These Guinness chocolate cupcakes are a delicious way to celebrate and enjoy a little fun, especially with St. Patrick’s Day just around the corner! They feature a rich chocolate base and a delightful stout buttercream on top.
This recipe addresses common issues like dryness and dullness in chocolate cupcakes, making them moist, flavorful, and perfect for St. Patrick’s Day celebrations.
I remember trying to bake these for a family gathering and ending up with a batter that bubbled over; it’s been a while since I made these, but the excitement to share them with friends keeps me counting down the days. The combination of flavors and textures make the cupcakes so satisfying that they’re sure to please everyone in the room.
This recipe is reliable and easy to whip up in about 50 minutes, including baking and cooling time. You’ll end up with a dozen moist cupcakes that are fluffy and bursting with flavor, leaving your guests wanting more.
If you want more cup-sized treats, check out my Gluten Free Lime Agave Cupcakes for a refreshing twist!
Table of contents
Why You Will Love This Recipe
- Rich Flavor Boost – The addition of Guinness stout takes these cupcakes to a whole new level, adding deep, complex chocolate notes that pair beautifully with the sweetness of the batter.
- Irresistible Moisture – Thanks to the combination of vegetable oil and the stout, these treats stay incredibly moist, ensuring each cupcake remains fresh and enjoyable longer than those made with traditional recipes.
- Decadent Ganache Filling – Filling each cupcake with dark chocolate ganache creates a delightful surprise that complements the rich chocolate flavor, making every bite a truly satisfying experience.
- Festive Presentation – Topped with stout buttercream and finished with chocolate shavings, these cupcakes are not only delicious but visually striking, making them a hit at any party or celebration.
Guinness Chocolate Cupcakes
- Prep Time: 30 minutes
- Cool Time:
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
- Category: dessert
- Method: Baking
- Diet: Vegetarian
Description
Deliciously rich Guinness chocolate cupcakes, perfect for any occasion.
Ingredients
- 1 ¼ cups (160 g) cake flour
- ½ cup (50 g) unsweetened cocoa powder
- 1 ½ tsp baking powder
- ½ tsp kosher salt
- ½ cup (120 ml) vegetable oil
- ½ cup (100 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs, at room temperature
- ½ cup (120 ml) Guinness stout
- (Optional) 2 tsp espresso powder
Instructions
- Step 1: Preheat the oven to 350°F (177°C) to prepare an even baking environment for the cupcakes.
- Step 2: In a small bowl, whisk together the cake flour, cocoa powder, optional espresso powder, baking powder, and kosher salt until well combined and clump-free.
- Step 3: In a large bowl, whisk the vegetable oil, light brown sugar, and granulated sugar thoroughly until fully combined. Add the eggs and continue whisking until smooth and incorporated.
- Step 4: Slowly whisk in the Guinness stout to the wet mixture to prevent excessive fizzing and achieve a smooth batter.
- Step 5: Gently fold the dry ingredients into the wet mixture, stirring just until no dry flour remains. Avoid overmixing to keep the cupcakes light and tender.
- Step 6: Pour approximately ¼ cup (60 ml) of batter into each cupcake liner, filling about two-thirds full to allow room for rising without spilling over.
- Step 7: Bake the cupcakes at 350°F (177°C) for 18 to 22 minutes. Start checking for doneness at 18 minutes by inserting a toothpick into the center; they are ready when the toothpick comes out with a few moist crumbs.
- Step 8: Let the cupcakes cool in the muffin tin for about 10 minutes. Then transfer them to a cooling rack to cool completely before frosting to prevent melting.
- Step 9: Use a cupcake corer or a small spoon to remove the center of each cupcake and fill with dark chocolate ganache or cream for an added surprise. Do not remove too much to avoid weakening the cupcake structure.
Notes
- Room Temperature: Store cupcakes in an airtight container at room temperature for up to 2 days. Keep away from direct sunlight and heat to maintain texture.
- Refrigeration: Store cupcakes in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving to restore flavor and texture.
- Freezing: Wrap each cupcake individually in plastic wrap and place in a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.
- Use a good quality, fresh Guinness stout to ensure the deep, rich flavor is at its best.
- Use unsweetened, high-quality cocoa powder, preferably Dutch-processed, for robust chocolate flavor.
- Use unbleached all-purpose flour or cake flour for a tender crumb and proper texture.
- Check freshness of baking powder to avoid cupcakes that do not rise properly; it should be less than six months old.
- Avoid overmixing the batter during the combining step to prevent dense cupcakes. Stop mixing when dry ingredients are just incorporated.
- To prevent cupcakes from sinking, consider reducing baking powder to 1 teaspoon if you experience this.
- For a moist texture without added sugar, substitute 2 tablespoons of vegetable oil with unsweetened applesauce.
- Fill cupcake liners evenly (about two-thirds full) to prevent uneven rising and surface.
