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Black and Tan Guinness Cupcakes

/5
COOK TIME
16 min
TOTAL TIME
36 min
SERVINGS
12 cupcakes

Disclaimer- I am not a fan of Guinness. However, 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. (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” treat for St. Patrick’s Day that step up your baking game. I was thinking how much life has changed. St. Patrick’s Day was everything when I lived in Chicago in my 20s. It’s taken very seriously in that town. The green river, the parade, the 10am start to day drinking and the bag pipers playing in a bar. Man, I used to be cool. Times have changed. Now, I’ll dress Miss Leah Kate up in some green, eat some Lucky Charms and reminisce about the old SPD days. I wouldn’t have it any other way. 

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 hang in at home wearing green and making Guinness Cupcakes? 

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Black and Tan Guinness 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. The Guinness just brings out the chocolate flavor and makes these cupcakes super moist.

Prep time: 20 min  |  Cook time: 16 min  |  Total: 36 min

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Ingredients

Guinness Syrup Ingredients
1/2 cup Guinness beer
2/3 cup sugar
Guinness Cupcakes
1 cup (2 sticks) unsalted butter
1 1/2 cups Guinness Beer
3 ounces dark chocolate
3 cups sugar
1 cup unsweetened cocoa powder
1 1/4 cups sour cream
3 large eggs
2 Tablespoons pure vanilla extract
3 cups flour
1 Tablespoon baking powder
1/4 teaspoon kosher salt
Guinness Cream Cheese Frosting
3/4 cup (1 1/2 sticks) butter, room temperature
1 1/2 packages cream cheese, room temperature
1 cup powdered sugar
1/4 cup Guiness syrup
1/2 cup sour cream

Instructions

Guiness Syrup Directions
1. Slowly pour the Guinness into a small saucepan at an angle (to prevent foam- think back to college keg days) and bring to a very low boil over medium-low heat.
2. Add the sugar and simmer over very low heat until the mixture thickens, about 10 minutes. You will end up with about 1/2 cup of syrup.
3. Remove from heat, transfer to a bowl to cool to room temperature.

 

Guinness Cake Directions
1. Preheat the oven to 350 degrees. Line a cup cam e tin with paper liners and set aside. This recipe makes roughly 36 cupcakes.
2. In a medium saucepan, slowly pour the Guinness in (at an angle again), add butter and bring to a low boil over medium-low heat. Add the chocolate and whisk until just melted. Add the sugar and cocoa powder and whisk until the sugar is dissolved, about 1 minute. Remove from heat and cool 10 minutes.
3. In a stand mixer, mix the sour cream, eggs, and vanilla. While the mixer is on, add 1/2 cup of the cooled beer/chocolate mixture into the egg mixture to temper it. Once mixed, add the remaining beer/chocolate mixture and mix until combined.
4. In a medium bowl, whisk together the flour, baking powder, and salt then add the flour mixture to the chocolate mixture and whisk until smooth.
5. Fill the cupcake liners about 2/3 full then bake for about 14-16 minutes or until a toothpick comes out clean.
6. Remove from the oven and poke holes into the top of the cupcakes. Then brush the tops with the Guinness Syrup while the cupcakes are still warm. Allow to cool completely before frosting with the cream cheese frosting.

 

Guinness Cream Cheese Frosting Directions
1. In a stand mixer, beat the butter and cream cheese on medium-high speed until creamy and fluffy, about 2-3 minutes.
2. Add the powdered sugar and Guinness syrup and beat again until smooth.
3. Add the sour cream and beat again for about 30 seconds. Frost the cooled cupcakes and enjoy!

Notes

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