ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Dessert Recipes»
  • Dessert Cakes

Guinness Cupcakes

Updated on March 31, 2015
5 stars from 1 rating of Guinness Cupcakes

A Little Bit About This Recipe

I got this recipe from My Baking Addiction and added my own little twist.

These are the first cupcakes I have ever made from scratch and they seem to melt in your mouth. I probably ate a half dozen in one sitting. The cupcakes are tasty even before frosting. This unique recipe is ideal for parties, especially when hosting some chocolate lovers.

The nutrition facts does not include frosting.

These are so festive for St Patrick's day, all you have to do is dye the frosting green and serve after your traditional corned beef and cabbage.

Frosted Cupcakes

Frosted with buttercream and sprinkled with chopped chocolate chips.
Frosted with buttercream and sprinkled with chopped chocolate chips.

Cook Time

Prep time: 20 min
Cook time: 25 min
Ready in: 45 min
Yields: 24


  • 1 bottle Guinness Stout
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 3 large eggs
  • 3/4 cup sour cream
  • 3/4 cup unsweetened or special dark cocoa
  • 2 cups sugar
  • 2 1/2 all purpose flour
  • 1 1/2 teaspoon baking soda

Some Side Notes

If you've never handled cocoa powder it gets everywhere!! Just a heads up, especially if you're going to use it for decorating.

The batter should be bubbly, it's because of the carbonation in the beer. It's not lumps of ingredients, I promise. :) If you don't over stir the bubbles will help keep the cupcakes light and airy.


Ingredients You'll Need

How to Create These Chocolate Delights

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a bowl whisk together cocoa, sugar, flour, and baking soda. Set this aside for the time being.
  3. In another bowl mix the Guinness milk, vegetable oil, and vanilla. It may separate due to the oil.
  4. Mix in one egg at a time to the wet ingredients.
  5. Slowly incorporate sour cream. If the sour cream is cold it may be hard to mix in entirely, you may want to set it out ahead of time.
  6. Once all the wet ingredients are combined, stir the dry ingredients into the wet mixture until everything is smoothed together. Batter will be runny.
  7. Line muffin tin with cupcake paper or butter. Fill the tins with 2 1/2 tablespoons of batter.
  8. Bake for 25 minutes, the middle should be set and toothpick should come out clean. Allow to cool while in the pan. Remove to frost after completely cooled.

Decorating Tips

This tastes wonderful with butter cream frosting dusted with just a little bit of cocoa powder. Instead of cocoa powder you can use sprinkles, or mini/ chopped chocolate chips.

Another idea would be to take a marshmallow and place it on top of a cooled cupcake. Set the oven to broil and place the marshmallow topped cupcakes on the lowest rack in the oven. Bake for about 5 minutes, until the marshmallows melt a little and brown on the top. This is an easy, mess free way to decorate.

Chopped Chocolates

Nutrition Facts

Nutrition Facts
Serving size: 1 Cupcake
Calories 65
Calories from Fat9
% Daily Value *
Fat 1 g2%
Saturated fat 0 g
Unsaturated fat 0 g
Carbohydrates 11 g4%
Sugar 1 g
Fiber 0 g
Protein 2 g4%
Cholesterol 23 mg8%
Sodium 80 mg3%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


    0 of 8192 characters used
    Post Comment

    No comments yet.