Guinness Cupcakes!

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The following fantastic and creative recipe comes from High Low Food Drink a wonderful New York Food Blog.






For the cake:

  • 1 cup Guinness ( I used the Extra Stout)
  • ¾ cup sour cream
  • 1 stick plus 2 tablespoons unsalted butter
  • 2 eggs
  • 1 tablespoon pure vanilla extract
  • ¾ cup unsweetened cocoa
  • 2 cups all-purpose flour
  • 2 cups sugar (Nigella’s recipe calls for superfine sugar, but I just used regular sugar)
  • 2 ½ teaspoons baking soda

For the Frosting:

  • 8oz Philadelphia cream cheese
  • ½ cup heavy cream
  • 1 ¼ cups confectioners’ sugar




  1. Preheat the oven to 350°F
  2. Line muffin tins with cupcake liners. (If making a cake, butter a 9-inch springform pan instead)
  3. Pour the Guinness into a large wide saucepan.
  4. Add the butter – in spoons or slices – and heat until the butter’s melted
  5. When butter is melted, you should whisk in the cocoa and sugar.
  6. In a bowl, beat the sour cream with the eggs and vanilla.
  7. Pour into the brown, buttery, beery pan.
  8. Finally whisk in the flour and baking soda.
  9. Pour the cake batter into the muffin tins (or greased and lined pan).
  10. Bake for 45 minutes to an hour.
  11. Leave to cool completely in the pan on a cooling rack.
  12. When the cake’s cold, sit it on a flat platter or cake stand and get on with the frosting.
  13. Lightly whip the cream cheese until smooth, sift over the confectioners’ sugar and then beat them both together. Add the cream and beat again until it makes a spreadable consistency.
  14. Ice the top of the black cake so that it resembles the frothy top of the famous pint.

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