Guinness Chocolate Cupcakes

Guinness Chocolate Cupcakes with cocoa, Guinness stout, sour cream, and Baileys frosting. Rich, dark, and a little bit dangerous (in the best way).

this Recipe

Okay, so full disclosure: I didn’t set out to bake anything that day. I was just… existing. Scrolling. You know how it goes—looking for something vaguely festive for St. Patrick’s Day that wasn’t another green cupcake or mint-chocolate thing (no offense if you love those).

And then I saw a picture of these dark, dramatic cupcakes topped with a silky swirl of Baileys buttercream and I swear—my brain went, “You’re making those.” Like, no discussion.

I didn’t even like Guinness at the time. Honestly, I still don’t drink it straight. But baked into a chocolate cupcake? Somehow it just works. It’s rich but not too sweet, with this deep, moody flavor that kinda sneaks up on you. And the Baileys frosting? Dangerous. I had to hide the bowl from myself after taste-test #4. These Guinness Chocolate Cupcakes have since become my go-to for any occasion that calls for something low-effort but high-drama.

Why You’ll Love This Guinness Chocolate Cupcakes Recipe?

Let’s be real for a second: I’ve made a lot of cupcakes. Some good, some “meh,” and a few that went straight from oven to trash. But these? These are the ones people text me about. These are the “what was in those??” cupcakes.

The combo of Guinness and Dutch cocoa gives the chocolate this beautiful bitter-sweet balance. Like a really good dark chocolate bar after a long day. And the sour cream? It keeps them soft and moist for days, which is honestly wild. You could frost them, hide them in a Tupperware behind the salad (don’t act like you haven’t), and they’ll still taste incredible three days later.

And the frosting? It’s buttery, boozy, and so smooth it should probably have a warning label. Or at least a lock.

Ingredient Notes:

I don’t want to make this more complicated than it is, so here’s the deal: you don’t need anything fancy, but a few little touches go a long way.

• Flour – Just all-purpose. Don’t overthink it.

• Dutch-processed cocoa – This matters. It’s deeper and smoother than regular cocoa. I used regular once and yeah… it was fine. But not this.

• Espresso powder – Optional, but highly recommended. Adds a sneaky little depth to the chocolate. Kind of like when someone wears just the right amount of cologne—you don’t notice it directly, but you notice it.

• Baking soda + powder – No skipping. You need both.

• Salt – Always. Even sweet things need a little salty truth.

• Butter – Room temp. If you forget to take it out (me, always), microwave it for like 10 seconds. Or leave it near the preheating oven and hope for the best.

• Brown + white sugar – Brown brings the moisture, white gives structure. It’s a balance.

• Eggs – Room temp if you’re feeling organized. Cold if you’re winging it. Both work.

• Sour cream – This is non-negotiable. It’s the secret sauce.

• Guinness Extra Stout – Don’t swap it for IPA. Don’t ask me how I know.

• Baileys – For the frosting. Or for sipping. I don’t judge.

• Powdered sugar, vanilla, more butter – The usual frosting crew.

How To Make Guinness Chocolate Cupcakes?

Let’s make this feel doable, okay? Because it is.

Step 1: Line ‘Em Up
Preheat that oven to 350°F. Line two muffin pans with paper liners. Not optional unless you enjoy chipping cupcake bits out of metal.

Step 2: Dry Team
In one bowl, whisk your flour, cocoa, baking soda, baking powder, salt, and espresso powder (if you’re using it). It’ll smell like actual happiness.

Step 3: Butter + Sugar = Love
In a bigger bowl, beat the butter, brown sugar, and white sugar until it’s all fluffy and light. Should take about 3–4 minutes. Put on music. Dance a little.

Step 4: Eggs and Sour Cream In
Add the eggs, one by one, mixing in between. Then vanilla. Then sour cream. It might look like it’s curdling. Don’t panic. It’ll all come together.

Step 5: The Guinness Moment
Now add the dry stuff and the Guinness alternatingly—start and end with the dry. Fold gently with a spatula, like you’re talking sweet to the batter. Don’t overmix. If it’s lumpy, good. Lumpy = moist.

Step 6: Bake It
Scoop the batter into the cupcake liners, about 2/3 full. Bake 16–18 minutes, or until the tops spring back and a toothpick comes out mostly clean. Slight crumbs are okay. Overbaking? Not okay.

Step 7: Cool and Try Not to Eat
Cool in the pan for 5 minutes, then transfer to a wire rack. Resist the urge to peel one open. Or don’t. I never do.

Step 8: Frosting Time
Beat the butter until it’s like whipped sunshine. Add powdered sugar (start with 5 cups), vanilla, salt, and Baileys. Mix until creamy. Add more sugar or Baileys depending on your vibe that day.

Step 9: Frost, Garnish, Repeat
Pipe or smear that dreamy Baileys buttercream on top. Sprinkle with cocoa, chocolate shavings, or nothing at all. They’re good naked too.

