Rich, moist, and just a little grown-up, these Guinness chocolate cupcakes blend stout, cocoa, and Baileys-laced buttercream into one ridiculously cozy bite.
Deep cocoa, tangy sour cream, and a whisper of espresso swirl with Guinness to create soft, dreamy cupcakes. Then come the Baileys frosting swirls, like Irish coffee’s cooler cousin.
If you’ve never baked with Guinness before—first of all, welcome to the club, we’ve got cake. These Guinness chocolate cupcakes are basically the edible version of that feeling when you’re inside on a rainy day, socks on, something good playing in the background, and the whole house smells kind of amazing. They’re very chocolate-forward, without being too sweet, and the beer? It bakes into this deep, roasty vibe that makes everything taste more… well, chocolatey.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Guinness Chocolate Cupcakes
I know, I know—there are a million cupcake recipes out there. But these are something else. Not quirky-just-to-be-quirky, but actually balanced and fun.
- Deep, rich chocolate flavor: The Guinness, cocoa powder, and a hit of espresso team up for a no-nonsense chocolate punch.
- Fluffy but moist texture: Sour cream is the secret sidekick here, making each bite soft and lush.
- A grown-up frosting twist: Baileys brings creaminess and that unmistakable Irish charm to the buttercream.
- No complicated steps: It’s all pretty chill. A few bowls, some whisking, then bake and frost.
- They sit well overnight: The flavor actually deepens, which makes them great to prep ahead.
- Perfect for any occasion: Whether it’s St. Paddy’s or just a Tuesday, these fit right in.
Ingredient Notes
Let’s walk through the ingredients like we’re grocery shopping together, shall we?
- All-purpose flour: Classic and reliable. Gives the cupcakes structure without turning them into bricks.
- Dutch-processed cocoa powder: It’s smoother and richer than regular cocoa. Honestly, it makes a difference here.
- Instant espresso powder (optional): Not required but recommended. It helps the chocolate flavor pop without tasting like coffee.
- Guinness Extra Stout: Adds depth and moisture. The bitterness balances the sweetness, so the whole thing plays nice on your tongue.
- Unsalted butter: Used in both the cupcakes and the frosting. Rich, creamy, and lets you control the salt.
- Light brown sugar + granulated sugar: Brown sugar adds a hint of molasses-ish depth; white sugar keeps things balanced and fluffy.
- Eggs: Room temperature is best, so they blend smoothly.
- Vanilla extract: Just a splash helps round out the chocolate and intensifies the flavor.
- Sour cream: Adds moisture and tang. If you’re out, Greek yogurt can pinch-hit, but sour cream is ideal.
- Baileys Irish Cream: That creamy whiskey note in the frosting? All thanks to Baileys. It’s what makes people lean in for a second bite.
- Powdered sugar: The base of the frosting. You’ll add just enough to get the texture right for piping or spreading.
How To Make This Guinness Chocolate Cupcakes
Get that oven going, tie on an apron (totally optional), and let’s make something amazing.
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Preheat and prep: Crank your oven to 350°F (175°C) and grab two muffin pans. Line them with cupcake liners unless you want to try peeling cupcakes off the pan later. Trust me, liners make life easier.
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Whisk the dry stuff: In a medium bowl, whisk together the flour, cocoa, espresso (if using), baking soda, baking powder, and salt. This part smells like a chocolate bakery exploded, in a good way.
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Cream the butter and sugars: In a large bowl, beat the softened butter with both sugars until pale and fluffy. This takes about 3 to 4 minutes and will look light and airy—keep it going until it’s almost whipped.
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Add the eggs, vanilla, and sour cream: With the mixer on low, beat in the eggs one at a time. Then add the vanilla and sour cream. The batter will look luxurious at this point, like chocolate mousse before its glow-up.
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Mix in the dry ingredients and Guinness: You’ll alternate here—start with the dry mix, then pour in some Guinness, go back to the dry, finish with Guinness. If you dump it all at once, it might get clumpy or overly moody.
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Bake: Divide the batter between your liners. They should be about 2/3 full. Bake for 16 to 18 minutes. A toothpick stuck in the center should come out with a few moist crumbs, not goo.
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Cool completely: Let them cool in the pan for 5 minutes, then move to a wire rack. Frosting warm cupcakes results in very sad puddles, so be patient.
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Make that Baileys frosting: Beat the butter until fluffy, then slowly add the powdered sugar, vanilla, and salt. Once smooth, pour in the Baileys and mix until creamy. You may need to tweak the consistency—add more sugar if it’s too soft, or a splash of cream if it’s skeleton-stiff.
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Frost away: Use a piping bag if you’re feeling fancy, or just smear generous swoops with a spoon. Garnish with chocolate shavings or sprinkles if you like a bit of bling.
Storage Options
Let’s talk leftovers (if any survive—I get it).
Once frosted, these cupcakes hang out happily at room temp for a day or two, especially if your kitchen’s not too warm. After that, move them to the fridge in an airtight container. The frosting firms up a bit but stays smooth once it sits out for 15 minutes.
Now for freezing: totally doable. Freeze unfrosted cupcakes, wrapped individually in plastic wrap, then stash them in a zip-top freezer bag. They’ll keep up to 2 months. When ready to serve, thaw at room temperature, then frost like nothing ever happened.
Can you freeze them frosted too? You can, but the texture’s a bit iffy. The buttercream may pick up freezer burn or separate when it thaws. So if you’re prepping ahead, freeze the cakes and frost fresh.
