Guinness Chocolate Stout Cupcakes with Chocolate Stout Buttercream
Rich, chocolatey, and deeply flavorful, these Guinness Chocolate Stout Cupcakes are the ultimate treat for chocolate lovers. The stout adds incredible depth to the cocoa, creating cupcakes that are moist, tender, and packed with bold chocolate flavor. If you’ve never baked with stout before, this recipe is the perfect place to start.
One of the secrets to these cupcakes is blooming the cocoa powder in warm Guinness. This simple step intensifies the chocolate flavor and creates an incredibly smooth base for the batter. Combined with a touch of espresso powder and creamy Greek yogurt, the result is a cupcake that’s soft, moist, and irresistibly rich.
Topped with a fluffy chocolate stout buttercream, these cupcakes have a luxurious frosting that’s smooth, chocolatey, and perfectly balanced with just a hint of stout. A sprinkle of flaky sea salt on top adds the perfect finishing touch.
Whether you’re baking them for St. Patrick’s Day, a celebration, or just because, these cupcakes feel a little special while still being easy enough to make at home.
Why These Ingredients Work
- Greek yogurt
Gives the cupcakes extra moisture and a subtle tang that balances the rich chocolate and roasted stout flavors. - Espresso powder
Amplifies the chocolate flavor without making the cupcakes taste like coffee. - Guinness stout
Adds depth and complexity, enhancing the cocoa’s natural richness. - Oil + butter
Oil keeps the cupcakes moist, while butter adds flavor.
Why You’ll Love These Cupcakes
- Deep rich chocolate flavor
- Ultra moist and tender crumb
- The stout enhances the chocolate without overpowering it
- Perfect for St. Patrick’s Day or any chocolate dessert craving
- The buttercream is smooth, fluffy, and intensely chocolatey
Tips for the Best Cupcakes
- Bloom the cocoa powder for deeper chocolate flavor.
- Use room temperature eggs and yogurt for a smoother batter.
- Do not overmix the batter to keep the cupcakes tender.
- Let cupcakes cool completely before frosting.
- Finish with flaky sea salt for the perfect sweet-salty balance.
Ingredients
Guinness Chocolate Cupcakes (12 cupcakes)
- ¾ cup all-purpose flour (90 g)
- ⅓ cup Dutch processed cocoa powder (30 g) (I use the Rodelle brand!)
- ¾ cup granulated sugar (150 g)
- ¼ cup light brown sugar (55 g)
- ¾ teaspoon baking powder (3 g)
- ½ teaspoon baking soda (3 g)
- ½ teaspoon salt (3 g)
- ½ teaspoon espresso powder (1 g)
- ½ cup Guinness stout (120 g)
- ⅓ cup neutral oil – vegetable or avocado (80 g)
- 2 tablespoons unsalted butter, melted (28 g)
- 2 large eggs, room temperature (about 100 g without shells)
- ½ cup full-fat Greek yogurt (120 g)
- 2 teaspoons vanilla extract (10 g)
Chocolate Stout Buttercream
- ¾ cup unsalted butter, room temperature (170 g)
- ½ cup Dutch processed cocoa powder (45 g)
- 1¾ cups powdered sugar (210 g)
- 3 tablespoons Guinness stout (45 g)
- 1 teaspoon vanilla extract (5 g)
- Pinch of salt
Instructions
1. Preheat and Prepare
Preheat oven to 350°F (175°C).
Line a 12-cup muffin pan with cupcake liners and set aside.
2. Bloom the Cocoa
Warm the Guinness stout slightly until hot but not boiling.
In a bowl, whisk together:
- Guinness stout
- Dutch processed cocoa powder
- Espresso powder
Whisk until smooth and let cool for about 5 minutes.
Blooming the cocoa deepens and intensifies the chocolate flavor.
3. Mix the Dry Ingredients
In a large bowl, whisk together:
- All-purpose flour
- Granulated sugar
- Brown sugar
- Baking powder
- Baking soda
- Salt
Set aside.
4. Mix the Wet Ingredients
In another bowl, whisk together:
- Eggs
- Oil
- Melted butter
- Greek yogurt
- Vanilla extract
- Cocoa Guinness mixture
Whisk until smooth and fully combined.
5. Make the Batter
Add the wet ingredients to the dry ingredients.
Whisk until smooth and no lumps remain.
Do not overmix.
The batter will be slightly thin, which is completely normal.
6. Bake the Cupcakes
Divide the batter evenly among the cupcake liners, filling each about ¾ full.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Chocolate Stout Buttercream
In a stand mixer fitted with a paddle attachment:
- Beat the butter on medium speed for 2–3 minutes until light and fluffy.
- Add the cocoa powder and mix until incorporated.
- Gradually add powdered sugar, alternating with the Guinness stout.
- Mix until smooth and creamy.
- Add vanilla extract and salt.
- Beat for 2 more minutes until fluffy.
Transfer the buttercream to a piping bag fitted with a large star tip.
Pipe onto cooled cupcakes. You can swirl from the middle outward and spiral upward for a classic bakery look, or go for a more relaxed, messy swirl.
Finish with a sprinkle of flaky sea salt if desired.
Make Ahead & Storage
Make Ahead
The cupcakes can be baked 1 day in advance and stored unfrosted in an airtight container at room temperature.
The buttercream can also be made ahead and stored in the refrigerator for up to 3 days. Let it come to room temperature and re-whip before using.
Storage
Frosted cupcakes can be stored:
- At room temperature for up to 2 days
- In the refrigerator for up to 4 days
If refrigerated, allow them to come to room temperature before serving for the best texture and flavor.