More Great Recipes: Cupcakes | St. Patrick's Day

Guinness Chocolate Cupcakes

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Why I Love This Recipe

Courtesy of:

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

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

Ingredients You'll Need

Chocolate Guinness Cupcakes

This recipe yields 24 cupcakes.

St. Patricks Day Chocolate Guinness Cupcakes

* 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


* 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


* 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


* 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!

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