Guinness cupcakes are cocoa-rich chocolate cakes made with Irish stout, which adds a malty depth and keeps the crumb tender without making the finished cupcakes taste strongly of beer. They’re topped here with tangy cream cheese frosting, a balanced pairing for the dark, bittersweet cake; recipes vary, but this version is designed for a standard 12-cup muffin pan.
Ingredients
- 1 cup (125 g) all-purpose flour, spooned into the measuring cup and leveled
- 1/2 cup (42 g) unsweetened natural cocoa powder
- 1 cup (200 g) granulated sugar
- 1 teaspoon (4 g) baking powder
- 1/2 teaspoon (2.5 g) baking soda
- 1/2 teaspoon (3 g) fine salt
- 3/4 cup (180 ml) Guinness or another dry stout, at room temperature
- 1/2 cup (120 ml) neutral oil, such as canola or vegetable oil
- 1/2 cup (120 ml) buttermilk, at room temperature
- 2 large eggs (about 100 g without shells), at room temperature
- 1 teaspoon (5 ml) vanilla extract
- For the frosting: 8 ounces (225 g) full-fat cream cheese, softened but still cool
- 6 tablespoons (85 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar, sifted if lumpy
- 1 teaspoon (5 ml) vanilla extract
- 1/8 teaspoon (about 0.5 g) fine salt
Instructions
- Set a rack in the center of the oven and heat it to 350°F (177°C). Line a 12-cup muffin pan with paper liners. Let the eggs, buttermilk, and stout lose their refrigerator chill while you measure the dry ingredients; room-temperature liquids combine more evenly.
- In a medium bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Break up any cocoa lumps with the whisk. In a second bowl, whisk the stout, oil, buttermilk, eggs, and vanilla until the mixture looks uniform. The stout’s foam will settle as you stir; there is no need to remove it.
- Pour the liquid mixture into the dry ingredients. Whisk gently just until no dry streaks remain, scraping the bottom and sides of the bowl once. The batter will be fairly thin, which is expected. Stop mixing as soon as it comes together; beating it for a long time can make the cupcakes tough or give them a peaked, chewy texture.
- Divide the batter among the liners, filling each about two-thirds full. A level 1/4-cup measure is a useful guide, though the exact amount can vary slightly with the liners. Wipe any drips from the pan so they do not scorch, then bake for about 20 minutes. The tops should spring back lightly when touched and a toothpick inserted in the center should come out with a few moist crumbs, not wet batter. Because the batter contains eggs, the USDA FSIS safe minimum for egg dishes is 160°F (71°C); a thermometer inserted into the center should register at least that temperature.
- Set the pan on a cooling rack for 5 minutes, then lift the cupcakes out and cool them on the rack for 45 minutes, until completely cool. Frosting warm cupcakes can melt the butter and cream cheese, making the topping slide or turn runny. If the kitchen is warm, allow a little extra cooling time rather than relying only on the clock.
- Make the frosting while the cupcakes cool. Beat the cream cheese and butter in a bowl on medium speed until smooth, about 1 to 2 minutes. Add the powdered sugar in three additions, mixing on low at first so it does not puff out of the bowl. Beat in the vanilla and salt, then briefly mix on medium until creamy. Avoid extended beating, which can soften cream cheese frosting.
- Spread or pipe the frosting onto the cooled cupcakes. For a simple finish, use the back of a spoon to make soft swirls. If the frosting feels too soft to pipe, chill it for 10 to 15 minutes and check again. Serve the cupcakes at room temperature or refrigerate them if you are not serving them soon.
Tips
- Measure flour and cocoa carefully. Spoon each ingredient into a dry measuring cup and level it with a straight edge instead of scooping directly from the bag. A packed cup can add too much dry ingredient, producing a dense cupcake. Weighing the amounts listed gives the most consistent result.
- Choose a dry stout. Guinness Draught or another dry stout gives the cake a roasted, slightly bitter background that works well with cocoa. A sweeter stout can make the flavor rounder and less sharp. If you cannot find stout, use a nonalcoholic stout for the closest profile. Strong brewed coffee can replace the stout in the same amount, but it will bring out the chocolate rather than add stout’s malty flavor.
- Keep the frosting cool, not cold and hard. Cream cheese and butter should be soft enough to mix smoothly but should not look oily or melted. If the frosting gets loose, refrigerate it briefly. If it becomes firm after chilling, let it stand for a few minutes and stir gently before spreading.
- Do not overfill or overmix. Liners filled much above two-thirds can dome dramatically or spill over, and overworked batter can turn dense. If your muffin pan has a different cup size, fill each liner to a similar level and start checking a few minutes before the stated bake time.
