Beer in cupcakes? These Guinness Cupcakes have Guinness in both the cupcake and the frosting and they're absolutely delicious. They're the perfect St. Patrick's Day dessert, but can be enjoyed any time of year!
Prep Time20 mins
Cook Time20 mins
Servings: 24 cupcakes
- 1 1/2 cups Guinness
- 9 Tbsp (1 stick + 1 Tbsp) unsalted butter, cut into cubes
- 3/4 cup unsweetened cocoa powder
- 2 cups dark brown sugar
- 3/4 cup sour cream
- 2 large eggs
- 1 Tbsp vanilla
- 2 cups all-purpose flour
- 2 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 4 cups confectioners' sugar
- 1/4 tsp salt
- 3 Tbsp Guinness
Pre-heat oven to 350 degrees and line 2 cupcake tins with cupcake papers.
Place Guinness and cubed butter in a large saucepan over medium heat. Whisk until butter melts; remove from heat.
Whisk in brown sugar and cocoa powder.
In a separate small bowl, whisk together the sour cream, eggs, and vanilla. Whisk this mixture into the Guinness mixture.
In a separate large bowl, sift together flour, baking soda, and salt. Fold this mixture into the Guinness mixture. Take care not to over-mix; a few lumps in your batter is OK.
Bake cupcakes for 18-21 minutes, until a toothpick stuck into the center comes out clean. Let cupcakes cool in pan for a few minutes before moving to racks to cool completely.
Once cupcake are cooled, frost with Guinness Frosting. I use a Wilton # tip to frost mine. Top with sprinkles if desired.
In the bowl of a mixer or in a large bowl with a hand mixer, beat butter on medium speed until it’s nice and fluffy, 2-3 minutes.
Add confectioners’ sugar one cup at a time and beat until well-combined. Mix in salt.
Add Guinness and beat until combined. If frosting is too thin, add more confectioners' sugar a couple tablespoons at a time.