Indulgent Chocolate Guinness Cupcakes Recipe with White Chocolate Ganache Frosting
Rated 5.0 stars by 1 users
Category
Chocolate
Servings
12-18
Prep Time
25 minutes
Cook Time
22 minutes
Calories
400
These Chocolate and Guinness Cupcakes with a White Chocolate Ganache are a super-tasty treat blending the deep, malty richness of Guinness stout with the intense flavor of dark chocolate.
This recipe makes 12–18 cupcakes, perfect for sharing at gatherings or enjoying as a special treat.
With a prep time of 25 minutes and a bake time of 18–22 minutes, these cupcakes come together quickly for such a luxurious result.
Each cupcake, topped with creamy white chocolate ganache, clocks in at approximately 400–450 calories, making it a rich indulgence worth every bite.
The combination of moist chocolate cake studded with melted chocolate pockets and silky frosting creates a balance of textures and flavors that’s hard to resist.
Ingredients
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1 cup (240 ml) Guinness stout
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½ cup (113 g) unsalted butter, cubed
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¾ cup (75 g) unsweetened cocoa powder
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2 oz (60 g) dark chocolate, chopped
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2 cups (250 g) all-purpose flour
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1¾ cups (350 g) granulated sugar
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1½ teaspoons baking soda
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½ teaspoon salt
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2 large eggs
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⅔ cup (160 g) sour cream or Greek yogurt
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1 teaspoon vanilla extract
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¾ cup (130 g) dark chocolate, chopped (for mixing into the batter)
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8 oz (225 g) white chocolate, finely chopped
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½ cup (120 ml) heavy cream
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½ cup (113 g) unsalted butter, softened
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1½ cups (180 g) powdered sugar, sifted
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1 teaspoon vanilla extract
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Pinch of salt
For the Guinness Cupcakes
For the White Chocolate Ganache Frosting
Directions
Make the Cupcakes
Preheat oven to 350°F (175°C).
Line a cupcake tin with liners.
In a small saucepan, heat Guinness and butter over medium heat until butter melts.
Remove from heat and whisk in cocoa powder and 2 oz chopped dark chocolate until smooth.
Let cool slightly.
In a large bowl, whisk together flour, sugar, baking soda, and salt.
In another bowl, whisk eggs, sour cream, and vanilla until smooth.
Gradually mix the slightly cooled Guinness mixture into the egg mixture.
Slowly fold in the dry ingredients until just combined. Avoid over-mixing.
Gently stir in the remaining ¾ cup chopped dark chocolate to create pockets of melted chocolate inside the cupcakes.
Fill cupcake liners about ⅔ full.
Bake for 18–22 minutes or until a toothpick inserted in the centre comes out with a few moist crumbs.
Cool completely before frosting.
Make the White Chocolate Ganache Frosting
Heat heavy cream in a small saucepan until just simmering (don’t boil!).
Pour over the white chocolate in a bowl.
Let sit for 2 minutes, then stir until smooth.
Cool to room temperature (about 30 minutes).
Beat butter in a mixing bowl until creamy.
Gradually mix in powdered sugar, salt, and vanilla.
Slowly add the cooled ganache, beating until fluffy.
Chill for 10–15 minutes if it’s too soft to pipe.
Assemble & Decorate
Pipe or spread the frosting onto the cooled cupcakes.
Garnish with dark chocolate shavings, gold sprinkles, or a drizzle of Guinness caramel sauce for extra indulgence.
Serve with a pint of Guinness or a strong espresso.
Recipe Notes
If you have any questions how to make these Guinness and chocolate flavoured cupcakes using our recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields about 12-18 cupcakes.
Calories per serving: 400 calories per cupcake.
Remember: Please tag #whitakerschocolates with photos of your homemade chocolate and Guinness-flavoured yummy cupcakes.
Why Does Guinness Work in Baking?
Guinness works in baking because its rich, malty flavor and slight bitterness enhance the depth of chocolate, amplifying its taste in recipes like these cupcakes.
The stout’s carbonation acts as a natural leavening agent, contributing to a lighter, more tender crumb in baked goods.
Its acidity also reacts with baking soda, helping the batter rise and creating a moist texture that pairs well with dense ingredients like cocoa and sour cream.
Additionally, the roasted barley in Guinness adds a subtle coffee-like note, complementing dark chocolate and balancing the sweetness of the cake and frosting.
Overall, it brings a unique complexity and moisture to baked goods that water or milk alone can’t replicate.
