Adapted from my chocolate cupcakes, these moist Guinness chocolate cupcakes are made with reduced Guinness beer for deep flavor. They’re flecked with real espresso powder and topped with ultra creamy and flavorful mocha Guinness buttercream. Consider these your perfect St. Patrick’s Day dessert!
Even if you aren’t particularly into beer, I’m confident you’ll appreciate these Guinness chocolate cupcakes. Guinness stout, with its roast coffee and caramel undertones, is often used in baking and almost always paired with chocolate. The two are a natural pairing because Guinness, like coffee, intensifies chocolate’s natural flavor. The desserts don’t usually taste like beer, just an accentuated chocolate with a malty background.
But, this is baking. And, as I’ve drilled into your head, baking is a science. You can’t add a bunch of ingredients to batter without facing some consequences. So how can we pack Guinness flavor into chocolate cupcakes while maintaining a pleasant texture?
Call it a stroke of Irish luck! Because I cracked the code to infuse real Guinness flavor into soft and moist chocolate cupcakes. You’ve come to the right place today.
These Guinness Chocolate Cupcakes Are:
- Extra chocolate-y
- Not overly sweet
- Lightly flavored with real Guinness stout
- Hinted with caramel, coffee, and malty undertones
- Soft and super moist
- Piled high with mocha Guinness buttercream
- Perfect for St. Patrick’s Day!
One reader, JC, commented: “These are some of the best cupcakes I have ever eaten. I absolutely love the flavors and they smell incredible. I don’t usually like to eat frosting on its own, but I was licking the spatula with this one. ★★★★★“
Video Tutorial: How to Make Guinness Cupcakes
Best Way to Make Guinness Cupcakes: Reduce the Beer
Have you tried my Guinness brownies or Guinness chocolate cake before? Because I took what I learned from those recipes and applied it here. To impart enough flavor into the Guinness cupcakes AND frosting, we’d have to use a crazy amount of beer, which would ruin the batter. So let’s reduce the beer down on the stovetop first. The heat evaporates the liquid, but leaves the flavor. We also do this with champagne in my mimosa cupcakes and champagne frosting. And with strawberries in my strawberry cake, too.
- This step is really easy. Pour an entire bottle of Guinness into a saucepan. (Nothing to waste!) Bring it to a boil and then let it simmer until it’s reduced to just 2/3 cup (160g/ml). This takes around 15 minutes. You’ll end up with less than half the liquid you started with, but triple the flavor.
We’ll use 1/2 cup (120g/ml) of reduced Guinness in the cupcake batter and the remaining 2 Tablespoons in the mocha Guinness frosting.
Other Ingredients in Guinness Chocolate Cupcakes
These Guinness chocolate cupcakes required a lot of recipe testing, but I’m so happy with the results and know you will be too! Let’s quickly review the other ingredients and why each is crucial to your results.
- All-Purpose Flour: Flour is the base of this recipe. Use all-purpose, not cake flour. When paired with cocoa powder, cake flour is too light.
- Unsweetened Cocoa Powder: Make sure you use natural cocoa powder.
- Espresso Powder: Espresso powder complements the chocolate and Guinness flavors. Without it, the cupcakes definitely taste like they are lacking something. Espresso powder is sold in the coffee aisle of most grocery stores.
- Baking Soda: When paired with the acidic ingredients in this cupcake recipe (cocoa, brown sugar, beer, sour cream), the baking soda adds lift. I tried adding baking powder, but it created too much rise and dried out the final cupcakes.
- Salt & Vanilla Extract: Flavor and more flavor!
- Vegetable Oil: Most Guinness cupcake recipes I’ve tried in the past several years call for softened butter as the fat, and I’ve always been disappointed with how dry the cupcakes taste. Oil is a guaranteed moist-maker in cakes and cupcakes. And after testing this recipe, I concluded the perfect amount is 1/2 cup + 1 Tablespoon. An odd amount, but that 1 extra Tablespoon adds necessary moisture.
- Brown Sugar: Why use unflavored white sugar when we can add molasses-moistened brown sugar?!
- Eggs: Eggs add structure, lift, and binding.
- Sour Cream: My crowning glory in vanilla cupcakes makes its appearance here, too. Sour cream is an unbeatable ingredient in baking, adding moisture, softness, and unparalleled tenderness.
Overview: How to Make Guinness Cupcakes
After the reduced Guinness beer has cooled for 10–15 minutes, you can begin to make the cupcake batter. This is a very straightforward recipe, one I adapted from my regular chocolate cupcakes. (Truly… if you know how to whisk, you can make these cupcakes.) Whisk the dry ingredients together in one bowl, the wet ingredients together in another bowl, combine the two, pour in the beer, and whisk until everything is combined. Could this batter BE any easier? 😉
Remember when I drilled “no more than 1/2 full” into your head when filling the cupcake pans for my regular chocolate cupcakes? (Too much batter ruins them since the batter is so thin.) Today’s cupcake batter is slightly thicker, so we don’t have to be quite as particular.
In general, it’s best to fill your cupcake liners 2/3 full.
Mocha Guinness Buttercream
We’ll have some leftover reduced Guinness from the cupcakes, so why not add it to our frosting?! This buttercream is impeccably flavored with hints of cocoa, espresso, and vanilla—all of which pair perfectly with the malty flavor of Guinness. Not only this, it’s extra buttery and has a pinch of salt to balance out all the flavors.
- I used my favorite Ateco 849 tip to swirl the frosting on top. It’s a bit larger than the tip I use for St. Patrick’s Day cookies. I love this particular piping tip for cupcakes and used it for my peanut butter cupcakes too. Start in the center of the cupcake and swirl upward.
I love that the cupcakes themselves aren’t overly sweet, so adding frosting isn’t overdoing it! Truly a cupcake where the flavors (not necessarily the sugar) shine.
Other St. Patrick’s Day Recipes
- Mint Chocolate Brownies
- Guinness Brownies
- Lucky Charms Treats
- Baileys and Coffee Cupcakes
- Irish Soda Bread
- Mint Chocolate Swirl Bark
Guinness Chocolate Cupcakes with Mocha Guinness Buttercream
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours, 35 minutes (includes cooling)
- Yield: 16 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
The BEST way to impart real Guinness flavor into chocolate cupcakes is to reduce it down on the stove first. This packs in flavor without altering the cupcake’s texture. Read the recipe in full before beginning.
Ingredients
- one (11.2–12-ounce (330–355ml) bottle Guinness Draught Stout beer
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1/2 cup (41g) unsweetened natural cocoa powder
- 1 and 1/2 teaspoons espresso powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup + 1 Tablespoon (135ml) vegetable or canola oil
- 1 cup (200g) packed light or dark brown sugar
- 2 large eggs, at room temperature*
- 3/4 cup (180g) full-fat sour cream, at room temperature*
- 2 teaspoons pure vanilla extract
Mocha Guinness Buttercream
- 2 Tablespoons (30g/ml) reduced Guinness from step 1
- 2 teaspoons espresso powder
- 1 and 1/4 cups (282g) unsalted butter, softened to room temperature
- 4 and 1/2 cups (550g) confectioners’ sugar
- 1 Tablespoon (5g) unsweetened natural cocoa powder
- 1 Tablespoon (15g/ml) milk
- 1 teaspoon pure vanilla extract
- pinch of salt, to taste
Instructions
- In a small saucepan, bring the Guinness to a boil over medium-high heat. Once boiling, reduce to medium heat and allow to simmer until reduced down to 2/3 cup (160g/ml), about 12–15 minutes. Set 1/2 cup (120g/ml) aside to cool for 10–15 minutes before using in the cupcake batter. While it’s warm, mix the rest of the reduced Guinness (about 2–2.5 Tablespoons) with the 2 teaspoons of espresso powder used in the frosting. Set this mixture aside for step 5. You can do this step 1 day ahead of time if needed. Refrigerate overnight. Bring reduced beer to room temperature before using in both the cupcake batter and frosting.
- Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Line a second pan with 4 liners—this recipe makes about 16 cupcakes. Set aside.
- Whisk the flour, cocoa powder, espresso powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the oil, brown sugar, eggs, sour cream, and vanilla together until completely smooth. Pour the wet ingredients into the dry ingredients, add the 1/2 cup (120ml) reduced Guinness, then whisk until *just* combined. Do not over-mix. The batter will be on the thinner side.
- Pour or spoon the batter into the liners. Fill each 2/3 full to avoid spilling over the sides or sinking. Bake for 19–22 minutes, or until a toothpick inserted in the center comes out clean. Don’t over-bake, which will dry out the cupcakes. Begin checking for doneness at 19 minutes. For around 36 mini cupcakes, bake for about 11–13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
- Make the frosting: Have the Guinness/espresso powder mixture from step 1 handy. In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until completely smooth and creamy, about 2–3 minutes. Add the confectioners’ sugar, cocoa powder, reduced Guinness/espresso powder mixture, milk, and vanilla extract. Beat on low for 30 seconds then increase to high speed and beat until combined and creamy. Taste. Add a pinch of salt if desired. (I always add 1/8 teaspoon.) If you want the frosting a little thicker, add 1/4 cup (30g) of confectioners’ sugar.
- Frost cooled cupcakes. I piped a basic tall swirl using Ateco 849 piping tip.
- Leftover cupcakes keep well covered tightly in the refrigerator for 3 days. I recommend a cupcake carrier for storing and transporting decorated cupcakes.
Notes
- Make Ahead & Freezing Instructions: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Freeze frosted or unfrosted cupcakes for up to 2–3 months. Thaw overnight in the refrigerator.
- Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Piping Bag (Reusable or Disposable) | Ateco 849 Piping Tip | Cupcake Carrier (for storage)
- Espresso Powder: I highly recommend this addition to deepen the chocolate and stout flavors, though you can leave it out in the cupcakes and frosting if necessary. Espresso powder is like instant espresso, found in the coffee aisle. You can also use instant coffee granules. (Not ground coffee.) Read through the recipe before beginning because you will actually use the espresso powder needed for the frosting in step 1.
- Sour Cream: Sour cream is strongly recommended for the best taste and texture. A full-fat plain yogurt would work instead, though the cupcakes may not be as light.
- Milk in frosting: You can use any milk, dairy or nondairy. You could also use heavy cream or half-and-half, too.
- Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. See my post on why room temperature ingredients are important for more information.
- Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!
Reader Comments and Reviews
So I used the frosting recipe for a chocolate cake and it was amazing! I substituted the Guinness for Bailey’s and used less Espresso (to give it a stronger Bailey’s flavor). It was fantastic!!
Also, I’ve used Guinness in cake before and it is fantastic! It gives it a nice, rich flavor. Highly recommend!
Hello,
I do not have any piping tips or piping bags. Could I just use a ziploc bag with a hole in the corner?
Thank you!
Yes you could, Maddie! Or even just use a knife or small spatula to spread the frosting.
This is a delicious recipe! It was my husband’s birthday so I made one 9 inch cake (ready at about 30 minutes). Instead of Guinness I used a more chocolaty stout (Dragon’s Milk Stout). I used a different frosting. The cake was moist and dense – almost fudge like. Very good and rich. It needs very little frosting. Next time I might pair it with a simple cream cheese frosting…or a Bailey’s or Kahlua frosting. Or just whip cream. Excellent!
Hi sally! I just want to say this cake is heaven! I made 1.5 times the qty and baked in 2 8” cake tins for 40 mins. Perfectly moist, soft, velvety and melt in mouth. I have baked Guinness cake before using butter, it’s indeed very dry. This is by far the best Guinness cake I have baked. Or better than chocolate cake! Just wondering if I were to replace Guinness with just water or milk. Is that possible to have the same result? Would love to replace my fav chocolate cake recipe with this.
