Guinness Chocolate Cupcakes

These moist Guinness chocolate cupcakes are full of a deep chocolate flavour with a hint of Guinness beer flavour. They are topped with a creamy chocolate Guinness buttercream. These are perfect for St. Patrick's Day!

Course Dessert

Cuisine Irish

Prep Time 30

Cook Time 18

Total Time 48

Servings servings

Calories 570kcal

Author Nina

Equipment

one 12 cup muffin tin

Ingredients

Cupcakes

½ cup cocoa powder
1 cup all purpose flour
¾ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter melted
1 cup granulated sugar
2 large eggs room temperature
½ teaspoon vanilla extract
½ cup Guinness beer (or other stout beer)

Frosting

¼ cup shortening room temperature
¾ cup unsalted butter room temperature
8 ounces semi-sweet chocolate melted
3 tablespoons cocoa powder
3 cups powdered sugar
¼ teaspoon salt
5-6 tablespoons Guinness beer (or other stout beer)

US Customary - Metric

Instructions

Preheat oven to 350°F. Line a muffin tin with cupcake liners and set aside.
In a medium bowl, whisk cocoa powder, flour, baking powder and salt together. Set aside.
In a large bowl, stir the melted butter and sugar together. Add the eggs, stirring after each addition. Stir in the vanilla and Guinness beer.
Add the dry ingredients to the wet and stir until just combined.
Fill the cupcakes liners ¾ full with the batter. Bake for 15-18 minutes or until a toothpick comes out clean. Cool the cupcakes in their muffin tin until cooled.
For the frosting, beat the shortening and butter together until light and fluffy. Add the melted chocolate and mix until well combined, scraping down the sides of your bowl when needed.
Add in cocoa powder and mix until well combined.
Add in half of the powdered sugar and 2 tablespoons of Guinness beer and mix until well combined.
Mix in remaining powdered sugar and salt. Add remaining Guinness beer until you get the right consistency of frosting.
Pipe the frosting onto the cupcakes. I used Wilton 1M tip.
Store these at room temperature in an airtight container for 2-3 days.

Notes

If you want to use all butter for the buttercream, replace the ¼ cup of shortening with ¼ cup of butter. You will be using a total of 1 cup butter in the buttercream recipe.
Make sure your butter and shortening is at room temperature. I leave them out at room temperature for at least an hour before making the buttercream.
You can use any kind of stout beer. Just make sure that it is a stout. All other kinds of beer would not work well at all in this recipe. The stout enhances the chocolate flavour.
I piped the buttercream onto the cupcakes with a Wilton 1M tip (my favorite!)

Nutrition