Guinness Chocolate Cupcakes

From Chow’s “Chocolate Guinness Cupcakes



  • 1 (12-ounce) bottle Guinness stout
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1 tablespoon pure vanilla extract
  • 3 large eggs
  • 3/4 cup sour cream
  • 3/4 cup unsweetened cocoa, plus more for garnish
  • 2 cups sugar
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda


  • 1 (8-ounce) package cream cheese, softened
  • 1/3 cup heavy cream (halve this if adding Irish cream)
  • 1 pound confectioners’ sugar
  • Cocoa powder, for dusting
  • Optional: 5 Tbsp or even 1/3 cup Irish cream



  1. In a large mixing bowl, whisk together the cocoa, sugar, flour, and baking soda.
  2. Preheat the oven to 350°F.
  3. In a large mixing bowl, combine the Guinness, milk, vegetable oil, and vanilla.
  4. Beat in the eggs, one at a time.
  5. Mix in the sour cream.
  6. Butter 24 muffin tins and divide the batter among the muffin tins. (if your cupcake is only 2 oz each, you will have batter for 10 extra normal sized muffins)
  7. Gradually mix the dry ingredients into the wet Guinness mixture.
  8. Pour the mixture into the muffin tins or cupcake holders. Remember that it will rise so leave some room unless you really want it to overflow. LEAVE IT ONLY 3/4 WAY!
  9. Bake 20 for a 24-muffin tin or 25 minutes in cupcake holders, until risen and set in the middle but still soft and tender.
  10. Cool before turning out of the tins.


  1. Beat the cream cheese in a bowl until light and fluffy.
  2. Gradually beat in the heavy cream.
  3. Slowly mix in the confectioners’ sugar.
  4. Top each cupcake with a heap of frosting and dust with cocoa

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