chocolate guinness cupcakes

March 14, 2011

My friend Liz sent me a recipe a few months back with a note attached that said (I’m paraphrasing) “Oh my god, you should make this immediately, it’s amazing!”

I bookmarked it and had kind of forgotten about it until last week when I remembered St. Patrick’s Day was right around the corner. Instead of making the full cake recipe, I decided to adapt it to make cupcakes.

If you’re adapting a cake recipe into cupcakes, here are a few tips, from The Kitchn.

These little cupcakes are glorious with a rich, cream cheese-based frosting. They’re soft and spongy cakes, due to all that lovely Guinness-y moisture. Next time I make them I think I’ll add some Baileys to the frosting in place of some of the cream – that, my friends, would be pure perfection.

If you’re going out boozing on St. Paddy’s Day, I think you should probably line your stomach with several of these before you go. Okay, maybe that’s a bad idea. Just don’t do anything I wouldn’t do. And do make these cupcakes. Kapeesh?

Chocolate Guinness Cupcakes

adapted from Nigella Lawson’s Chocolate Guinness Cake


  • 8.5 fl oz Guinness
  • 9oz  unsalted butter (2 sticks plus 2 tbsp)
  • 3 oz cocoa (6 tbsp)
  • 14 oz sugar (2 cups)
  • 5 fl oz sour cream
  • 2 eggs
  • 1 tablespoon real vanilla extract
  • 9 oz  all purpose flour, sifted (2 cups)
  • 2 1/2 teaspoons baking soda


  • 10 oz cream cheese
  • 5 oz confectioner’s sugar (1 cup)
  • 1/2 cup heavy whipping cream
  1. Preheat the oven to 350 F, and butter and put cupcake liners into molds.
  2. Pour the Guinness into a large wide saucepan, add the butter – in spoons or slices – and heat until the butter’s melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and baking soda.
  3. Pour the cake batter into the cupcake holders and bake for 20 minutes or until a toothpick inserted comes out clean. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake.
  4. When the cupcakes have cooled completely make the icing. Lightly whip the cream cheese until smooth, sieve over the confectioner’s sugar and then beat them both together. Or do this in a processor, putting the unsieved confectioner’s sugar in first and blitz to remove lumps before adding the cheese.
  5. Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cupcakes so that they resemble the frothy top of the famous pint.

Serves: Makes 36 cupcakes

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{ 10 comments… read them below or add one }

Evan Thomas March 14, 2011 at 9:00 am

These look terrific! Any boozy cupcake has to be good, right? ;-)
Happy birthday!


Danielle March 14, 2011 at 9:10 am

Oh my YUM. Happy St. Patrick’s Day indeed! One of my best friends served Guinness & Jameson cake with Bailey’s icing for her birthday. She’s Irish. Obviously :)


brandi March 14, 2011 at 9:59 am

Happy Birthday to you!

And happy Monday to me with these :) I wish I had the ingredients to make them today!


Dad March 14, 2011 at 1:40 pm

Happy Birthday Darling!


holly March 14, 2011 at 2:41 pm

yes, please! i think you shall have 3 or 4 yourself to celebrate the day of your most glorious birth. hope you are having an amazing day – love youuuuu!


Lynn @ I'll Have What She's Having March 14, 2011 at 6:46 pm

These look so good! I think I might attempt these and some boozing!


Angharad March 15, 2011 at 9:07 am

Good choice, Lynn!


Kate KHR March 16, 2011 at 12:31 pm

I can attest from personal experience that these were AMAZING. Happy day of birth (again, belatedly), Angharad :)


Angharad March 16, 2011 at 3:11 pm

Thanks and thanks again, Kate!


kero June 9, 2013 at 3:24 pm

Just made these and they are so moist and yummy. I took your suggestion and added Bailey’s to the frosting — genius. This is my new cream cheese frosting recipe! The only thing I would change for the next time I make these (because I’m totally making these again) is to up the chocolate flavor. Perhaps melt some into the butter/Guinness step. TY!!


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