Guinness Double Chocolate Cupcakes

chocolate cupcakes on parchment with chocolate chunks, caramel sauce, a bottle of guinness, and more cupcakes around

Guinness Double Chocolate Cupcakes

These rich and ultra-moist chocolate cupcakes are infused with the deep flavors of Guinness stout. Topped with a creamy chocolate buttercream and drizzled with homemade salted caramel, every bite is the perfect balance of sweetness and decadence. Ideal for St. Patrick’s Day or any occasion, these cupcakes are sure to impress!

Course: Cakes and Cupcakes

Cuisine: American

Prep Time: 25

Cook Time: 35

Additional Time: 1

Total Time: 2

Servings: cupcakes

Calories: 296kcal

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.

Nutrition