Guinness Chocolate Cupcakes Recipe

I gotta say, mixing sour cream with a bold splash of Guinness and rich cocoa in these cupcakes was a wild ride that totally paid off even if I kinda stumbled over a few steps along the way.

I think these Guinness chocolate cupcakes offers a rich balance of flavor and nutrition. I use unsalted butter, granulated sugar, eggs and sour cream to keep moisture.

My recipe adds vanilla extract, Guinness stout, cocoa, baking soda, baking powder and salt to create a robust, balanced treat.

Ingredients

• Unsalted butter provides essential fats, flavor, and moisture, making the cupcakes tender and rich.
• Granulated sugar adds sweetness and structure, supplying simple carbohydrates that energize the mix.
• Guinness stout gives a deep, robust malt profile with a bitter hint, enhancing the flavor.
• Unsweetened cocoa powder infuses rich chocolate taste and antioxidants, making the treat truly delicious.
• Sour cream adds tanginess and moist texture, blending proteins and fats for a balanced flavor.
• Vanilla extract subtly enriches the cupcakes aroma, adding a warm inviting fruity sweet hint.
• Eggs add protein and act as a binder, helping the cupcakes to hold together.

Ingredient Quantities

• 1/2 cup unsalted butter, softened (about 115 grams)
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2/3 cup Guinness stout
• 1 cup sour cream
• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

How to Make this

1. Preheat your oven to 350°F and line a muffin pan with paper liners.

2. Cream the 1/2 cup unsalted butter and 1 cup sugar together in a large bowl until it’s light and fluffy.

3. Crack in the 2 large eggs one at a time and mix well then stir in the teaspoon of vanilla extract.

4. Pour in the 2/3 cup of Guinness stout and 1 cup sour cream, and mix until they are fully combined.

5. In another bowl, sift together 1 1/4 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.

6. Gently fold the dry ingredients into the wet mixture making sure not to overmix the batter.

7. Spoon the batter into your cupcake liners filling each about two-thirds full.

8. Bake them in your preheated oven for 18 to 22 minutes or until a toothpick inserted into the center comes out mostly clean.

9. Let the cupcakes cool in the pan for about 5 minutes before transferring them to a cooling rack.

10. Once completely cool, enjoy your delicious Guinness chocolate cupcakes straight away or store them for later snacking.

Equipment Needed

1. Preheat your oven to 350°F, so you’ll need an oven with a working temperature setting.
2. Get a muffin pan and make sure you have cupcake liners to line it.
3. Have a large mixing bowl ready for creaming the butter and sugar.
4. Use an electric mixer or a whisk to mix the butter, sugar, and eggs.
5. Grab a smaller bowl for sifting the dry ingredients together.
6. You definitely need measuring cups and spoons for accurate ingredient amounts.
7. A spatula is important for gently folding the dry ingredients into the wet mix.
8. A toothpick will help you check if the cupcakes are done baking.
9. Finally, have a cooling rack to transfer the cupcakes once they’re out of the pan.

FAQ

• Q: Can I substitute any ingredient?
  A: Yeah, you can swap out unsalted butter for margarine if you need to, though it might change the flavor a bit. You could also use plain yogurt in place of sour cream, but the texture might be a touch different.
• Q: Why do we need Guinness in the recipe?
  A: The Guinness adds a rich, deep flavor that enhances the chocolate. It helps make the cupcakes extra moist and gives them a unique taste you wont get with water or milk.
• Q: Can I use a different beer if I dont have Guinness?
  A: Sure, you can use another stout, but the flavor could be slightly off from the traditional taste these cupcakes are known for. Stick with Guinness for the best results.
• Q: How long will these cupcakes stay fresh?
  A: They should keep in an airtight container for about 3 days at room temperature. If you live somewhere warm though, you might want to pop them in the fridge to keep ’em from spoiling.
• Q: Do I really have to use cupcake liners?
  A: Not really, but cupcake liners make things a lot easier. They help you remove the cupcakes without breakin’ ’em, and cleanup is a breeze too.

Guinness Chocolate Cupcakes Recipe Substitutions and Variations

• If you dont have unsalted butter, you could use salted butter instead but just reduce the extra salt you add
• If granulated sugar isn’t on hand, you could swap it with brown sugar which gives a bit more moist texture though it might change the flavor a bit
• If you dont have Guinness stout, try using another dark stout or even cold brewed coffee to get that similar deep, rich flavor
• If sour cream is hard to find, full-fat Greek yogurt makes a good alternative with a similar tangy taste
• If you need to replace all-purpose flour, cake flour can be used to give a lighter texture but you might need to adjust the amount slightly

Pro Tips

1. make sure you cream the butter and sugar really well until it looks light and fluffy, if you rush it your cupcakes might come out too dense and heavy
2. add the eggs one at a time and beat them in good, this helps your mixture from curdling and makes sure everything blends evenly
3. when you’re folding in the dry ingredients from the wet ones, be extra gentle so you dont overmix it, overmixing can make your cupcakes rubbery instead of soft
4. keep a close eye on the cupcakes while they bake and check them a minute or two before the suggested time since not every oven heats the same way and you want them moist and tender, not dry