Storage Options:

You can keep these in a sealed container on the counter for about 2 days. Or in the fridge for 4–5. Just bring them back to room temp so the frosting isn’t stiff and sad.

They freeze beautifully unfrosted. Just wrap tightly and stash away. I like freezing a few in case of emotional emergencies. Which, let’s be honest, pop up more than expected.

Variations and Substitutions:

Some days you have everything on hand. Other days… not so much.

• No Guinness? Use another stout. Or brewed coffee if you’re avoiding alcohol.

• No Baileys? Try cream with a splash of Irish whiskey or just good ol’ vanilla.

• Sour cream sub? Plain Greek yogurt works pretty well.

• Gluten-free? Use a 1:1 GF flour and double-check the stout. Some are safe, others are not.

• Feeling fancy? Fill the centers with chocolate ganache. Now that’s a surprise.

What to Serve with Guinness Chocolate Cupcakes?

• More Guinness. Obviously.

• Strong coffee. Perfect if you’re eating one for breakfast. (Not judging.)

• A big ol’ scoop of vanilla bean ice cream. Just do it.

• A second cupcake. Honestly, what are we even debating?

Frequently Asked Questions:

Do they taste like beer?
Not really. More like “dark chocolate with a mysterious edge.”

Can I make them ahead?
Yes, and they get better the next day. It’s weird but true.

Can I skip the alcohol?
Totally. Use coffee in the batter and milk or cream in the frosting.

So, what do you think? Are you gonna try these Guinness Chocolate Cupcakes? They’re not fussy. They’re not too sweet. They’re just rich, bold, a little bit grown-up… and let’s be honest—a lot more fun than your average cupcake.

If you make them, let me know how they turned out. I genuinely want to hear what you loved, what you swapped, or if you ate frosting by the spoonful like I did.

No judgment. Just good cupcakes, shared stories, and a little Irish spirit.

Keep the Flavor Coming – Try These:

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Guinness Chocolate Cupcakes

Prep Time 20 minutes mins

Cook Time 18 minutes mins

Rich Guinness Chocolate Cupcakes made with dark cocoa, stout beer, sour cream, and topped with Baileys Irish Cream frosting for a deeply decadent dessert.

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24 Servings

Ingredients

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For the Cupcakes:

• 2 cups 240g all-purpose flour
• ⅔ cup 60g Dutch-processed cocoa powder
• 1½ teaspoons instant espresso powder optional
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¾ cup 170g unsalted butter, softened
• 1 cup 200g light brown sugar, packed
• ½ cup 100g granulated sugar
• 3 large eggs at room temperature
• 1½ teaspoons vanilla extract
• 1 cup 240g sour cream
• 1 12-ounce bottle Guinness Extra Stout beer

For the Baileys Irish Cream Frosting:

• 1 cup 226g unsalted butter, softened
• 5 –7 cups 600–840g powdered sugar
• ¼ cup 60ml Baileys Irish Cream liqueur
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

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Instructions

 

Preheat and Prepare

1. Preheat the oven to 350°F (175°C). Line two standard 12-cup muffin pans with paper cupcake liners and set aside.

Combine Dry Ingredients

1. In a medium mixing bowl, whisk together the flour, cocoa powder, espresso powder (if using), baking soda, baking powder, and salt until well combined. Set aside.

Cream Butter and Sugars

1. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using an electric mixer on medium speed until light and fluffy, approximately 3 to 4 minutes.

Add Eggs and Flavoring

1. Reduce the mixer speed to low. Add the eggs one at a time, mixing well after each addition. Add the vanilla extract and sour cream, and mix until the batter is smooth and well incorporated.

Alternate Dry Ingredients and Beer

1. Gradually incorporate the dry ingredients into the wet mixture in three additions, alternating with the Guinness beer in two additions. Begin and end with the dry ingredients. Stir gently with a spatula or on low speed just until combined. Do not overmix.

Bake the Cupcakes

1. Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 16 to 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs. Allow cupcakes to cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.

Prepare the Frosting

1. In a large mixing bowl, beat the butter on medium speed until smooth and fluffy. Gradually add 5 cups of powdered sugar, along with the vanilla extract, salt, and Baileys Irish Cream. Beat until the mixture is creamy. Add more powdered sugar, as needed, to achieve the desired consistency.

Frost and Garnish

1. Once cupcakes are completely cooled, pipe or spread the frosting over each cupcake. Optionally, garnish with chocolate shavings, cocoa powder, or sprinkles. Serve and enjoy.

Notes

To prepare gluten-free Guinness Chocolate Cupcakes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum or another suitable binding agent. Additionally, replace the Guinness Extra Stout with a certified gluten-free stout or use strong brewed coffee for a non-alcoholic alternative. Always ensure that all other ingredients, particularly the cocoa powder and flavorings, are labeled gluten-free to prevent cross-contamination.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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