These Guinness Cupcakes with sweet cream chocolate frosting are to die for, and such an easy recipe to make!
Not one for the kids as they are made with everyone's favorite Irish beer, but such a perfect dessert for that adult St. Patrick's Day Party! Serve them alongside a Baileys Latte for the ultimate Irish treat.
This brownie bites recipe with buttercream filling also makes the perfect mini treat for the holiday!
I was so excited to be invited to explore Ireland a couple of months ago. It's such a beautiful country, and everything I had heard about the food was wrong!
I truly had some of the best meals I've ever eaten while there. I brought back a few recipes I can't wait to try. If I can adequately recreate them, I'll share them with you! I hope to get back to County Wicklow, and if you go to Ireland, don't miss tasting an authentic Guinness Draught at Guinness Storehouse!
Ireland is about comfort food - like shepherds pie, stews, and those potato pancakes I could eat for breakfast, lunch, and dinner. But Ireland has come a long way from only serving those traditional foods. The seafood is so fresh, I wanted to order it every meal!
World-famous chefs are popping up in Ireland all the time. In fact, meeting celebrity chef Kevin Dundon really started me on this journey of cooking Irish food. I'll be sharing more about that soon. For now, enjoy these cupcakes!
Guinness Cupcakes
Begin by preheating the oven to 350º and lining cupcake pan with shamrock themed cupcake papers.
Heat the butter, Guinness, cocoa, and sugar in a small saucepan, whisking until the mixture is smooth. Set aside.
In a medium mixing bowl, combine dry ingredients, flour, sugar, soda, salt, and the cooled Guinness mixture.
Mix on medium speed for a minute or until well combined and creamy.
Add your eggs and mix until well blended.
Divide the batter evenly into the cupcake liners and bake for 21 minutes.
Directions for frosting:
In a standing mixer, combine all ingredients and mix on low. If the mixture starts to look like rocks, add a tablespoon of heavy whipping cream. Mix until stiff peaks form. If it's too runny, add ½ C powdered sugar.
Once you have the right consistency, frost your cupcakes.
Other Recipes with Guinness
I enjoy cooking with Guinness. It makes a wonderful addition to soups and stews, too. I made this Guinness Sauce after tasting it in a restaurant in Orlando years ago, and now I use it to make Guinness Irish Beer Ribs. The sauce is so good, you will want to keep a jar in your fridge at all times!
Looking for comfort food? There's nothing quite like these Guinness Beer Braised Short Ribs. They make the perfect Sunday supper!
Looking for more St. Patrick's Day desserts? Check out this roundup of 26 St. Pat's Day Desserts!
Guinness Cupcakes with Sweet Cream Chocolate Frosting
Ingredients
Cupcake Ingredients
- 1 C butter
- ⅔ C Hershey cocoa
- 2 C sugar split
- 1 teaspoon sea salt
- 2 cups flour
- 1 ¼ teaspoon baking soda
- ¼ C Guinness
- 2 eggs
Frosting Ingredients
- 1 C sweet cream butter unsalted, softened
- ¼ C Hershey cocoa
- 2 C powder sugar
- 1 teaspoon vanilla
- 3-4 T heavy whipping cream.
Instructions
- Cupcake Directions
- Preheat oven to 350 degrees and line cupcake liners with shamrock themed cupcake papers.
- Heat the butter, Guinness, cocoa and sugar in a small sauce pan and whisk until the mixture is smooth. Set aside.
- Medium mixing bowl, combine dry ingredients, flour, sugar, soda, salt, and the cooled Guinness mixer and mix on medium speed for a minute or until combined.
- Add eggs and mix more until incorporated
- Divide batter evenly into the liners and bake for 21 minutes.
- Chocolate frosting ingredients
- Frosting Directions
- In a standing mixer, combine all ingredients and mix on low.
- If mixture starts to look like rocks, add a tablespoon of heavy whipping cream.
- Mix until stiff peaks form.
- If too runny, add ½ C powder sugar.
- Frost cupcakes
Nutrition
Like our content? Follow us on Pinterest!
Nellie Stubbs
This is perfection! I know what I'm making for the next St Patrick's.
Kelly Stilwell
They are so good, Nellie! Enjoy!