Hi Kendall! Though I haven’t tested it, I’m sure you could simply replace the reduced Guinness with whole milk. I wouldn’t use water. I’m so glad you enjoy these!
Hi, do you think peanut butter could be worked into the frosting? It’s tradition for my husband to have peanut butter frosting on his birthday cakes!
Hi Kendra, You can follow this recipe for Chocolate Peanut Butter Frosting. If you wish to add the mocha flavor you can add the espresso powder without making any other changes. If you also wish to add the reduced Guinness you can decrease the milk. Let us know if you try it!
LOVE this recipe. Tested these to make for an Irish weekend with our neighbors and they came out so good. We added a tad bit more expresso powder to the frosting bc we wanted a stronger mocha flavor. So delicious. Made the 32 minis for easier sharing. thank you!
Sally, I have so much enjoyed eating my way through your recipe collection! Thank you for being you. These cupcakes sound delicious. Can I make a 1 1/2 recipe for two 9 inch pans? How long would they bake? Thanks!
Hi Mary, We haven’t tested this as a cake but but an 11×7 inch or anything slightly smaller than a 9×13 pan should be great! Or make as written for two 9-inch pans for two thin round cakes. I’m unsure of the exact bake time needed but use a toothpick to test for doneness.
Hi Mary, I tested with 1.5 receipe in two 8 inch cake pans. Can slice into 4 layers (each layers 1.3inch). Baking time around 40-45 mins. Hope tis helps!
Thank you for this amazing delicious recipe. Everybody loved them.
Hi Sally! Would you say this is your go-to mocha cupcake recipe? I’m currently looking for a *simple* mocha cupcake recipe that doesn’t actually require bells and whistles (like Nutella or Guinness beer), but I’m scared of trying recipes that ARE NOT from you. Hehe. With my one year of baking, I’ve only mostly trusted your recipes since you haven’t failed me yet. Haha. So now, I’m looking for a simple mocha cupcake recipe, but if you really *really* suggest using Guinness on this, then I would try to look for it. But if you could also suggest any substitutions or any recipe variation that does not use this nor Nutella, I would love to hear it. 😀
Hi Bobbie, I recommend our mocha cupcakes. No beer or Nutella required (though the Nutella frosting they’re topped with is quite delicious)!
Hi Sally! Loved this recipe! I’ve made quite a few of your recipes and this one has taken place as my favorite cupcake recipe I’ve made yet. It was so good that my mom wants it as a birthday cake. I wanted to double the recipe and split it into 3 or 4 layers using 8 inch pans. I was wondering if doubling the recipe would be ok or if I should make this recipe twice. I was also wondering the same about the frosting (if I should double it or make it twice). Thanks for all your amazing recipes! I get so many compliments on my baking and it’s all thanks to you. 🙂
Hi Sally,
Would this mix be thick enough to hold up chocolate chips?
Also would it be possible to replace the Guinness with coffee?
Hi Lucy, the same amount of coffee should work instead of Guinness. You can add chocolate chips to the batter– I recommend 1 cup.
Could you make this into a cake? And if so.. what would you use for filling?
Hi Jessica, I haven’t tested this as a cake but but an 11×7 inch or anything slightly smaller than a 9×13 pan should be great! Or 2 9-inch pans for 2 thin round cakes. You can use this frosting between the layers if making a layer cake.
I do not have access to sour scream or yogurt, can i use buttermilk instead?, if yes, should I use the same amount?
Hi Hannah, I don’t recommend replacing the sour cream with liquid buttermilk. The same amount of plain yogurt is the best substitution.
The flavor is delicious. The Guinness buttercream might be our favorite though. Thanks for the great recipe sally.
I don’t even like Guinness, and these were very good and moist. I brought them to a party for St. Patrick’s day this year, and they were a hit.
I made these cupcakes and they are ridiculously good! What a great recipe! Thank you so much for sharing!
