Guinness Stout Cupcakes
Makes: 12 to 16 cupcakes
  • 1 cup Guinness
  • 1 cup unsalted butter
  • 1 cup Dark cocoa powder
  • 2 cups Pastry Flour
  • 2 cup Sugar
  • 1 ½ teaspoon baking soda
  • 1 teaspoon sea salt
  • 2 large eggs
  • ⅔ cup sour cream
Ganache Filling
  • 8 ounces dark chocolate, finely chopped
  • ⅔ cup heavy cream
  • 2 tablespoons unsalted butter
  • ½ teaspoon sea salt
  • 2 teaspoon Whiskey of choice
Bailey’s Frosting
  • 4 cup powdered sugar
  • 1 cup butter
  • ¼ cup Baileys
  • 2 teaspoon sea salt
  1. Preheat your oven to 350°F.
  2. Bring Guinness and butter to simmer. Add dark cocoa powder. Whisk together and allow to cool. In a small bowl, whisk together eggs and sour cream. Add to Guinness mixture. Then, in a medium bowl, mix together flour, sugar, baking soda, and sea salt. Add to chocolatey Guinness batter.
  3. Line your muffin tins with festive papers and scoop batter into tins, filling each cup ⅔. They will grow! I always give the tops of the tins a spray with coconut oil spray or the like, just in case the cupcakes grow over the tops. Don’t want them to stick!
  4. Bake for 17-20 min. or until toothpick comes out clean when inserted into the cupcake. Make sure you’re aware of any “hot spots” in your oven, rotate halfway through.
  5. While the cupcakes are baking, make your ganache filling. Melting down your chocolate and butter, with the heavy cream and whiskey. Add the whiskey afterwards when cooled for a stronger taste.
  6. Add ganache to cupcake when still warm OR cooled. Up to you! I push a little scoop into the cupcake while still in the pan, add the ganache and all to cool there.
  7. Frosting – Cut butter into ½” pieces, beat until smooth, then add powdered sugar, sea salt, and Baileys. Beat until creamy.
  8. Don’t frost your cupcakes until completely cooled!!
  9. Bottoms up!
  10. Store in a sealed container, in a cool, dry environment. Will keep up to 3 days before becoming dry.
Recipe by Bakepedia at