Would you ever have guessed that beer and cake could go together so well? Guinness chocolate cake is probably one of the best chocolate cakes, but what really make this particular recipe is the frosting. I made these chocolate Guinness cupcakes with beer marshmallow frosting to celebrate a birthday recently, and they’re definitely a crowd favorite. The Guinness gives the cake a unique flavor and the light coffee nodes pair really well with the marshmallow.
It took me a couple tries to make these cupcakes come out perfectly, and the key is adding the ingredients in this order. The batter ends up thin, which I generally try to avoid, but it’s all for the better in order to achieve a moist, fluffy cupcake. The secret to the frosting is simply reducing the Guinness flavor so that it’s stronger and you don’t need to add as much to achieve enough flavor – otherwise, you’d end up with curdled frosting (ew).
Now, let’s bake!
- 1/2 cup Guinness beer
- 1/2 cup unsalted butter
- 1/4 cup + 4 tbsp unsweetened cocoa powder
- 1 cup granulated sugar
- 1/3 cup sour cream
- 1 egg, room temperature
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- 1 1/4 tsp baking soda
- 1/4 tsp salt
Preheat the oven to 350 degrees and line a muffin pan with cupcake liners. Set aside.
In one bowl, whisk together the flour, cocoa powder and salt and set aside.
In a saucepan on the stove, combine the butter and Guinness and heat on low until the butter is melted. Whisk in the sugar until dissolved. Set aside to cool.
In the bowl of your mixer fitted with a whisk attachment, combine the sour cream, vanilla and eggs and mix to combine. Once the Guinness mixture is cool, mix into the sour cream mixture until smooth. Slowly add the dry ingredients until fully combined.
Bake for about 15 minutes until an inserted toothpick comes out clean.
- 1 1/2 cup butter, room temperature
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 cup marshmallow fluff
- 1 cup Guinness
First, reduce the Guinness. Bring to a simmer in a small saucepan on medium heat and continue to simmer until the beer has reduced to about a tablespoon. Then set aside to cool.
In the bowl of your mixer fitted with a paddle attachment, beat the softened butter for about 5 minutes until smooth and fluffy. Mix in the powdered sugar a little at a time, scraping the bowl as you go. Then mix in the marshmallow fluff until smooth. Lastly, add 1 tbsp cooled Guinness and the vanilla and until for an additional 2 minutes until smooth and fluffy.
Pipe the frosting onto cooled cupcakes and top with a Guinness bottle cap, sprinkles or toasted marshmallows and you’re ready for a party!