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Father’s Day Chocolate Guinness with Buttercream Cupcakes

June 19, 2009

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Chocolate Guinness Cupcakes
with Guinness Buttercream Frosting
Recipe by Vanilla Bake Shop via

Cupcake Batter

  • 2 Cup(s) Guinness Extra Stout
  • 3 Sticks Unsalted Butter
  • 1 1/2 Cup(s) Unsweetened Chocolate Chunks
  • 4 Cup(s) All Purpose Flour
  • 4 Cup(s) Sugar
  • 1 Tablespoon Baking Soda
  • 1 1/2 Teaspoon Salt
  • 4 Large Eggs
  • 1 1/2 Cup(s) Sour Cream
  • Preheat oven to 350 degrees
  • Bring stout and butter to a simmer in a large saucepan over medium heat. Do not boil.
  • Add unsweetened chocolate chunks to hot stout/butter mixture. Whisk until chocolate melts. Turn heat off and let cool.
  • Add sugar to chocolate mixture and whisk to combine.
  • Sift flour, baking soda and salt.
  • In a stand-alone mixer with a whisk attachment, combine the eggs and sour cream on medium speed.
  • Add stout-chocolate mixture to the egg mixture and combine on medium-low speed until encorporated.
  • Slowly add flour mixture in thirds to chocolate mixture with whisk attachment. Scrape the sides with your whisk to make sure you get all the dry ingredients combined.
  • Place cupcake papers in pan and divide batter into cups evenly. Fill about 2/3 of the cup.
  • Bake for 18-24 minutes or until the tops are firm to the touch, and a toothpick comes out clean when inserted into the cupcake.
  • Let cool on wire rack before frosting.

Guinness Buttercream Frosting
  • 2 Cup(s) Unsalted Butter (room temperature)
  • 5 Cup(s) Sifted Powder Sugar
  • 1/2 Cup Milk
  • 1 Whole Scraped Vanilla Bean
  • 1 Tablespoon Vanilla Extract
  • 2 Cup(s) Guinness Extra Stout
  • In a sauce pan, simmer Guinness on low heat for 10-15 min, until it stout becomes reduced and thicker in consistency. Similar to a syrup. *Tip: keep your eye on the store, so stout does not over cook. Let cool.
  • In a stand alone mixer, cream your butter for 1 minute
  • Slowly add the powder sugar in thirds, alternating with a little milk each time till mixture is creamy.
  • Add scraped vanilla bean and vanilla extract.
  • Slowly add reduced Guinness a little at a time. Taste test to desired flavor. You may not use all the Guinness reduction.
  • Place buttercream in a piping bag with a #848 french star tip, frost cupcakes and enjoy!
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