Chocolate Stout Cupcakes with Stout Buttercream

CloseCuppie1.jpgThis is my very first blog post: Date: 2/28/14. While I haven’t changed a word I did add a few additional photos. How time flies… 🙂

One needn’t be a beer fan to become one of these luscious, spongy delights. These Chocolate stout or Guinness chocolate cupcakes are dense, flavorful and moist. The frosting, also spiked with stout, doesn’t taste of beer but has a buttery, caramelly flavor that you will find completely addictive!

A classic chocolate stout cupcake is made with dark stout or porter (most often Guinness) beer. Again, while one would never know there was beer in this recipe, the ale and chocolate pair well together to provide a rich, tasty and unforgettable duo.


  • Servings: ”6-12″
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cuppiesbest1 copy.jpgChocolate Stout Cupcakes


  • 1/2 cup organic butter
  • 1 cup Samuel Smith’s Organic Chocolate Stout (preferred), Guinness or other dark stout
  • 1 1/2 cups white or organic cane sugar
  • 1 cup organic cocoa
  • 1 cup organic sour cream
  • 2 large eggs
  • 1 tsp. vanilla
  • 2 cups unbleached all-purpose flour (King Arthur Flour is preferred)
  • 2 tsp. baking soda
  • 1/2 tsp. salt


  • In a small saucepan, melt the butter with the stout over medium heat. Remove from heat, let cool slightly then pour into a bowl and whisk in sugar and cocoa.
  • Beat in the sour cream, eggs and vanilla until well incorporated.
  • Stir in the flour, baking soda and salt just until blended.
  • If you can spare the time or patience, let the batter stand at room temperature for 15-30 minutes to allow the batter to lighten—this will provide the spongy, light texture.
  • Divide the batter between paper-lined cupcake tins. Bake in a preheated 350°F oven for 15-20 minutes or until tops are springy to the touch.

Stout frosting:


  • 1/2 cup organic butter, softened
  • 3 cups confectioners’ sugar
  • 1/4-1/3 cup chocolate stout or Guinness

In a medium sized bowl using a stand or hand mixer beat the butter, confectioners’ sugar and stout until you have a spreadable frosting. Wait until the cupcakes have cooled completely before frosting.CuppiesBestTrio1This recipe yields 24 regular sized or 12 large cupcakes