Variations and Substitutions
Want to get creative? Or maybe you’re working with what’s in the pantry? No problem.
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Swap the Guinness: Use another stout or porter beer—just avoid anything overly hoppy like an IPA. Too bitter, not great with chocolate.
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Try a different frosting: Cream cheese frosting works beautifully here, especially if you skip the Baileys. Still rich, still indulgent.
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Make it non-alcoholic: Use decaf coffee in place of the Guinness (about 3/4 cup) and skip the Baileys in the frosting. Still tasty, no buzz.
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Go mini: Use a mini muffin pan and cut the baking time to around 10–12 minutes. Perfect for potlucks or people with small-bite mentalities.
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Add chocolate chips: If you need more chocolate (and who doesn’t?), stir mini semi-sweet chips into the batter just before baking.
What to Serve with Guinness Chocolate Cupcakes
These cupcakes are absolutely capable of stealing the show. But if you’re building a whole vibe—cozy night, party tray, what have you—here’s what rounds them out nicely.
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A cozy meal like quiche Lorraine: Salty-savory quiche followed by rich chocolate cupcake? Yes, please. It’s the kind of balance my taste buds live for.
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Coffee or Irish coffee: The slight bitterness from coffee pairs like a dream with these. If it’s after dinner, go full cozy cafe mode and make it Irish.
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Fresh berries: Something tart like raspberries or blackberries cuts the richness. Arrange them in a bowl nearby and casually pretend this makes it a healthy plate.
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A crunchy snack plate: If it’s a party spread, offset the soft cupcake texture with things that crunch. Think spiced nuts, salted popcorn, or those addictive little pretzel sticks.
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Dessert bar moment: Round out the sweet table with other bite-sized options, like oatmeal carmelitas or maybe even gooey Nutella brownies. Chaos, but make it chocolatey.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can you taste the Guinness in these cupcakes?
Surprisingly, no—not in a boozy way. The Guinness bakes out the alcohol and leaves a rich, malty backbone that enhances the cocoa flavor. It’s more “why is this chocolate so good?” than “who poured beer into my cupcake?”
Do I have to use Baileys for the frosting?
Nope! If you’re avoiding booze or just don’t have Baileys on hand, you can substitute milk or cream. For flavor, a splash of coffee or a dash of vanilla extract works nicely. The texture stays creamy, and you’ll still end up with a dreamy buttercream.
Can I make the cupcakes ahead of time?
Absolutely. You can bake the cupcakes a day or even two in advance, then keep them covered at room temp or pop them in the fridge. Wait to frost them until closer to serving time for the best texture (and aesthetics, honestly).
How do I know when they’re done baking?
Use the toothpick rule. Stick one in the center of a cupcake—it should come out clean or with just a few moist crumbs. If there’s actual batter stuck to it, give them another couple of minutes and try again.
Guinness Chocolate Cupcakes with Baileys Buttercream
Ingredients
Cupcakes
- 1 1/3 cups (170 g) all-purpose flour scooped and leveled
- 1/2 cup (50 g) Dutch-processed cocoa powder
- 1 tbsp (6 g) instant espresso powder optional
- 1 tsp (5 g) baking soda
- 1/2 tsp (2 g) baking powder
- 1/2 tsp (3 g) fine sea salt
- 1/2 cup (115 g) unsalted butter softened to room temperature
- 3/4 cup (150 g) light brown sugar packed
- 1/2 cup (100 g) granulated sugar
- 2 large eggs room temperature
- 2 tsp (10 ml) vanilla extract
- 3/4 cup (180 g) sour cream
- 3/4 cup (180 ml) Guinness Extra Stout room temperature
Baileys Buttercream Frosting
- 1/2 cup (115 g) unsalted butter softened to room temperature
- 2 cups (240 g) powdered sugar sifted, more as needed
- 2 tbsp (30 ml) Baileys Irish Cream plus more as needed
- 1/2 tsp (2.5 ml) vanilla extract
- 1/4 tsp (1 g) fine sea salt to taste
- chocolate shavings or sprinkles optional, for garnish
Equipment
- Muffin tin
- Parchment Cupcake Liners
- Mixing bowls
- Electric mixer
- Wire rack
Instructions
- Preheat oven to 350°F (175°C). Line two muffin tins with cupcake liners.
- In a medium bowl, whisk together flour, cocoa powder, instant espresso (if using), baking soda, baking powder, and salt.
- In a large mixing bowl, beat the softened butter with both the brown sugar and granulated sugar using an electric mixer on medium-high speed until light and fluffy, about 3–4 minutes.
- Reduce mixer speed to low. Beat in eggs, one at a time, scraping down sides as needed, then add vanilla extract and sour cream. Mix until smooth.
- Add the dry ingredients in three additions, alternating with the Guinness. Start and end with dry ingredients. Mix only until just incorporated—do not overmix.
- Divide batter among cupcake liners, filling each about 2/3 full.
- Bake for 16–18 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- For the Baileys Buttercream: In a large bowl, beat butter until smooth and fluffy. Gradually add powdered sugar, vanilla extract, and salt, beating until smooth. Add Baileys and beat until creamy. Adjust consistency by adding more Baileys (if too thick) or more sugar (if too thin).
- Frost the cooled cupcakes using a piping bag or spatula. Garnish with chocolate shavings or sprinkles if desired.
