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Guinness Cupcakes with Sweet Cream Frosting Recipe

Guinness Cupcakes with Sweet Cream Frosting

Moist Guinness chocolate cupcakes are topped with fluffy vanilla sweet cream frosting for a rich and festive dessert. This recipe makes approximately 24 standard cupcakes.
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Prep Time 20 minutes
Cook Time 17 minutes
Total Time 1 minute
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Guinness Chocolate Cupcakes
  • 1 cup Guinness stout
  • 1 cup Unsalted butter, cut into pieces
  • 3/4 cup Unsweetened cocoa powder
  • 2 cups All-purpose flour
  • 2 cups Granulated sugar
  • 1 1/2 teaspoons Baking soda
  • 3/4 teaspoon Fine salt
  • 2 Large eggs
  • 2/3 cup Sour cream
Sweet Cream Frosting
  • 1/2 cup Unsalted butter, softened
  • 1/2 cup Heavy cream
  • 4 cups Confectioners’ sugar, sifted if lumpy
  • 2 teaspoons Pure vanilla extract

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line two standard 12-cup muffin pans with paper liners.
  2. Place the Guinness and butter in a saucepan over medium heat. Warm until the butter melts, taking care not to bring the mixture to a boil.
  3. Remove the saucepan from the heat and whisk in the cocoa powder until smooth. Allow the mixture to cool for several minutes.
  4. In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt.
  5. In another bowl, beat the eggs and sour cream until smooth. Whisk in the slightly cooled Guinness mixture.
  6. Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix the batter.
  7. Divide the batter among the paper liners, filling each about two-thirds full. Bake for 17–20 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Cool the cupcakes in the pans for about 5 minutes, then transfer them to a rack and cool completely. Beat the softened butter for the frosting, gradually adding the confectioners’ sugar alternately with the heavy cream, then add the vanilla and beat for 2–3 minutes until light and fluffy.
  9. Pipe or spread the sweet cream frosting over the completely cooled cupcakes. Refrigerate frosted cupcakes if the room is warm.

Notes

Let the Guinness-and-butter mixture cool for several minutes before adding it to the eggs and sour cream. Avoid overbaking so the cupcakes remain moist and slightly fudgy. For sturdier frosting, add the heavy cream gradually and use only as much as needed for a spreadable consistency.