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Chocolate Stout Cupcakes

  • Yield: 24 cupcakes


  • 1 cup Guinness stout
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3/4 cup Dutch-process cocoa powder
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoons salt
  • 2 eggs
  • 2/3 cup sour cream


  1. Preheat oven to 350 degrees F.
  2. Line 24 cupcake cups with liners.
  3. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.
  4. Whisk the flour, sugar, baking soda and salt in a large bowl to combine.
  5. Using an electric mixer, beat the eggs and sour cream on medium speed until combined.
  6. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine.
  7. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined.
  8. Divide the batter among the cupcake liners.
  9. Bake until a thin knife inserted into the center comes out clean, about 17 minutes.
  10. Cool the cupcakes on a rack.
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