If the thought of St. Patrick’s Day makes you want to find the nearest pub and enjoy an Irish beer, then these black and tan cupcakes (made with Guinness chocolate cake and a Guinness cream cheese frosting) are for you!
Disclaimer- I am not a fan of Guinness. But even I love these black and tan cupcakes. These don’t really taste anything like Guinness, but rather a super deep chocolate flavor that is paired perfectly with the “tan” creamy frosting. Guinness just brings out the chocolate flavor and makes these cupcakes super moist. (ugh, that word) Plus, it’s fun to cook with something new and different and see how it changes the same old ingredients.
These are a perfect non-green St. Patrick’s Day treat that still feels really festive. And they’re a great alternative to drinking an actual Guinness (which can also be fun – you do you!).
This recipe turned out so good and I can’t wait to hear what you guys think! How are you spending your St Patrick’s Day? Tearing up the town or hanging out at home wearing green and making Guinness cupcakes?
If we’re going to make black and tan cupcakes with Guinness, it’s probably a good idea to know what a black and tan is, right? A black and tan is a layered beer drink that is typically made with a light beer (like a pale ale) and a dark beer (typically a stout, like Guinness). The lighter beer floats on top of the dark beer, hence the name “black and tan.”
When I was in my 20s living in Chicago, black and tans were a really popular drink at the Irish pubs – especially on St. Patrick’s Day. These days, my St. Patrick’s Day celebrations look very different, so it seemed fitting to create a toned-down version of this Irish drink.
In this recipe, the “black” part is a Guinness chocolate cupcake that brings a deep, rich chocolate flavor. The “tan” is a Guinness cream cheese frosting made with homemade Guinness syrup. It is soooo good.
The secret to the ultimate Guinness cupcakes is to cook down and reduce the beer. This ensures that you get lots of Guinness flavor without having to use tons of liquid. It also allows the alcohol to cook out of the beer, which is a must if you plan to share these cupcakes with your family (or anyone who doesn’t consume alcohol).
You’ll notice in the recipe that we use a Guinness syrup (or Guinness reduction) to flavor both the cupcakes and the frosting. The cupcake batter also starts off with more Guinness being cooked in a saucepan before adding the other ingredients.
Because we’re making the Guinness cupcakes and the frosting from scratch, this recipe does require several ingredients. Here’s what you’ll need to gather to make these in your kitchen:
There are three main parts to making these black and tan cupcakes: making the cake, making the Guinness simple syrup and making the Guinness cream cheese frosting.
Guinness syrup is an important ingredient in both the batter and the cream cheese frosting for these black and tan cupcakes. It’s also the reason these cupcakes are family-friendly and safe for kids – the alcohol in the Guinness cooks off while making the syrup, leaving only the rich flavor behind!
Step One: Slowly pour the Guinness into a small saucepan and bring to a very low boil over medium-high heat.
Step Two: Add the sugar and simmer over low heat until the mixture thickens, or about 10 minutes.
Step Three: Remove from heat, transfer to a bowl and allow the syrup to come to room temperature.
The first step in creating these St. Patrick’s Day cupcakes is the cake batter itself. Here’s how to make it:
Step One: Pour the Guinness into a medium saucepan, add butter and bring to a low boil over medium-low heat.
Step Two: Add the dark chocolate and whisk until melted. Then, add the sugar and cocoa powder and stir until the sugar has dissolved, or about 1 minute. Remove from heat and cool for 10 minutes.
Step Three: In a stand mixer, combine the sour cream, eggs and vanilla. With the mixer running, add about ½ cup of the cooled beer and chocolate mixture into the egg mixture to temper it. Once it’s combined, add the remaining beer mixture and stir until fully incorporated.
Step Four: Whisk together the dry ingredients (flour, baking powder and salt) in a medium bowl and then add to the chocolate mixture. Whisk until smooth (you can do this with the mixer on a low speed or by hand).
Step Five: Line a cupcake tin with paper lines and fill them about ⅔ full. Bake at 350 degrees for 14-16 minutes, or until a toothpick comes out clean.
Step Six: Remove from the oven, poke holes into the top of the cupcakes and then brush the tops with Guinness syrup. Allow the cupcakes to cool completely before frosting.
This Guinness cream cheese frosting is so delicious (and that’s coming from someone who is not a big Guinness fan!). The beer adds the perfect amount of richness to an already incredible frosting and brings these cupcakes over the top.
Step One: Beat the butter and cream cheese in a stand mixer on medium-high speed until creamy and fluffy, or about 2-3 minutes.
Step Two: Add the powdered sugar and Guinness syrup and mix again until smooth.
Step Three: Add the sour cream and beat again for about 30 seconds. Frost the cooled cupcakes and devour them!
So, what do Guinness cupcakes taste like? If you ask me, they really don’t taste like beer at all. Guinness has a deep, chocolatey, almost coffee-like flavor all on its own. When combined with the chocolate flavor in the cupcakes and the sweetness of the cream cheese frosting, it really doesn’t taste like beer at all.
No, they don’t! That’s one of the other reasons I love these black and tan cupcakes. Because we’re using Guinness in the cupcake batter and also turning it into a simple syrup for flavoring the frosting, the alcohol completely cooks out, leaving only the rich flavor behind!
It’s not often you see a cupcake recipe with sour cream. And even less often that you’ll see a recipe for cream cheese frosting with sour cream in it. But the sour cream is an important part of this dessert! With so many sweet, rich flavors in these cupcakes, the sour cream offers a nice balance and a tangy bite. It also helps make the cupcakes extra moist and tender. I wouldn’t skip this ingredient!
Yes, because these cupcakes include cream cheese frosting (aka a whole bunch of butter, cream cheese and sour cream), they should be stored in the fridge. If you don’t love the consistency of cold cream cheese frosting, just take them out of the fridge about an hour before you plan to eat them so they can come to room temperature. Store the cupcakes in an airtight container in the fridge for about 3 days.
Try these other festive treats and meals to celebrate St. Patrick’s Day with your family!
These don’t really taste anything like Guinness, but rather a super deep chocolate flavor that is paired perfectly with the “tan” creamy frosting. The Guinness just brings out the chocolate flavor and makes these cupcakes super moist.
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