Chocolate Guinness Cupcakes

These chocolate Guinness cupcakes must be some of the moistest cupcakes I've ever tried! You cannot taste the Guinness per say, but the Guinness helps to enhance the chocolate flavour so that you end up with deeply chocolaty cupcakes with a slight malty flavour.

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 24 cupcakes
Author Nathalie


For the chocolate cupcakes:

  • 250 ml Guinness Original
  • 250 g (2 sticks + 2 tbsp) unsalted butter cubed
  • 225 g (1 1/2 cups) plain flour
  • 75 g (3/4 cup) cocoa powder
  • 400 g (2 cups) granulated sugar
  • 2.5 tsp bicarbonate of soda
  • 140 ml (1/2 cup + 2 tbps) soured cream
  • 2 large free range egg
  • 1 tsp vanilla extract

For the cream cheese icing:

  • 190 g (1.5 sticks) butter at room temperature
  • 375 g (1+2/3 cup) cream cheese at room temperature
  • 75 g (3/4 cup icing) powdered sugar sifted


  1. Preheat the oven at 160°C. Place the Guinness and butter in a pan over a medium heat and allow the butter to melt, but make sure it doesn't boil. Whisk the cocoa powder and sugar until dissolved, then remove from the heat and allow to cool slightly.
  2. Crack the eggs into a large bowl, add the vanilla extract and soured cream, then beat until well combined with an electric mixer. Gradually pour the Guinness mixture, whisking continuously. Mix the flour and bicarbonate of soda together in a bowl, then add the wet mixture, beating continuously until silky smooth.
  3. Transfer the cupcake mixture to a small jug and carefully fill the paper cases just over two-thirds full. Bake for 20 minutes or until the spring back when touched. Leave to cool, transferring to a wire cooling rack after 5 minutes.
  4. Beat the butter and cream cheese with an electric mixer for 2-3 minutes using the paddle attachment, or until pale and smooth. Sift the icing sugar into a large bowl, then add to the butter mixture in two stages, beating well between each until beautifully smooth - if the mix seems too loose, add a little more icing sugar until the consistency is just right. Start on a low-speed and build up to medium.
  5. Decorate the cupcakes with the icing and sprinkles.