Name: Guinness Cupcakes with Espresso Frosting
Prep time: 10 min
Cook time: 30 min
Total time: 70 min
Ingredients: 1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness®); 4 tablespoons unsalted butter; 0.5 teaspoon vanilla extract; 2 cups all-purpose flour; 2 cups white sugar; 0.75 cup unsweetened cocoa powder; 1.25 teaspoons baking soda; 1 teaspoon salt; 0.75 cup sour cream; 3 eggs; 3 cups powdered sugar; 0.33333334326744 cup unsalted butter, cubed and softened; 3 tablespoons water; 1.5 teaspoons instant espresso powder

Guinness Cupcakes with Espresso Frosting

4.8

(4)

3 Reviews

4 Photos

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!

Recipe by kirstenburns

Updated on February 20, 2023

Prep Time:

10 mins

Cook Time:

30 mins

Additional Time:

30 mins

Total Time:

1 hr 10 mins

Servings:

Yield:

2 dozen

Jump to Nutrition Facts

Ingredients

Cupcakes:

1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness®)
4 tablespoons unsalted butter
½ teaspoon vanilla extract
2 cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
1 ¼ teaspoons baking soda
1 teaspoon salt
¾ cup sour cream
3 eggs

Espresso Frosting:

3 cups powdered sugar
⅓ cup unsalted butter, cubed and softened
3 tablespoons water
1 ½ teaspoons instant espresso powder

Directions

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

Tips

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 (per serving)

238	Calories
7g	Fat
42g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 24
Calories 238
% Daily Value *
Total Fat 7g	9%
Saturated Fat 4g	21%
Cholesterol 38mg	13%
Sodium 177mg	8%
Total Carbohydrate 42g	15%
Dietary Fiber 1g	4%
Total Sugars 32g
Protein 3g
Vitamin C 0mg	1%
Calcium 19mg	1%
Iron 1mg	6%
Potassium 75mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.