These Guinness beer cupcakes topped with creamy, luscious spiked buttercream frosting are the perfect treat for the beer lover in your life! But those who aren’t the biggest beer fans will still love these rich and chocolatey cupcakes.
These cupcakes not only taste amazing but are super cute! A perfect combination of tender and fluffy cake topped with a swirl of white buttercream and a dash of chocolate sprinkles. Sour cream makes these cupcakes extra moist and delicious. The addition of Guinness gives them a complex flavor that makes them absolutely irresistible.
If you make these cupcakes and are still craving chocolate, I have a huge variety of chocolate recipes for you to try out! If you love chocolate cupcakes, these vegetable garden cupcakes are so adorable, plus they taste absolutely amazing with three layers of chocolate for the ultimate chocolate treat. If you aren’t a cake lover, no worries! For something both delicious and cute, these chocolate pudding terrariums are creamy and so satisfying. Or, if you need a show-stopping dessert to be the centerpiece for your next party, this amazing coconut chocolate cake is a must-try.
Why You’ll Love Guinness Beer Cupcakes
- Delicious chocolate cake: These rich, chocolatey Guinness cupcakes are moist, tender, and fluffy.
- Unique flavor: The addition of Guinness adds a complex and rich finish to the cupcakes. The slight bitterness complements the sweet icing, and the hoppiness of the beer really makes these cupcakes special.
- Simple to make: Though these amazing stout cupcakes are complex and unique, they’re super easy to put together. It takes just a little more effort than putting together a boxed cake mix, and the result is miles better than anything you could get from a box.
Ingredients for Guinness Beer Cupcakes
- Guinness – Baking with beer is a great way to add complexity and richness to baked goods. The slightly bitter and hoppy flavor beautifully complements the chocolate flavor. Then, the Guinness flavor is doubled down by adding it to the buttercream as well.
- Unsalted Butter – Unsalted butter adds richness and flavor the to cake as well as giving the cake structure. It’s also used in the frosting for fatty richness and to give the buttercream its amazing fluffy texture.
- Cocoa Powder – Cocoa powder gives this cake its chocolate flavor. By blooming the cocoa powder in warm Guinness and butter, the flavor and aroma of the cocoa is intensified.
- Sour Cream – Sour cream is used in many cake and quick bread recipes to add flavor and moistness to the final product. It also is acidic and reacts with the baking soda to give lift to the cupcakes, making them perfectly airy and tender.
- Chocolate Chips – For even more chocolatey flavor as well as a texture contrast, chocolate chips are folded into the batter. Use semi-sweet, milk, or dark chocolate chips (or a combination of all three!) to your preference.
- Pantry Ingredients – Flour, sugar, baking soda, vanilla extract, eggs and powdered sugar.
- Ice cream scoop
- Electric mixer
- Mixing bowls
- Measuring spoons and cups
- Rubber spatula
- Piping bag with star tip
- Offset spatula
- Small pot
- Cupcake Pans
How to Make Guinness Beer-Infused Cupcakes
Step 1: Mix the wet ingredients.
In a pot over low heat, melt the butter and Guinness together. Remove from the heat and stir in the cocoa powder and sugar. Set aside.
Then, mix together the sour cream, eggs, and vanilla to combine thoroughly. Add this mixture to the beer mixture and whisk together.
Step 2: Mix the batter.
Add the flour and baking soda to the wet ingredients and stir to combine, taking care not to overmix the batter.
Step 3: Bake the cupcakes.
Use an ice cream scoop to divide the batter between lined cupcake pans and bake until the cupcakes are set, and a toothpick inserted into the middle comes out clean. Transfer the cupcakes to a wire rack and allow to cool completely.
Step 4: Make the frosting.
While the cupcakes bake and cool, make the frosting. Beat the butter until fluffy and light in color before adding in the confectioners’ sugar a little at a time. Then add in the vanilla extract and beer and continue to mix until fully combined.
Step 5: Decorate the cupcakes.
Use a piping bag fitted with a star tip to swirl icing onto each cupcake. Top with sprinkles, and serve up a bite of chocolatey heaven.
