Guinness Cupcakes

Guinness Cupcakes with Irish Creme Buttercream


What other way to celebrate St. Patrick’s Day than with rich, dark luscious Chocolate Beer Cupcakes!?

Most people eat cupcakes just for the icing, but I find that this cupcake recipe can stand alone.

And as we all know, that is no easy task for a cupcake!

But trust me, once you take a bite of this rich, moist chocolate cake, you may just say, “To heck with the icing! Give me more CAKE!”

Guinness Cupcakes with Irish Creme Buttercream

Here I am using my Italian Buttercream spiked up with Irish Creme Liquor and a bit of chocolate too.

You can certainly leave out the irish cream or use another icing instead.

As for the beer though?

Sorry, no substitutions since it won’t be a BEER CUPCAKE without the BEER! LOL

Ok Ok, I listed a non alcoholic variation below the recipe! (Just don’t call it a Beer Cupcake!)

5.0 from 3 reviews
Beer Cupcakes
Prep time
Cook time
Total time
Preheat oven to 350° F
Prepare your cupcake mold with liners, or grease your pans with Pan Grease
Serves: 24 cupcakes
  • Unsalted Butter 1¼ cup (280g)
  • Semi Sweet Baking Chocolate 6 ounces (170g) (about 1cup chopped baking chocolate)
  • Light Brown Sugar 1 cup (210g)
  • Granulated Sugar 1 cup (200g)
  • Dark Stout Beer 2 cup (480ml)
  • Large Eggs 4 (200g)
  • Vanilla Extract 2 teaspoons
  • All Purpose Flour 2¼ cup (280g)
  • Baking Soda 2 teaspoon (10g)
  • Salt ½ teaspoon (3g)
  • ½ Recipe of Irish- Italian Buttercream
  1. In a large mixing bowl or in the Kitchen Aid mixer fitted with the whisk attachment, combine the beer and the brown sugar, blend on low speed to incorporate.
  2. Meanwhile in a microwave safe bowl or in a small sauce pot on the stove, melt the butter with the chocolate.
  3. Add the melted chocolate/butter mixture to the sugar and beer and blend until smooth.
  4. Add the vanilla extract and the eggs one at a time, whisking between each addition.
  5. Sift the granulated sugar with the flour, baking soda and salt and slowly add it to the chocolate mixture while whisking on low speed the entire time.
  6. Once your batter is smooth, pour into prepared pans.
  7. Cupcakes should be filled a little more than ½ full
  8. Bake in a preheated 350°F oven for approximately 18-22 minutes for standard sized cupcakes.
  9. If you are baking in a bundt pan it will take closer to 55 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
  10. While the cupcakes are baking prepare the Irish- Italian Meringue Buttercream then ice as shown in the video
You may freeze the cake/cupcakes Wrapped Well For Freezing

Iced Cupcakes will stay fresh at room temperature for up to 3 days in an airtight container, or in the refrigerator for up to a week also in an airtight container.
Q- “I do not use alcohol, what else can I use?”
A- “Brewed Coffee in the same amount as the beer.”

Q- “Can I make this into a cake?”
A- “Yes, this recipe will yield 2- 8” Layers or 1- (9cup capacity) Bundt Pan (adjust bake time accordingly – bake Until It’s Done)

Q- “Can I change just about everything you did and all of the ingredients you used because I don’t have any of those things, and still expect it to come out great?”
A- “Ummmmm. Sure, go ahead, it’s your sandbox, I just play in it.”

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  1. Hi! Gretchen,

    I am a little confused…as your recipe does not say anything about white sugar, and yet you showed it in your video adding it to the flour….also you added 4 eggs – your recipe says 2 eggs….

    Could you please confirm….


  2. Hi Gretchen!

    I will be using the coffee version instead of beer. How is this cake different from the chocolate buttermilk cake? taste and texture wise.


  3. Gretchen, I hope to be doing this next week. You say “whisk” attachment at the beginning. Really the whisk and not the paddle all the way through? Thanks for everything you post, love it.

  4. Hi Gretchen….hey i just realized i only have bittersweet chocolate Guiridelli . Can i use this instead of the semi sweer? Should i do anything else to adjudt recipe to accomidate the different chocolate?

  5. Hi Gretchen! Do I need to make a full batch of the buttercream or a half batch for these cupcakes? It says 1/2 here but I saw you wrote that a full batch will frost 24 cupcakes in another comment

  6. I made these yesterday. I have to admit, I am not a big chocolate fan, but these are REALLY, REALLY GOOD! I could tell something was different, and very flavorful and moist. This may be my permanent chocolate cake, or cupcake recipe. You really can’t tell the flavor is beer! Gretchen, you are amazing!

  7. Hi Gretchen, is it possible to substitute butter with oil in this recipe?
    Can I reduce the amount of sugar (how many grams?) cause it’s too sweet for me.
    Thanks in advance

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