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Chocolate Stout Cupcakes
The ultimate in boozy desserts for St. Patrick’s Day is here: Guinness chocolate cupcakes topped with a decadent Guinness chocolate frosting!
Chocolate Stout Cupcakes
If you’re looking for the perfect St. Patrick’s Day dessert, these Guinness chocolate cupcakes are IT. Rich, deeply chocolatey, and impossibly moist thanks to a generous pour of Guinness, these cupcakes are topped with a luscious buttercream that’s silky, sweet, and just a little boozy. Basically, they’re the adult version of your favorite chocolate cupcake, and you’re gonna love ’em.
Why You’ll Love These Cupcakes
There’s nothing better than a boozy chocolate cupcake for St. Patrick’s Day, and these are seriously next level. The Guinness brings out the intensity of the cocoa, giving these cupcakes an ultra-rich flavor that’s perfectly balanced with the creamy, subtly malty Guinness frosting. Whether you’re hosting a festive get-together or just treating yourself, these cupcakes will be a guaranteed hit.
- Rich, deep chocolate flavor. The Guinness enhances the cocoa, giving these cupcakes a bold and slightly malty taste.
- Moist and tender crumb. The combination of butter, sour cream, and beer ensures these cupcakes stay soft and luxurious.
- Perfect balance of sweetness and indulgence. The Guinness buttercream adds a creamy, slightly boozy contrast to the intense chocolate.
- Easy to make yet impressive. Simple ingredients come together for bakery-worthy results.
Ingredients for Chocolate Stout Cupcakes
Every ingredient in these cupcakes plays a crucial role in delivering the best taste and texture. Using high-quality cocoa, real butter, and, of course, Guinness ensures the most decadent chocolate cupcakes with a complex, slightly malty undertone. And let’s be honest—anything topped with a swirl of Guinness buttercream is bound to be amazing.
- Dutch-processed cocoa powder
- Granulated sugar
- All-purpose flour
- Baking powder
- Salt
- Oil
- Eggs
- Guinness
- Sour cream
- Powdered sugar
- Butter
How to Store & Freeze Your Cupcakes
If you somehow have leftovers (I don’t know how, but let’s pretend), you’ll want to store them properly to keep them fresh. Whether you’re saving them for later in the week or prepping in advance for a party, here’s how to keep them tasting amazing.
- At Room Temperature: Store frosted cupcakes in an airtight container for up to 2 days.
- In the Fridge: Keep them fresh for up to 5 days. Let them sit at room temperature before serving.
- In the Freezer: Freeze unfrosted cupcakes for up to 3 months. Thaw and frost when ready to enjoy.
These Guinness chocolate cupcakes are the perfect way to celebrate St. Patrick’s Day—rich, chocolatey, and infused with a little Irish spirit. Whether you’re enjoying them with a pint of Guinness or a cozy Irish coffee, they’re guaranteed to be a hit.
Happy baking!
PrintChocolate Stout Cupcakes
- Prep Time 10 mins
- Cook Time 20 mins
- Total Time 30 mins
- Yield 14 cupcakes
Chocolate Stout Cupcakes
The ultimate in boozy desserts for St. Patrick’s Day is here: Guinness chocolate cupcakes topped with a decadent Guinness chocolate frosting!
- Prep Time 10 mins
- Cook Time 20 mins
- Total Time 30 mins
- Yield 14 cupcakes
Ingredients
For the cupcakes
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup Dutch-processed cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs, at room temperature
- 1/2 cup dark stout, such as Guinness*
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
For the frosting
- 3/4 cup unsalted butter, at room temperature
- 2/3 cup Dutch-processed cocoa powder
- 1 3/4 cups powdered sugar
- 3 tablespoons dark stout, such as Guinness*
- 1 teaspoons vanilla extract
- pinch of salt
- flaky salt, for garnish
Instructions
- Preheat the oven to 350°F and line 12 cupcake tins with liners. Set aside.
- In a large mixing bowl, whisk together the flour, sugar, cocoa, baking powder, and salt until combined.
- In a separate bowl, whisk the oil, eggs, Guinness, sour cream, and vanilla extract together. Add the wet ingredients to the dry ingredients and whisk until smooth and no clumps of flour remain.
- Divide the batter evenly between the cupcake liners filling them about 3/4 of the way up. Bake for 20-25 minutes. Remove from oven and allow to cool completely on a wire rack.
- Once the cupcakes are completely cooled, make the frosting. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cocoa powder, powdered sugar, Guiness, vanilla, and salt. Beat on low speed gradually increasing to high until light and fluffy.
- Frost the cupcakes. Scoop the frosting into a piping bag with a large star tip. Swirl the frosting around the cupcake, starting from the middle and working your way outwards. Continue to spiral the frosting up like a pyramid until the cupcake is frosted. Sprinkle with flaked sea salt, if desired, and serve!
Notes
*Make sure to pour the Guinness slowly. You want to measure fully without foam!
- Prep Time 10 mins
- Cook Time 20 mins
- Total Time 30 mins
- Yield 14 cupcakes
I made these yesterday (on St. Patrick’s Day) and my family is OBSESSED. I am usually not a chocolate cupcake lover, but these are out of this world. It has been requested that I make these again for Easter!
These cupcakes are absurdly delicious! I used a local brewery’s stout, and added a bit more than called for (closer to 1/3 cup in the frosting, just to make it slightly thinner and I could actually taste a hint of the stout – more of a preferential thing. These are dense, moist, and delicious! Maybe one of the best chocolate cupcakes I’ve had…and as a baker, trust me, I’ve had a lot of mediocre chocolate cupcakes before finding the ones that make your tastebuds sing. This chocolate cupcake will make your tastebuds sing!
Hi Erica! That is AMAZING! So happy to hear that you enjoyed these! Nothing like a chocolate cupcake in our opinion!
Trying this recipe for the first time – twice now when I add the butter to the wet ingredients the mixture turns chunky. Any suggestions?
Make sure your butter is at room temperature and very soft–should fix the problem. 🙂