Guinness Chocolate Cupcakes with Cream Cheese Frosting


Oh hey chocolate fans, today I'm sharing with you a cupcake recipe that is going to blow your mind. To start off, I'm not a huge fan of beer. I really want to get more into it - maybe that will be a new goal for the year! But even though I'm not there yet, I loooove these Guinness Chocolate Cupcakes. The dark beer adds a deeper flavor to the chocolate, and makes these stout cupcakes taste even more chocolately.

Also check out my Triple Chocolate Guinness Brownies with Baileys Ganache recipe! Believe me, it's just as decadent as it sounds! Soooo good!


These are actually my most requested cupcake from friends and family! They're so easy to throw together, and are perfect for a St. Patrick's Day party dessert, but let's be real - I eat them all year round!

FYI - I'm going to be sharing a recipe video for these cupcakes in the next few days on Instagram!







Cupcake Ingredients: 

1 cup flour
1/3 cup cocoa powder
1 cup brown sugar
1/2 teaspoon baking sod
1/2 teaspoon salt
6 oz Guinness (or other stout beer)
1/2 cup melted butter
1 1/2 teaspoons vanilla extract
1 egg
1/3 cup sour cream

Frosting Ingredients:

8 oz cream cheese
1/2 cup butter
3-4 cups powdered sugar
2 teaspoons vanilla extract

Cupcake Directions:

Preheat oven to 350 degrees F, and line a muffin tin with cupcake liners. Whisk together dry ingredients, flour through salt. Set aside.

In the bowl of your stand mixer fitted with the paddle attachment, combine egg and sour cream until well mixed. Add butter, vanilla and Guinness and mix again until combined. Mix in the dry ingredients until just combined, scraping down the sides of the bowl as needed.

Fill each cupcake liner to about 2/3 full, and bake for 16-20 minutes or until a toothpick comes out with moist crumbs.

Frosting Directions: 

Beat together the butter and cream cheese in the bowl of your stand mixer or with a hand mixer. Add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.


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Kirsten Bell
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