important that the Guinness and the melted butter both be at room temperature before combining them in order to create a cohesive, smooth liquid. If the Guinness is cold or the butter too warm, the butter will solidify into small pieces when combined.

 
Bailey's Irish Cream Frosting
 
Prep time
Total time
 
Creamy, light frosting flavored with Bailey's Irish Cream.
Recipe type: Dessert, Frosting
Serves: frosting for 24 cupcakes
Ingredients
  • 3 sticks unsalted, softened to room temperature
  • 4 cups powdered sugar
  • 3 Tablespoons Bailey's Irish Cream liqueur
Instructions
  1. 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.

 

Guinness Chocolate Cupcake

Comments

    • says

      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.

    • says

      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!

    • says

      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!

  1. says

    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~~

  2. says

    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.
    Katie (The Muffin Myth) recently posted..what’s good around the web!My Profile

  3. Amanda says

    Help!!! I tried making these and I left the can of Guinness out for a couple of days so that I was room temperature.the butter was also melted then room temps true and the butter still solified :( does the beer have to be open for a certain amount of time before pouring it into the butter/vanilla combination?

    • says

      Oh no, Amanda! Did you whisk as you were combining them? I didn’t have that problem, but I read notes from others who did! I didn’t open the beer early at all – just left it on the counter at room temp. I’m thinking that a solution might be to put both the beer and the butter together in a pan over low heat so that they both warm together – surely that would be a way to insure that they are the same temperature.

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