Nutrition
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
Ingredient Notes
- Guinness: Use a good quality stout for the deep, rich flavor it brings to the cupcakes. Make sure it’s fresh for the best results.
- Cocoa powder: Opt for unsweetened, high-quality cocoa powder to give these cupcakes a robust chocolate taste. Look for brands that use Dutch processing to enhance the flavors.
- All-purpose flour: Use unbleached all-purpose flour for the best structure and texture in your cupcakes. It helps achieve a tender crumb without being too dense.
- Baking powder: Make sure it’s fresh, as this ingredient helps the cupcakes rise and become light. Check the expiration date for optimal leavening!
- Granulated sugar: Use regular granulated sugar to sweeten your batter and balance the stout’s bitterness. It’s important for achieving that perfect sweetness.
- Brown sugar: Light brown sugar adds moisture and a subtle caramel flavor, enhancing the overall taste and texture of the cupcakes.
- Eggs: Use large eggs at room temperature to help bind the ingredients together and ensure a fluffy texture in the final cupcakes.
- Butter: I recommend using unsalted butter for a more controlled flavor. It adds richness and moisture, so be sure to melt it properly for a smooth batter.
- Vanilla extract: A splash of pure vanilla extract enhances the chocolate flavor and rounds out the richness. Look for higher-quality extracts for a fuller taste.
- Guinness: Use a good quality stout for the deep, rich flavor it brings to the cupcakes. Make sure it’s fresh for the best results.
- Cocoa powder: Opt for unsweetened, high-quality cocoa powder to give these cupcakes a robust chocolate taste. Look for brands that use Dutch processing to enhance the flavors.
- All-purpose flour: Use unbleached all-purpose flour for the best structure and texture in your cupcakes. It helps achieve a tender crumb without being too dense.
- Baking powder: Make sure it’s fresh, as this ingredient helps the cupcakes rise and become light. Check the expiration date for optimal leavening!
- Granulated sugar: Use regular granulated sugar to sweeten your batter and balance the stout’s bitterness. It’s important for achieving that perfect sweetness.
- Brown sugar: Light brown sugar adds moisture and a subtle caramel flavor, enhancing the overall taste and texture of the cupcakes.
- Eggs: Use large eggs at room temperature to help bind the ingredients together and ensure a fluffy texture in the final cupcakes.
- Butter: I recommend using unsalted butter for a more controlled flavor. It adds richness and moisture, so be sure to melt it properly for a smooth batter.
- Vanilla extract: A splash of pure vanilla extract enhances the chocolate flavor and rounds out the richness. Look for higher-quality extracts for a fuller taste.
Recipe Tips
- If your cupcakes sink in the center, try reducing the baking powder to 1 teaspoon; this helps prevent excess leavening when baking at high temperatures.
- When cupcakes don’t rise enough, check the freshness of your baking powder; it should be less than six months old for optimal lifting.
- If your cupcakes are too dry, substitute 2 tablespoons of vegetable oil with unsweetened applesauce for a moist texture without adding sugar.
- For an uneven surface, be sure to pour batter to fill liners evenly about ¾ full before baking to ensure a consistent height.
- If you notice a bitter taste, reduce the cocoa powder to ¼ cup; this will help maintain a well-rounded chocolate flavor without overwhelming sweetness.
Serving Suggestions
Serve Guinness chocolate cupcakes alongside a rich coffee or tea for a warm pairing. I also enjoy them with vanilla ice cream or a simple whipped cream dollop.
Use these cupcakes to make a festive trifle by layering them with Irish cream and chocolate custard. You can also crumble them into parfaits with yogurt and berries for a delightful dessert.
Top these cupcakes with a smooth chocolate ganache or a light vanilla frosting. A sprinkle of cocoa powder or chocolate shavings adds an appealing touch to the presentation.
Recipe variations
- You can use other types of stout beer instead of Guinness, such as Murphy’s or Sam Adams, to create a similarly rich base flavor for these chocolate cupcakes.
- Add 2 teaspoons of espresso powder to the dry ingredients to intensify the chocolate taste without overpowering the Guinness stout’s character in the cupcakes.
- Either canola oil or light olive oil can substitute for vegetable oil to maintain moisture and texture, depending on what you have available in your pantry.
- If doubling the recipe to make 24 cupcakes, bake in batches at 350°F for 18-22 minutes and keep an eye on doneness near 18 minutes for each batch.
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How to Store?
To keep your Guinness Chocolate Cupcakes fresh and delicious, follow these storage tips:
Room Temperature: Place cupcakes in an airtight container at room temperature up to 2 days. Avoid direct sunlight and heat to maintain texture.
Refrigeration: Store cupcakes in an airtight container in the refrigerator up to 5 days. Let them reach room temperature before serving.
Freezing: Wrap cupcakes individually in plastic wrap, then place in a freezer bag or container for up to 3 months. Thaw at room temperature.
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