My sweet and fluffy chocolate Guinness cupcakes are one of the quickest and most easiest cupcakes to make! Serve them with a creamy cocoa frosting on top. And what a decadent treat they are…
Chocolate Guinness cupcakes.
What’s not to love about these!
I’m sure you also like the sounds of it. So here I am, I just bought quite a few cans of Guinness beer in my local supermarket. Because I just felt like making a couple of extra recipes for Saint Patrick’s Day next month.
So I’ve already made mushroom and Guinness beer dipping sauce. Also a lovely plateful of classic bangers and mash in a scrumptious Guinness beer and onion gravy. And a delicious braised carrot side dish with Guinness beer.
Enough savory dishes if you ask me.
So how about I make a dessert this time with Guinness beer?
No doubt in my mind that these sugary sweet cupcakes will cause a hell of a lot of commotion this year!
I was very happy with the way these cupcakes turned out in the end: beautifully risen, shiny tops, just the way cupcakes should look like! I made a buttery cocoa frosting to decorate them with and sprinkled them with grated lime zest as well.
Just to give them a little green shamrock look…
Tacky maybe, but fun.
Chocolate Guinness Cupcakes
This cake batter is an absolute winner.
Not sure though.
Well I guess that it is the sour cream that makes it so moist and shiny I think. I made cupcakes with the batter but go ahead and pour the whole batter shebang in a loaf pan if you prefer! Slice the cake log up, and top with more sour cream…
You will absolutely love it!
Do you love cupcakes?
Then also check out my sweet chestnut buckwheat cupcakes!
- ½ cup Guinness (120 ml)
- 4 oz unsalted butter (110 g), melted and cooled
- 1,5 oz cocoa powder (45 g)
- 5,5 oz plain flour (155 g)
- 7 oz caster sugar (200 g)
- 1 tbsp baking powder
- 2 tbsp sour cream
- 1 egg
- In a large measuring cup (easier to pour the cake batter in the paper casings later on) or mixing bowl add the plain flour, baking powder, caster sugar, cocoa powder and a pinch of salt.
- Whisk gently until the cocoa powder is fully folded into the flour. Then pour in the Guinness beer.
- Stir well until you get a silky and runny batter. Now add the egg.
- Stir well again. Then pour in the cooled melted butter.
- Stir well. Add the sour cream.
- Give the chocolate cake batter one last firm stir. Line a cupcake baking tin with paper casings and fill them with the chocolate batter.
- Bake the cupcakes in a preheated oven at 180°C for 25 to 30 minutes until the middle has set. If it is still runny on the inside, bake the cupcakes for another 5 minutes. They should rise nicely. Then remove the cupcakes from the oven and let them cool down.
- You can make the cocoa frosting. Blend 1 cup (220 g) of unsalted butter, 1 tbsp of cocoa powder, 2 tbsp of icing sugar and 1 tbsp of sour cream. You should end up with a creamy brown frosting. Transfer it to a piping bag and decorate the cupcakes when they are fully cooled.