Guinness Dark Chocolate Cupcakes with Salted Caramel Sauce
Rich, moist, extra chocolate-y, and SO. GOOD. These Guinness Dark Chocolate Cupcakes with Salted Caramel Sauce are everything a perfect cupcake should be!
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℉.
- 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.
Notes
*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.
- Room temperature is about 70℉.
- Use an oven thermometer to ensure accurate cooking temperatures.
Nutrition
Serving: 1cupcakeCalories: 296kcalCarbohydrates: 53gProtein: 3gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 197mgPotassium: 124mgFiber: 2gSugar: 30gVitamin A: 301IUVitamin C: 1mgCalcium: 56mgIron: 1mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.