Substitutions for Guinness Beer Cupcakes
Guinness – If you can’t or choose not to consume alcohol, you can replace the beer in this recipe with an alcohol-free beer. You can also use an equal quantity of brewed coffee (not espresso – that would be too strong!). Coffee, like beer, enhances the chocolate flavor and still makes for an excellent end result.
All-purpose flour – These cupcakes can be made with a 1:1 gluten-free baking mix. The texture may be a bit different as different brands of gluten-free flour may react in various ways when used in baking recipes.
Sour cream – Greek yogurt, unsweetened applesauce, or buttermilk can be used in place of the sour cream.
Piping bag – If you do not have a piping bag with a tip, you can use a plastic zip-top bag and cut the corner at an angle for a simple solution. Or, you can use an offset spatula to spread icing on each cupcake and skip the piping altogether.
- Guinness is the classic stout beer, but there are so many different flavored stouts on the market, such as peanut butter, maple, cinnamon, chocolate, and even s’mores. Give some of these a try in place of the Guinness for some variety! Experiment with what you enjoy or try something brand new.
- Not everyone likes the flavor of beer, which is pretty pronounced in the buttercream. For a different boozy twist, substitute the beer for an equal quantity of Bailey’s or another brand of Irish cream for an Irish cream frosting.
Tips for making perfect Guinness Beer Cupcakes
- Be careful not to overmix the batter. Otherwise, the cupcakes may turn out tough or gummy.
- When making the cupcakes, resist the temptation to skip the step of warming the Guinness. Melting the butter and heating the Guinness really helps the cupcakes to taste extra chocolatey and delicious.
These cupcakes are the perfect end to a summer barbecue or St. Patrick’s Day celebration. They’re great to serve for dessert when celebrating Father’s Day, or to stick a candle into for the birthday of the beer lover in your life!
At room temperature – These cupcakes can be kept in an airtight container on the counter for up to three days.
In the refrigerator – To extend shelf life, keep the cupcakes in an airtight container for up to a week.
In the freezer – Freeze cupcakes in a single layer in an airtight container where they will keep for up to six months.
The best way to prevent gummy cupcakes is to be careful how you mix them. If possible, mix the cupcake batter by hand to make sure it doesn’t get over-mixed. In this recipe, the addition of sour cream also helps keep the cupcakes tender and moist.
It will definitely make a different dessert, but adding a small amount of flavored spirits to your cupcakes will add complexity and flavor. Use Triple-Sec or Cointreau for a chocolate-orange cupcake, or add Chambord for a hint of raspberry. If using hard liquor, replace most of the beer with water and only use 2-3 ounces of your chosen spirit. Don’t heat the alcohol; rather, add them once the butter/water mixture has been removed from the heat.
More Boozy Dessert Recipes to Try
Guinness Beer Cupcakes
- 1 cup Guinness beer
- 1 cup unsalted butter
- ¾ cup cocoa powder
- 2 cups granulated sugar
- 2/3 cups sour cream
- 2 eggs
- 1 tbsp vanilla extract
- 2 cups all-purpose flour
- 2 ½ tsp baking soda
- 2/3 cup chocolate chips
- 2 cups unsalted butter softened
- 1 tsp vanilla extract
- 5-6 tbsp Guinness beer
- 5-6 cups powdered sugar
- chocolate sprinkles
Make the cupcakes
- Preheat the oven to 350F.
- Pour the beer into a pot set to medium heat. Add the butter and stir until completely melted. Remove the pot from the heat, and whisk in the cocoa powder and sugar, and set aside.
- Mix together the sour cream, eggs and vanilla in a bowl until fully combined. Add the egg mixture to the beer and combine well. Add the flour and baking soda and whisk together. Add the mini chocolate chips, if using.
- Pour the batter into a muffin tin lined with muffin liners, and bake at 350F for 15-20 minutes, or until fully cooked. Transfer the cupcakes to a wire rack and cool completely.
Make the buttercream
- Place the butter in a large bowl and beat with an electric mixer until pale and fluffy. Add the vanilla extract and beer and mix until combined.
- Add the powdered sugar one cup at a time, then beat for 2-3 minutes. Place the buttercream in a piping bag fitted with a large, star-shaped (#2D) piping tip.
- Pipe a swirl of buttercream onto each cupcake, decorate with chocolate sprinkles and enjoy!