“Out of the Darkness Comes the Light,” is the Guinness beer slogan and is a poetic synonym for these cupcakes too! I originally made these a few years ago for a St. Patrick’s Day work party. They were a hit because they were a chocolatey, moist cupcake with a wonderful buttercream frosting. The taste of the beer is not prevalent but there is definitely a stout flavor and the carbonation creates a light and fluffy cupcake. I use a basic buttercream frosting and green food coloring but I’ve seen other recipes that use Bailey’s Irish Cream in the frosting or a Salted Caramel Buttercream. It’s your choice on the frosting but I guarantee these will be a great addition to your St. Patrick’s Day celebration!

Chocolate Guinness Cupcakes!

Ingredients:

For Cupcakes:

3/4 cups all-purpose flour

1/3 cup Dutch processed cocoa powder

1/4 tsp salt

2/3 cup Guinness Extra Stout beer (or any stout beer of your choice)

1 tsp vanilla extract

1 tsp instant espresso powder

1/2 cup unsalted butter, room temperature

1 cup granulated sugar

2 large eggs, room temperature

1/2 cup sour cream

For Frosting:

4 cups powdered sugar

1 cup (1 pound) salted butter, softened

2-3 tsp vanilla

1-2 TBSP heaving cream

green food coloring

green sprinkles or other

Directions:

  1. Preheat the oven to 350 degrees F. Line a cupcake tin with 12 liners.
  2. In a large bowl, whisk together the flour, cocoa powder, salt and baking soda. Set aside.
  3. In another small bowl, mix together the stout beer, vanilla and espresso powder.
  4. In another bowl using a hand or standing mixer, cream together the butter and sugar until light and fluffy. This will take about 4 minutes.
  5. Mix in the eggs one at a time and then add the sour cream.
  6. Mix in half the dry ingredients and then half the stout. Repeat this order finishing with the stout making sure the batter is combined.
  7. Distribute the batter into the 12 cupcake liners. Bake for 15-17 minutes (depending on your oven). The cupcakes are done when the top springs back once touched and/or a skewer comes out clean when tested.
  8. Place the cupcakes on a cooling rack until then are room temperature. Do not frost warm cupcakes.
  9. While the cupcakes are cooling making the frosting of your choice. For my Buttercream Frosting add the softened butter and vanilla in a mixing bowl until completely combined. Add the powdered sugar and beat on low until incorporated at medium-high speed. Scrape down the side of the bowl often. Add milk until the frosting is a firm consistency. Then add the food coloring. Place the frosting into a piping bag to frost the cupcakes or use a knife and smooth over the cupcakes. Decorate with colorful sprinkles as you wish.

Enjoy! XOXO Jill