Serving Suggestions
These cupcakes are rich, so one is often a satisfying dessert after a meal. Serve them with freshly brewed coffee, black tea, or a glass of cold milk. The slightly bitter notes in the cake make a good contrast with the sweet, tangy frosting, while a few chocolate shavings or a light dusting of cocoa add a neat finish without making each serving much sweeter.
For a party, arrange the cupcakes on a platter after frosting and add a small pinch of cocoa or finely grated dark chocolate just before serving. If carrying them somewhere, chill the frosted cupcakes until the topping is firm, then transport them in a covered container on a level surface. Let them sit out briefly before dessert so the cake and frosting are not refrigerator-cold; do not leave cream cheese frosting at room temperature for more than 2 hours.
Variations
Make them dairy-free. Use an unsweetened, unflavored plant-based milk mixed with 1 1/2 teaspoons (7 ml) lemon juice in place of the buttermilk, and use a dairy-free cream cheese and baking stick for the topping. Let the milk mixture stand for 5 minutes before using. The cake should remain moist, although the frosting’s texture and tang depend on the dairy-free products you choose.
Use a chocolate ganache topping. For a less tangy finish, warm 1/2 cup (120 ml) heavy cream until steaming, pour it over 4 ounces (113 g) chopped dark chocolate, and let it stand for 2 minutes. Stir until smooth and cool until thick but spreadable before topping fully cooled cupcakes. This makes a glossy chocolate finish; it is softer than cream cheese frosting, especially in a warm room.
Add a little coffee. Replace 1 tablespoon (15 ml) of the stout with 1 tablespoon (15 ml) strong espresso or coffee. The small amount enhances the roasted chocolate notes without turning the cupcakes into coffee cake. Avoid adding extra liquid, as that can change how the cupcakes rise and set.
Make a simpler topping. If cream cheese frosting is not your preference, use a basic vanilla buttercream or leave the cupcakes unfrosted and dust them with powdered sugar just before serving. Unfrosted cupcakes have a more pronounced cocoa-and-stout flavor and are easier to pack for a casual picnic, though they are still best kept covered.
Storage and Reheating
Because the frosting contains cream cheese, refrigerate frosted cupcakes within 2 hours of serving. Store them in a covered container in the refrigerator for 3 to 4 days. Keep the container away from strongly scented foods, since both the cake and frosting can absorb odors. For the best texture, take out only the cupcakes you plan to serve and let them stand at room temperature for about 20 to 30 minutes; do not leave them out for longer than 2 hours.
You generally do not need to reheat frosted cupcakes. If you prefer a slightly warm cake, remove the frosting first and microwave an unfrosted cupcake for about 8 to 10 seconds, then add the frosting back once the cake is just warm. Avoid heating the frosting, which can melt and separate. To freeze, wrap unfrosted, fully cooled cupcakes individually and place them in a freezer-safe container for up to 2 months. Thaw them overnight in the refrigerator or for a few hours at room temperature, then frost. Keep cream cheese frosting refrigerated if storing it separately.
Frequently Asked Questions
Do Guinness cupcakes taste like beer?
They taste primarily like chocolate, with a deeper roasted, malty note in the background. The stout is not meant to dominate or make the cake taste bitter. A dry stout usually gives a more pronounced roasted edge than a sweet stout, while coffee as a substitute creates a more direct chocolate-and-coffee flavor.
Can I make the batter ahead?
It is best to bake the batter soon after mixing. Once the wet and dry ingredients meet, the baking powder and baking soda begin working, so a long wait can reduce the cupcakes’ lift. For easier planning, measure the dry ingredients and refrigerate the wet ingredients separately a few hours ahead, then combine them just before baking.
Why did my cupcakes sink in the middle?
A sunken center can result from underbaking, opening the oven door repeatedly, or adding too much leavening. Check that the center is set and reaches the specified temperature before taking the pan out. Also measure baking powder and baking soda accurately, and avoid moving the pan while the cupcakes are still rising.
Can I use a different beer?
Yes. A dry porter or another dark stout can work, although its sweetness and roast level may change the final flavor. Avoid strongly flavored or very bitter beers if you want the cocoa to remain the main note. For a nonalcoholic option, nonalcoholic stout is the closest substitute; coffee is another workable choice but changes the flavor in a different direction.
Can I make these cupcakes without cream cheese frosting?
Yes. Vanilla buttercream, chocolate ganache, or a light dusting of powdered sugar all work. A sweeter topping emphasizes the chocolate, while the cream cheese version adds tang that balances the cake. If you leave the cupcakes unfrosted, keep them covered so the surfaces do not dry out.
Can I bake the batter as a cake instead?
You can use the batter in a greased and lined 9-inch (23 cm) round pan, but the baking time will be longer and depends on the pan material and depth. Begin checking around 25 minutes and continue until the center is set, a tester shows no wet batter, and the egg dish reaches at least 160°F (71°C). Cool the cake fully before frosting, and do not assume the cupcake baking time applies to a larger pan.
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