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  • Chocolate Guinness Cupcakes
  • This recipe yields 24 cupcakes.
  • St. Patricks Day Chocolate Guinness Cupcakes
  • Ingredients
  • * 1 Cup Guinness Extra Stout
  • * 1 1/2 Sticks Unsalted Butter
  • * 3/4 Cup(s) Unsweetened Chocolate Chunks
  • * 2 Cup(s) All Purpose Flour
  • * 2 Cup(s) Sugar
  • * 1/2 Tablespoon Baking Soda
  • * 3/4 Teaspoon Salt
  • * 2 Large Eggs
  • * 3/4 Cup(s) Sour Cream
  • Steps
  • * Preheat oven to 350 degrees
  • * Bring stout and butter to a simmer in a large saucepan over medium heat. Do not boil.
  • * Add unsweetened chocolate chunks to hot stout/butter mixture. Whisk until chocolate melts. Turn heat off and let cool.
  • * Add sugar to chocolate mixture and whisk to combine.
  • * Sift flour, baking soda and salt.
  • * In a stand-alone mixer with a whisk attachment, combine the eggs and sour cream on medium speed.
  • * Add stout-chocolate mixture to the egg mixture and combine on medium-low speed until encorporated.
  • * Slowly add flour mixture in thirds to chocolate mixture with whisk attachment. Scrape the sides with your whisk to make sure you get all the dry ingredients combined.
  • * Place cupcake papers in pan and divide batter into cups evenly. Fill about 2/3 of the cup.
  • * Bake for 18-24 minutes or until the tops are firm to the touch, and a toothpick comes out clean when inserted into the cupcake.
  • * Let cool on wire rack before frosting.


  • Guinness Buttercream Frosting for St. Patrick's Day Cupcakes
  • Courtesy of:
  • Amy Berman, Executive Pastry Chef & Co-Owner of Vanilla Bake Shop
  • Guinness Buttercream Frosting for St. Patrick's Day Cupcakes
  • Ingredients
  • * 1 Cup(s) Unsalted Butter (room temperature)
  • * 2 1/2 Cup(s) Sifted Powder Sugar
  • * 1/4 Cup Milk
  • * 1/2 Whole Scraped Vanilla Bean
  • * 1/2 Tablespoon Vanilla Extract
  • * 1 Cup(s) Guinness Extra Stout
  • Steps
  • * In a sauce pan, simmer Guinness on low heat for 10-15 min, until it stout becomes reduced and thicker in consistency. Similar to a syrup. *Tip: keep your eye on the store, so stout does not over cook. Let cool.
  • * In a stand alone mixer, cream your butter for 1 minute
  • * Slowly add the powder sugar in thirds, alternating with a little milk each time till mixture is creamy.
  • * Add scraped vanilla bean and vanilla extract.
  • * Slowly add reduced Guinness a little at a time. Taste test to desired flavor. You may not use all the Guinness reduction.
  • * Place buttercream in a piping bag with a #848 french star tip, frost cupcakes and enjoy!


Courtesy of:

Amy Berman, Executive Pastry Chef & Co-Owner of Vanilla Bake Shop and

The perfect ending to a lucky St. Patrick's Day!

Categories: Cupcakes  St. Patrick's Day 

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