Chocolate Guinness Cupcakes: St. Patrick’s Day

This is one of the first recipes I ever blogged about, but it is a classic and I still make it every single year. Sorry for those of you who have already seen this one, but ’tis the season!

This recipe was a  fun project for me. I was looking for unique recipes for St. Patrick’s Day, and came across a recipe by David Lieberman for Chocolate Stout Cupcakes (found here:

When I  first read it I thought, well, that’s kind of strange. But, the more I thought about it, the more it made sense. Guinness has a deep, rich, chocolate-like flavor, and it seemed like it would really enhance the flavors of the cocoa in the batter. So, I decided to give it a try. I adapted the recipe by adding/changing some ingredients to my liking.

These cupcakes are truly one of a kind. They’re light and fluffy like angel food cake, but super rich and chocolate-y like devils food cake. I really couldn’t taste much of the Guinness in these, it really just added texture and complimented the other flavors wonderfully. Perfect for a St. Patrick’s Day party (or any time of the year, really)!



Chocolate Guinness Cupcakes (Makes 12)

What You’ll Need:

+1/2 cup cocoa powder

+ 1 and 1/4 cups all purpose flour

+ 1/2 cup white sugar

+ 1/2 cup brown sugar

+ 1 teaspoon baking soda

+ 1/2 teaspoon cinnamon

+ 6 ounces Guinness (consume the rest. Makes baking more fun 😉 )

+ 1 teaspoon vanilla

+ 2 eggs

         + 1/4 cup plain yogurt

          + 1/2 stick of butter, melted

         For the Icing :

+ 3 cups powdered sugar

+1/3 cup butter, softened

+ 1 teaspoon vanilla

+ 3 to 4 TBSP. Milk

                  (I think this year I’m going to try a fluffier frosting, Bailey’s Icing, like this one here)

Preheat the oven to 350 degrees. Line a 12 muffin pan with paper liners. Whisk together the flour, baking soda, cinnamon, and cocoa in a medium sized bowl. In a separate bowl, beat the eggs and sugars together.


Add the Guinness, melted butter, yogurt, and vanilla. Whisk until blended and smooth. Add the flour mixture to the wet ingredients and whisk again until smooth.


The batter will look a bit like mousse, very light and fluffy (pictured above).  Add the batter to the muffin cups, almost to the top. Pop them into the oven to bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.


Allow them to sit in the pan for about 5 minutes, and then carefully remove them onto a wire rack to cool completely. Meanwhile, to make the frosting, beat the butter and sugar with an electric mixer. Add in the milk and vanilla until you get your desired consistency. I added in about 4 drops of green food coloring. To apply the frosting, I placed it in a small plastic storage bag and cut a VERY small piece of the corner of the bag off.

At the last minute, I decided to add a bit of coconut to the top for a bit of decoration and added flavor. It was a wonderful combination with the rich chocolate cupcake.


Follow me by email (the subscribe box is at the bottom of the page), or follow along on one of my other websites: