My husband loves Guinness® so I thought it would be fun to make cupcakes one year for his birthday -- he loves them. Now he gets them for every birthday! They are a nice mellow flavor: not too sweet, yet still chocolaty. Goes great with the espresso frosting!

kirstenburns
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Cupcakes:
Espresso Frosting:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.

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  • Combine stout beer, butter, and vanilla extract in a small saucepan over medium heat. Stir occasionally until butter is melted. Pour into a large mixing bowl and set aside to cool for at least 10 minutes.

  • Whisk flour, sugar, cocoa powder, baking soda, and salt in another large bowl. Pour gradually into the beer mixture, beating with an electric mixer on medium speed. Beat in sour cream and eggs, one at a time, until batter is smooth.

  • Divide batter among the lined muffin cups, filling each one 3/4 of the way.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 22 to 28 minutes. Leave in the tins for 5 minutes. Transfer to a cooling rack to cool completely.

  • Meanwhile, make the frosting. Combine powdered sugar and butter in a bowl. Beat on low speed until creamy. Mix water and espresso powder in a bowl until espresso is dissolved. Pour into the bowl and beat frosting on medium-high speed until fluffy.

  • Cover tops of cooled cupcakes with frosting.

Cook's Notes:

I usually use 2 to 3 tablespoons brewed espresso.

If making mini cupcakes, bake for 17 minutes.

If frosting is too thick, add a few drops of water (or more espresso) to get the desired consistency.

Nutrition Facts

237 calories; 7.1 g total fat; 38 mg cholesterol; 177 mg sodium. 41.9 g carbohydrates; 2.7 g protein; Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/29/2020
Great cupcakes! Really like the combo of flavors going on here--the stout and espresso go well together, without overpowering each other. If I had one thing I'd do differently, it would be to add a touch more cocoa powder to the cupcakes--I like a really strong chocolate flavor, and wanted it to stand out a bit more for my personal tastes. The cupcake batter itself was super liquidy, but it did bake up well. They only needed 18-20 minutes to bake in my oven, and the recipe made 23 perfect cupcakes. I ended up adding a full tablespoon of espresso powder, a 1/2 cup butter, a 1/2 tsp of vanilla, pinch of salt, and a tablespoon of heavy cream to get the frosting to the flavor and consistency I wanted. I did not have enough to frost all 23 cupcakes, but I think another 1/3 batch of frosting would have covered that. Overall, we really enjoyed these! Thanks for the recipe! Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/29/2020
Great cupcakes! Really like the combo of flavors going on here--the stout and espresso go well together, without overpowering each other. If I had one thing I'd do differently, it would be to add a touch more cocoa powder to the cupcakes--I like a really strong chocolate flavor, and wanted it to stand out a bit more for my personal tastes. The cupcake batter itself was super liquidy, but it did bake up well. They only needed 18-20 minutes to bake in my oven, and the recipe made 23 perfect cupcakes. I ended up adding a full tablespoon of espresso powder, a 1/2 cup butter, a 1/2 tsp of vanilla, pinch of salt, and a tablespoon of heavy cream to get the frosting to the flavor and consistency I wanted. I did not have enough to frost all 23 cupcakes, but I think another 1/3 batch of frosting would have covered that. Overall, we really enjoyed these! Thanks for the recipe! Read More
Rating: 5 stars
08/08/2019
really great! Read More
Rating: 5 stars
02/29/2020
Great cupcakes! Really like the combo of flavors going on here--the stout and espresso go well together, without overpowering each other. If I had one thing I'd do differently, it would be to add a touch more cocoa powder to the cupcakes--I like a really strong chocolate flavor, and wanted it to stand out a bit more for my personal tastes. The cupcake batter itself was super liquidy, but it did bake up well. They only needed 18-20 minutes to bake in my oven, and the recipe made 23 perfect cupcakes. I ended up adding a full tablespoon of espresso powder, a 1/2 cup butter, a 1/2 tsp of vanilla, pinch of salt, and a tablespoon of heavy cream to get the frosting to the flavor and consistency I wanted. I did not have enough to frost all 23 cupcakes, but I think another 1/3 batch of frosting would have covered that. Overall, we really enjoyed these! Thanks for the recipe! Read More
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