Guinness Dark Chocolate Cupcakes with Chocolate Buttercream Frosting and a delicious Salted Caramel Sauce. Your favorite beer, now made into cupcakes! Extra chocolate-y cupcakes made with Guinness Extra Stout to give it a little bit more flavor, without overwhelming the rich deliciousness of the chocolate. After baking, each mini cake is frosted with the most amazing creamy dark chocolate buttercream frosting and finished off with a homemade salted caramel sauce…because there’s no better combo than chocolate, caramel, and a delicious stout! There’s honestly so much to love here. It’s like every bite just melts in your mouth. You really can’t beat these cute Guinness chocolate cupcakes. They’re perfect for St. Patrick’s Day, birthday’s, Father’s day, or just whenever you want an extra chocolate-y and delicious beer cupcake!
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About The Recipe
It’s finally March, which means we only have one thing in mind… Saint Patrick’s Day! True, it’s not a holiday we really spend a lot of time celebrating, but we do love creating delicious dishes that are inspired by anything Irish. My great grandfather was of Irish descent, so – we tend to try to do something a little special once a year.
This year, we chose to make these delicious cupcakes! Why? Well, have you ever just been in the mood for a rich and decadent slice of cake, but don’t really have a lot of time to make a whole layer cake? Because if you have, then you definitely know why we chose to make this super simple, one bowl, pantry staple cupcakes!
Oh, and the best part?
There’s actually not a really strong taste of beer! And, after baking, it’s no longer boozy. The beer itself lends some delicious hints of caramel and a serious intensification of the chocolate. It also adds a slightly malt flavor which always makes you come back for more…but no cupcake is truly complete without frosting!
We chose to make a super simple American chocolate buttercream, but with a little less sugar! Sometimes, frosting can get a little too sweet, but I promise this is the best chocolate frosting. It’s light, airy, fluffy, chocolate-y, rich…everything a good frosting should be! Oh, and it’s totally pipable…so, you can decorate these cupcakes however you want!
But, just chocolate cupcakes with chocolate frosting didn’t seem like enough to truly make these cupcakes special enough. They’re delicious, yes – but we needed that little spark to make these cupcakes something you can make time and time again, but never get tired of.
Say, “hello!” to the salted caramel sauce! We tried the cupcakes on their own and with the frosting, trying to pick out the flavors the beer lent to the cupcake. The one flavor we kept noticing was a slight hint of what seemed to be caramel.
Immediately, we mixed up some salted caramel sauce and we finally had the perfect cupcake! It’s smooth, perfectly sweet, and so much better than any cupcake you could ever buy. I think these cupcakes might just be my new favorite!
- Mixing Bowls
- Cupcake Pans
- Cupcake Paper
- Cake Tester
- Large Cookie Scoop
- Offset Spatula
- Small Pot
- Wooden Spoon
- Candy Thermometer
For The Cupcakes:
- All-Purpose Flour
- Cocoa Powder
- Baking Powder
- Whole Milk
- Vegetable Oil
- Vanilla Extract
- Guinness Extra Stout
For The Frosting:
- Salted Butter
- Powdered Sugar
- Cocoa Powder
- Whole Milk
- Vanilla Extract
For The Caramel Sauce:
- Unsalted Butter
- Heavy Cream
- Vanilla Extract
Whisk together the all-purpose flour, cocoa powder, baking powder, sugar, and salt.
Add the eggs, milk, vegetable oil, and vanilla. Don’t over-mix!
Stir in the beer in small amounts. It will bubble up and be a little difficult to incorporate.
Pour the batter into lined cupcake pans. Each cupcake should be 3/4 of the way full. I recommend using a large cookie scoop to make sure that you get an equal amount per cupcake! Bake at 350 for 15-20 minutes, or until the cupcakes test done.
While the cupcakes cool, make the caramel sauce! Combine sugar and salt in a small pot. Cook over medium-low heat until the sugar melts, about 10-12 minutes. Let the sugar cook for another minute. It should be a light golden brown color. Remove from the heat.
Quickly whisk in the butter.
Mix in the cream.
Stir in the vanilla. Let cool and set aside.
Whisk together the cocoa powder and powdered sugar.
In the bowl of a stand mixer, beat butter until light and fluffy.
Add in the powdered sugar and cocoa mixture alternately with the milk.
Stir in the vanilla.
Decorate as you wish and drizzle with caramel sauce!
Baking With Beer… Tips & Tricks You Should Know!
