Guinness Double Chocolate Cupcakes
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These Guinness chocolate cupcakes are rich, ultra-moist, and packed with deep chocolate flavor. Topped with creamy chocolate buttercream and a drizzle of salted caramel, they’re the perfect mix of decadent and delicious. Whether for St. Patrick’s Day or just because, this recipe is a must-bake!
– know before you bake –
Traci & Caylie’s
Recipe Highlights
Even if you’re not a beer fan, you’ll love these Guinness chocolate cupcakes. Guinness stout, with its roasted malt and caramel undertones, pairs beautifully with chocolate, enhancing its richness without making the cupcakes taste like beer. The result? A deep, intense chocolate flavor with a subtle malty background.
To top it off, a light and fluffy chocolate buttercream keeps things perfectly balanced, while a drizzle of salted caramel sauce adds just the right amount of sweetness.
Baking with Beer: Tips for the Best Cupcakes
Have you tried our Guinness Layer Cake? If so, you will know that baking with beer doesn’t mean these cupcakes will taste boozy! The Guinness simply enhances the chocolate flavor and creates an extra moist, tender crumb. We’ve done the testing and here’s what we’ve learned:
- Use freshly opened, room-temperature Guinness. Cold beer won’t mix as well.
- Stout is a must! Lighter beers won’t add the same depth of flavor.
- These cupcakes taste best fresh—over time, the beer’s flavor can change.
- When adding beer to the batter, pour slowly—it will bubble up!
But what if I don’t have Guinness? You can substitute with another stout, like Murphy’s, Kentucky Bourbon Barrel Imperial Milk Stout, or Young’s Double Chocolate Stout, for a similar flavor profile. Just make sure it’s a stout to achieve the rich taste!
Making The Chocolate Buttercream
A good chocolate cupcake deserves an equally good frosting, and this chocolate buttercream does not disappoint! It’s rich, creamy, and perfectly balanced—not too sweet, not too heavy. The secret to getting that ultra-smooth, fluffy texture? Beating the butter until it’s light and airy before adding the cocoa powder and powdered sugar.
If you’re new to making buttercream or want all the details on getting it just right, check out my Chocolate Buttercream Recipe for a full breakdown. Or, if you’re looking for a classic base buttercream to customize, our classic Vanilla Buttercream Frosting covers everything you need to know!
- I like to use a piping bag and a large piping tip (like these Round Ateco Tips) to pipe the frosting onto each cupcake before using a small offset spatula to smooth out the surface. I found that this gives the caramel somewhere to really sit and stay on the cupcake!
I love that the cupcakes aren’t overly sweet, so adding the frosting isn’t overdoing it! It’s truly a cupcake recipe where the flavors (not the sugar) shine.
Salted Caramel Sauce Is The Perfect Finishing Touch
A drizzle of salted caramel sauce takes these Guinness chocolate cupcakes to the next level. The rich, buttery caramel adds just the right balance of sweetness, while the hint of salt enhances the deep chocolate flavor. It’s the perfect contrast to the smooth chocolate buttercream, creating a truly decadent bite.
Making your own homemade salted caramel sauce is easier than you think, and the flavor is unbeatable compared to store-bought versions. If you’ve never made it before, don’t worry—I’ve got you covered! Check out my Salted Caramel Sauce recipe for a step-by-step guide to making a perfect caramel every time.
We’d love to hear what you think! If you try these cupcakes, leave a comment and rating below—it helps others and lets us know what you loved!
Happy baking!
x, Caylie
Guinness Double Chocolate Cupcakes
Ingredients
Cupcakes:
- 1¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup Dutch process cocoa powder, sifted
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup Guinness extra stout
Caramel Sauce
- 1 cup granulated sugar
- ¼ teaspoon salt
- 4 Tablespoons unsalted butter, sliced, room temperature
- ½ cup heavy cream, room temperature
- 1 teaspoon vanilla extract
Dark Chocolate Buttercream Frosting
- 6 Tablespoons salted butter, room temperature
- 2 cups powdered sugar, sifted
- ½ cup cocoa powder, sifted
- ⅓ cup whole milk
- 1 teaspoon vanilla extract
Instructions
Cupcakes
- Heat oven to 350℉/177℃.
- Line 2 muffin pans with cupcake papers or spray with baking spray. Set aside.
- In a large bowl, whisk flour, sugar, cocoa powder, baking powder, and salt together.
- Add eggs, milk, vegetable oil, and vanilla to dry ingredients.
- Whisk until smooth.
- Add Guinness a little at a time, stirring to combine.
- Portion batter into prepared pans.
- Bake 15-20 minutes, or until cupcakes test done.
- Let them cool slightly then remove cupcakes and place on a cooling rack.
Caramel Sauce
- In a small heavy sauce pan, combine sugar and salt. (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.
- Whisk in butter. (It will bubble up!)
- Whisk in cream a little at a time.
- Stir in vanilla.
Frosting
- In a medium bowl, combine butter, powdered sugar, cocoa, milk, and vanilla.
- Beat with an electric mixer until light and fluffy.
Assembly
- Spread or pipe frosting on top of cooled cupcakes.
- Drizzle with caramel sauce.
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