Guinness Cupcakes

With fathers day just days away I want to share a great chocolate Guinness recipe that will make the perfect, manly fathers day gift.

This is one of my favourite chocolate cakes and I don’t even like Guinness. The problem is I want to love Guinness, but I don’t. I have tried it several times being anaemic and all. I was forever being told how good the iron content is and how it could help. I have even visited the Guinness factory in Dublin and still can’t enjoy a pint. Whether you love Guinness or not, if you’re a chocolate cake fan, you will love this recipe.

Guinness is the perfect pairing for desserts because of its distinct chocolate and coffee notes, or so I learnt on my tour of the factory. Pairing it with actual chocolate was an obvious choice. These cupcakes are light in texture but heavy in the chocolate department.

The stout creates an amazingly light texture and I like eating the cupcakes by themselves, unfrosted. For presentation purposes and because most people like cupcakes frosted I have added a cream cheese frosting to represent the head of the Guinness and finished with so dark grated chocolate.

This cake would work equally well as a large cake and would need around 45 minutes bake time. 

Guinness Cupcakes
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For the Cupcakes
  1. 250ml Guinness
  2. 250g Butter
  3. 75g Cocoa
  4. 400g Caster sugar
  5. 142ml Sour cream
  6. 2 eggs
  7. 1 tbsp Vanilla extract
  8. 275g Plain flour
  9. 2 ½ tsp bicarbonate of soda
For the cream cheese frosting
  1. 300g Philadelphia cream cheese
  2. 150g Icing sugar
  3. 125ml Double or whipping cream
  1. Preheat the oven to gas mark 180˚C Line a muffin tins with muffin paper cases.
  2. Start by pouring the Guinness into a large saucepan along with the butter
  3. Heat until the butter's melted, at which time you should whisk in the cocoa and sugar. Set aside and allow to cool.
  4. Next in a seperate bowl beat the sour cream with eggs and vanilla until incorporated.
  5. Now pour in the brown, buttery, beer mixture and finally whisk in the flour and bicarbonate of soda.
  6. Pour the batter into the muffin cases ¾ of the way up and bake for 18 to 20 minutes. Leave to cool in the tins for 10 minutes and then cool completely on a cooling rack.
To make the Icing
  1. Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together. Add the cream and beat again until it makes a spreadable consistency.
  1. Enjoy 🙂
Tried it?

 If you try this bake out, I’d love to hear how you got on! Just tag #livalittlebakery on Instagram or Twitter and leave a comment below


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