The one thing you should know is that baking with beer doesn’t mean these cupcakes are boozy and alcoholic like a mixed drink may be…or even just a bottle of beer. It’s okay to share these with kids and adults alike! The beer really only gives these cupcakes some flavor and a little bit of extra lift. It also makes the crumb very tender and moist. So, now that you know what it does in the cupcake, here are some tips and tricks to get the best cupcakes possible!
- Make sure to use a freshly opened, room temperature beer! Cold beer will not work.
- These cupcakes (and really any other beer dessert) are best when fresh! The flavor of the beer can change as the cupcakes sit, so try to bake and serve on the same day!
- A stout is definitely needed for this recipe. It’s the only beer that gives these cupcakes enough flavor.
- When you add the beer to the cupcake batter, it will bubble up! Pour the beer in small amounts for easier mixing.
What Beer To Use
In this recipe, we used the Guinness Extra Stout. You could use the Foreign Extra Stout, as that one is actually our favorite for baking these cupcakes! But, it tends to be a little hard to find. If you can’t find Guiness, use a strong stout that has flavors of vanilla, chocolate, coffee, or caramel! Those will lend the best flavors to the cupcake.
Caramel Sauce Troubleshooting
- Caramel hardened too much to stir milk in. This happened because the caramel got too cold or the milk was too cold. It’s okay, though! Don’t throw it away. Place over low heat with the milk in the sauce and continually stir until the caramel softens again and you’re able to mix the mix in. The caramel may over cook slightly when you’re doing this so, be careful!
- Sugar Keeps Burning. You need to make the sauce in a heavy sauce pan. The pan you’re using could be too light, or the burner is running too hot.
What To Serve With These Guinness Cupcakes
Here are a few of our favorite things to make with these cupcakes…especially for St. Patrick’s Day!
How To Store
These cupcakes are best eaten the day they’re baked, but you can store them in a lidded container and keep in the fridge for 3-5 days. You could also freeze the cupcakes before you frost them!
- The batter for the cupcakes is very runny! Be careful not to drip any when pouring into the cupcake pans. You don’t want burnt pieces!
- The caramel sauce can be a little tricky. Use a candy thermometer for best results!
- If the caramel sauce hardened before you can get the milk mixed in, place back over low heat, and stir continually until the milk is incorporated.
- Make sure the beer is room temperature, not cold!
- The frosting makes just enough to use about 2 Tablespoons on top of each cupcake. Adjust the recipe as needed.
- Make sure the eggs, milk, and butter are room temperature.
- Check the expiration date on the baking powder!
When you make these Guinness Dark Chocolate Cupcakes with Salted Caramel Sauce, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Guinness Dark Chocolate Cupcakes with Salted Caramel Sauce
- 1 ¾ cups all-purpose flour
- ¾ cup cocoa powder
- 2 teaspoons baking powder
- 2 cups sugar
- ¾ teaspoon salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup Guinness extra stout
- 1 cup granulated sugar
- ¼ teaspoon salt
- 4 tablespoons unsalted butter
- ½ cup heavy cream
- 1 teaspoon vanilla extract
Dark Chocolate Buttercream Frosting
- 6 tablespoons salted butter room temperature
- ½ cup cocoa powder sifted
- 2 cups confectioner’s sugar sifted
- ⅓ cup milk
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees and add cupcake papers to a muffin pan.
- Combine all dry ingredients in a mixing bowl and mix until combined.
- Add eggs, milk, vegetable oil, and vanilla. Mix until well combined (about 2 minutes).
- Add Guinness a little at a time and stir until combined.
- Pour batter into prepared pan and bake for 15-20 minutes or until cake tester (or toothpick) comes out clean.
- Let them cool slightly then remove cupcakes and place on a cooling rack.
- Add sugar and salt to a small heavy sauce pan. (Make sure the sugar is spread evenly on the bottom of the sauce pan!)
- Cook over medium-low heat, stirring with a wooden spoon until sugar melts (about 10-12 minutes).
- Stop stirring and cook for another minute. It should be a light golden brown.
- Remove from heat and whisk in butter. (It will bubble up!)
- Whisk in cream a little at a time.
- Stir in vanilla.
- In a mixing bowl, cream butter.
- Add coca and confectioner’s sugar alternately with milk; beat until light and fluffy.
- Add vanilla and mix until combined.
- Frost the cupcakes when they’ve completely cooled. Drizzle with caramel sauce.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.