Im looking forward to making these!
If I wanted to omit the Guiness (insert gasp) in the frosting, would you make any other changes to keep a good consistency?
A little milk or heavy cream in its place works!
These are AMAZING ! Perfectly moist with an intense flavor! Thanks so much! Will they freeze well btw?
I’m so glad you enjoyed them, Yan. You can freeze frosted or unfrosted cupcakes for up to 2-3 months. Thaw overnight in the refrigerator.
Hi Sally.
I made these today. The cupcakes rose beautifully in the oven but sank when they cooled down. So disappointed as they tasted amazing. Any idea why this happened?
Regards
Antoinet
Hi Antoinet, I’m glad you enjoyed the taste! If your cupcakes sink they are either not 100% baked through and need another minute in the oven or the cupcake liners were filled too high.
Well we didn’t have much of a St Patricks Day celebration this year but still we made a festive dessert recipe, even though a week late! These were delicious cupcakes and the frosting was unbelievable! We can always count on you Sally. Thanks for all these recipes especially when the world is in chaos!
Hi Sally,
Do you think i’d be able to make this as a cream cheese frosting rather than buttercream?
Absolutely, but it would be rather thin with the addition of the liquid (reduced Guinness). I recommend following my cream cheese frosting recipe and adding the reduced Guinness/espresso powder. You can add more confectioners’ sugar to thicken and a pinch of salt (to offset the sweetness).
AMAZING. I brought these to work (with my boss’s blessing of course) and they were a huge hit! One coworker is convinced I actually used magic. I had never baked with Guinness before, and I was blown away by the depth of flavor in these. The frosting was just perfection; you can taste each of the flavors without any of them being too overpowering. I will absolutely be making these again.
The combination of the delicate moist crumb and the butter cream frosting is a marriage made in heaven. Thank you Sally for another incredible recipe.
I made this today 3/17/2020. This recipe is excellent! I’ve never had a Guinness Chocolate cake before and wow, it’s delicious!!! I didn’t have cupcake liners so I baked it in an 8 inch square cake pan. Turned out beautifully. I halved the frosting (which I could eat by the spoonful) and it was the perfect amount. Yum, yum. Just a lovely recipe. St. Patrick would love this I’m sure!!
I had friends over last night for a corned beef dinner and made these for dessert. The cupcakes are all gone. So good, really really good!! Reducing the Guinness is brilliant. The cupcakes were a great balance of Guinness, coffee, and chocolate.
The recipe made ~ 14 cupcakes.
I halved the frosting recipe and it made exactly enough to frost the cakes with none left over.
The only thing I would do different next time is to be sure to sift the dry ingredients together first (flour, cocoa, etc) to get the lumps out of the cocoa so I don’t have to risk over-stirring.
No doubt that I will be making these again, thank you!
Wow!!!! A winner; a fabulous chocolate cupcake and an equally fabulous frosting! You can clearly taste the wonderful mix of espresso in the frosting and the cupcake has a marvelous texture and flavor. So good!!
Hi Sally,
I can’t seem to find Guiness extra stout where I live (Vancouver, Canada). I’m hoping the recipe will work with Guiness draught. Any thoughts?
Sure can!
Hello Sally. Can I use chocolate stout for this recipe if I don’t have Guinness?
Sure can!
Hi. Love your recipe. My husband is an Irish, your Guinness brownie is his favorite one!! I want to bake this for St. Patrick’s day party this weekend.
If I bake this cake with round spring pan, which size to use? And baking time would be how long? Thanks!!
Hi Maki! I’m not entirely sure, but an 11×7 inch or anything slightly smaller than a 9×13 pan should be great! Or 2 9-inch pans for 2 thin round cakes.
Can I turn this into a 9 x 13 cake? I have a beautiful pink glass dish that’s so pretty to use for making one layer birthday cakes.
Hi Brenda! I haven’t tried it. I expect you’d need 1.5x this amount of batter to fit that size cake pan.