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Guinness Chocolate Cupcakes – Best St. Patrick’s Day Treats with Irish Cream Frosting

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These Guinness Chocolate Cupcakes are rich, moist, and chocolatey with a subtle malty undertone from Guinness stout, topped with a dreamy Irish cream frosting. Perfect for St. Patrick’s Day or any celebration, they’re easy to make and guaranteed to impress.

Ingredients

Scale
  • 1 cup Guinness Stout (240 ml)
  • 1/2 cup unsalted butter, melted (113 g)
  • 1/2 cup unsweetened cocoa powder (50 g)
  • 1 cup granulated sugar (200 g)
  • 1/2 cup brown sugar, packed (100 g)
  • 1 cup all-purpose flour (125 g)
  • 2 large eggs, room temperature
  • 1/2 cup sour cream (120 g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • For the Irish Cream Frosting:
  • 1 cup unsalted butter, softened (226 g)
  • 3–3 1/2 cups powdered sugar, sifted (360–420 g)
  • 3–4 tablespoons Irish cream liqueur (45–60 ml)
  • 2–3 tablespoons heavy cream (30–45 ml), as needed
  • Pinch of salt
  • Optional: 1 tablespoon cocoa powder (7 g) for chocolate frosting

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium saucepan over medium heat, combine Guinness stout and melted butter. Heat until butter is melted and mixture is warm but not boiling. Remove from heat and cool slightly.
  3. In a large mixing bowl, whisk together cocoa powder, granulated sugar, and brown sugar until no lumps remain.
  4. Pour the warm Guinness-butter mixture into the cocoa-sugar bowl. Whisk until smooth and glossy.
  5. Whisk in eggs, one at a time, until fully incorporated. Add sour cream and vanilla extract. Mix until smooth.
  6. In a separate bowl, whisk together flour, baking soda, and salt.
  7. Add the dry ingredients to the wet mixture. Fold gently with a spatula until just combined. Do not overmix.
  8. Fill each cupcake liner about 2/3 full with batter. Bake for 18–22 minutes, or until a toothpick comes out with a few moist crumbs.
  9. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  10. For the frosting: In a large bowl, beat softened butter until creamy and light. Gradually add powdered sugar, mixing on low after each addition.
  11. Add Irish cream liqueur, a pinch of salt, and heavy cream as needed. Beat on high for 2–3 minutes until fluffy. For chocolate frosting, blend in cocoa powder.
  12. Fill a piping bag with frosting or use a spatula to frost cooled cupcakes. Garnish as desired.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. If making for kids or those avoiding alcohol, substitute Guinness with strong brewed coffee and use Irish cream-flavored coffee creamer in the frosting. Cupcakes can be made gluten-free or dairy-free with appropriate substitutions. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze unfrosted cupcakes for up to 2 months.

Nutrition

Keywords: Guinness chocolate cupcakes, St. Patrick’s Day dessert, Irish cream frosting, chocolate stout cupcakes, festive cupcakes, easy cupcakes, holiday baking

Find it online: https://evabake.com/guinness-chocolate-cupcakes-best-st-patricks-day-treats-with-irish-cream-frosting/