GUINNESS CHOCOLATE CUPCAKES

Say hello to the best ever chocolate cupcake recipe. For real though, these Guinness Chocolate Cupcakes are insanely delicious. They’re full of that deep chocolate flavor with a hint of Guinness…which only makes the chocolate taste even better. Topped with a salted caramel buttercream, these chocolate cupcakes need to be at the top of your “to bake” list!

If you’re thinking, “Can you actually taste the beer?” the answer is no! Or at least not really. There is the slightest HINT of stout flavor but because it goes so well with the chocolate, it just tastes like a really rich and luxurious chocolate cupcake. A fancy chocolate cupcake, if you will.

The best part is that the Guinness makes these super moist chocolate cupcakes. I mean I brought these to work and 5 days later they were STILL good.

INGREDIENTS
GUINNESS CHOCOLATE CUPCAKES

• 3/4 cups all-purpose flour
• 1/3 cup dutch processed cocoa powder
• 1/4 tsp salt
• 3/4 tsp baking soda
• 2/3 cup stout
• 1 tsp vanilla extract
• 1 tsp espresso powder
• 1/2 cup unsalted butter, room temp
• 1 cup granulated sugar
• 2 eggs
• 1/2 cup sour cream

SALTED CARAMEL

• 1/2 cup granulated sugar
• 3 tbsp unsalted butter, cubed and room temp
• 1/4 cup heavy cream, room temp
• 1/4 tsp salt

SALTED CARAMEL BUTTERCREAM

• 1 cup unsalted butter, room temp
• 4 cups powdered sugar
• 1/4 cup salted caramel, cooled

INSTRUCTIONS
GUINNESS CHOCOLATE CUPCAKES

1. Preheat the oven to 350F and add 12 cupcake liners to a cupcake tin.
2. In a bowl, whisk together the flour, cocoa powder, salt, and baking soda.
3. In a cup, mix together the stout, vanilla, and espresso powder.
4. Using a hand or stand mixer, cream together the butter and sugar until light and fluffy. About 3-4 minutes.
5. Mix in the eggs one at a time and then the sour cream.
6. Mix in half of the dry ingredients, half of the stout, half of the dry, then finish with the stout.
7. Evenly distribute the batter between your 12 cups and bake for 15-17 minutes or until a toothpick comes out clean.
8. Let them rest for 15 minutes then remove the cupcakes and place on a cooling rack.

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