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a guinness cupcake with caramel dripping down the side

Guinness Chocolate Cupcakes


These Guinness Chocolate Cupcakes have to be the BEST EVER chocolate cupcakes and are topped with a delicious salted caramel buttercream.


Guinness Chocolate Cupcakes

  • 3/4 cups all-purpose flour
  • 1/3 cup dutch processed cocoa powder
  • 1/4 tsp salt
  • 3/4 tsp baking soda
  • 2/3 cup stout
  • 1 tsp vanilla extract
  • 1 tsp espresso powder
  • 1/2 cup unsalted butter, room temp
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup sour cream

Homemade Salted Caramel (half the recipe)

Salted Caramel Buttercream

  • 1 cup unsalted butter, room temp
  • 4 cups powdered sugar
  • 1/4 cup salted caramel, cooled


Guinness Chocolate Cupcakes

  1. Preheat the oven to 350F and add 12 cupcake liners to a cupcake tin.
  2. In a bowl, whisk together the flour, cocoa powder, salt, and baking soda.
  3. In a cup, mix together the stout, vanilla, and espresso powder.
  4. Using a hand or stand mixer, cream together the butter and sugar until light and fluffy. About 3-4 minutes.
  5. Mix in the eggs one at a time and then the sour cream.
  6. Mix in half of the dry ingredients, half of the stout, half of the dry, then finish with the stout.
  7. Evenly distribute the batter between your 12 cups and bake for 15-17 minutes or until a toothpick comes out clean.
  8. Let them rest for 15 minutes then remove the cupcakes and place on a cooling rack.

Salted Caramel

  1. Pour into a glass container and let it cool at room temp.

Salted Caramel Buttercream

  1. Cream together the butter and powdered sugar until smooth.
  2. Pour in COOLED salted caramel and mix until combined.
  3. If needed, add more powdered sugar or a teaspoon of milk to either thicken or thin the frosting.
  4. Frost the cupcakes when they’ve completely cooled. Drizzle the remaining caramel sauce on top. Enjoy!
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes

Keywords: chocolate cupcakes, guinness chocolate cupcakes, stout cake

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