Guinness Chocolate Cupcakes with Mocha Guinness Buttercream
Even if you aren’t particularly into beer, I’m confident you’ll appreciate these Guinness chocolate cupcakes. Guinness stout, with its roast coffee and caramel undertones, is often used in baking and almost always paired with chocolate. The two are a natural pairing because Guinness, like coffee, intensifies chocolate’s natural flavor. The desserts don’t usually taste like beer, just an accentuated chocolate with a malty background.
But, this is baking. And, as I’ve drilled into your head, baking is a science. You can’t add a bunch of ingredients to batter without facing some consequences. So how can we pack Guinness flavor into chocolate cupcakes while maintaining a pleasant texture?
Call it a stroke of Irish luck! Because I cracked the code to infuse real Guinness flavor into soft and moist chocolate cupcakes. You’ve come to the right place today.
Ingredients
one 12-ounce bottle Guinness Extra Stout
1 cup (125g) all-purpose flour (spoon & leveled)
1/2 cup (45g) unsweetened natural cocoa powder
1 and 1/2 teaspoons espresso powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup + 1 Tablespoon (135ml) vegetable or canola oil
1 cup (200g) packed light or dark brown sugar
2 large eggs, at room temperature*
3/4 cup (180g) full-fat sour cream, at room temperature*
2 teaspoons pure vanilla extract
Mocha Guinness Buttercream
2 Tablespoons reduced Guinness from step 1
2 teaspoons espresso powder (used in step 1)
1 and 1/4 cups (2.5 sticks; 290g) unsalted butter, softened to room temperature
4 and 1/2 cups (550g) confectioners’ sugar
1 Tablespoon (6g) unsweetened natural cocoa powder
1 Tablespoon (15ml) milk
1 teaspoon pure vanilla extract
pinch of salt, to taste
Instructions
In a small saucepan, bring the Guinness to a boil over medium-high heat. Once boiling, reduce to medium heat and allow to simmer until reduced down to 2/3 cup, about 20 minutes. Set 1/2 cup aside to cool for 10-15 minutes before using in the cupcake batter. While it’s warm, mix the rest of the reduced Guinness (about 2-2.5 Tablespoons) with the 2 teaspoons of espresso powder used in the frosting. Set this mixture aside for step 5. You can do this step 1 day ahead of time if needed. Refrigerate overnight. Bring reduced beer to room temperature before using in both the cupcake batter and frosting.
Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 4 liners – this recipe makes about 16 cupcakes. Set aside.
Whisk the flour, cocoa powder, espresso powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the oil, brown sugar, eggs, sour cream, and vanilla together until completely smooth. Pour the wet ingredients into the dry ingredients, add the 1/2 cup (120ml) reduced Guinness, then whisk until *just* combined. Do not over-mix. The batter will be on the thinner side.
Pour or spoon the batter into the liners. Fill each 2/3 full to avoid spilling over the sides or sinking. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. Don’t over-bake, which will dry out the cupcakes. Begin checking for doneness at 19 minutes. For around 36 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
Make the frosting: Have the Guinness/espresso powder mixture from step 1 handy. In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until completely smooth and creamy, about 2-3 minutes. Add the confectioners’ sugar, cocoa powder, milk, reduced Guinness/espresso powder mixture, milk, and vanilla extract. Beat on low for 30 seconds then increase to high speed and beat until combined and creamy. Taste. Add a pinch of salt if desired. (I always add 1/8 teaspoon.) If you want the frosting a little thicker, add 1/4 cup (30g) of confectioners’ sugar.
Frost cooled cupcakes. I piped a basic tall swirl using Ateco 849 piping tip.
Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.
But, this is baking. And, as I’ve drilled into your head, baking is a science. You can’t add a bunch of ingredients to batter without facing some consequences. So how can we pack Guinness flavor into chocolate cupcakes while maintaining a pleasant texture?
Call it a stroke of Irish luck! Because I cracked the code to infuse real Guinness flavor into soft and moist chocolate cupcakes. You’ve come to the right place today.
Ingredients
one 12-ounce bottle Guinness Extra Stout
1 cup (125g) all-purpose flour (spoon & leveled)
1/2 cup (45g) unsweetened natural cocoa powder
1 and 1/2 teaspoons espresso powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup + 1 Tablespoon (135ml) vegetable or canola oil
1 cup (200g) packed light or dark brown sugar
2 large eggs, at room temperature*
3/4 cup (180g) full-fat sour cream, at room temperature*
2 teaspoons pure vanilla extract
Mocha Guinness Buttercream
2 Tablespoons reduced Guinness from step 1
2 teaspoons espresso powder (used in step 1)
1 and 1/4 cups (2.5 sticks; 290g) unsalted butter, softened to room temperature
4 and 1/2 cups (550g) confectioners’ sugar
1 Tablespoon (6g) unsweetened natural cocoa powder
1 Tablespoon (15ml) milk
1 teaspoon pure vanilla extract
pinch of salt, to taste
Instructions
In a small saucepan, bring the Guinness to a boil over medium-high heat. Once boiling, reduce to medium heat and allow to simmer until reduced down to 2/3 cup, about 20 minutes. Set 1/2 cup aside to cool for 10-15 minutes before using in the cupcake batter. While it’s warm, mix the rest of the reduced Guinness (about 2-2.5 Tablespoons) with the 2 teaspoons of espresso powder used in the frosting. Set this mixture aside for step 5. You can do this step 1 day ahead of time if needed. Refrigerate overnight. Bring reduced beer to room temperature before using in both the cupcake batter and frosting.
Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 4 liners – this recipe makes about 16 cupcakes. Set aside.
Whisk the flour, cocoa powder, espresso powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the oil, brown sugar, eggs, sour cream, and vanilla together until completely smooth. Pour the wet ingredients into the dry ingredients, add the 1/2 cup (120ml) reduced Guinness, then whisk until *just* combined. Do not over-mix. The batter will be on the thinner side.
Pour or spoon the batter into the liners. Fill each 2/3 full to avoid spilling over the sides or sinking. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. Don’t over-bake, which will dry out the cupcakes. Begin checking for doneness at 19 minutes. For around 36 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
Make the frosting: Have the Guinness/espresso powder mixture from step 1 handy. In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until completely smooth and creamy, about 2-3 minutes. Add the confectioners’ sugar, cocoa powder, milk, reduced Guinness/espresso powder mixture, milk, and vanilla extract. Beat on low for 30 seconds then increase to high speed and beat until combined and creamy. Taste. Add a pinch of salt if desired. (I always add 1/8 teaspoon.) If you want the frosting a little thicker, add 1/4 cup (30g) of confectioners’ sugar.
Frost cooled cupcakes. I piped a basic tall swirl using Ateco 849 piping tip.
Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.
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