These delicious Guinness cupcakes are moist, chocolatey, and boozy. They are topped with a maple cinnamon cream cheese frosting and salty crunchy pretzels.
I’m going to start off by saying that what I love about this recipe is that you can really taste the beer in these cupcakes. I mean, that’s the whole point of adding booze to a dessert, right? And this is coming from a person who doesn’t even like beer, but the stout adds a interesting depth of flavor to this dessert. There is a soft subtle bitterness from the hops, a natural sweetness from the malt, and a smooth bite from the alcohol. Also, the dark roasted coffee notes from the draught beer complement the rich chocolate flavor oh so nicely.
The cupcake is soft and tender in texture, bold and chocolatey in taste. The frosting on top is sweet and tangy with a smokey maple flavor and hint of spice. The mini pretzel on top is not only for decoration, but the salty crunchiness along with the sweet creamy frosting is amazing on your taste buds.Whether you are a beer fan or not, you are going to love these Guinness cupcakes because of all their unique bold flavors. You’ve got the sweet and salty, chocolate and full-bodied dark beer, maple and spice, and everything nice.
This dessert is perfect for any St. Patrick’s Day celebration, backyard barbecue or social gathering because nothing says party like beer and cupcakes!Print
- 3/4 cup (170g) unsalted butter, softened
- 1/2 cup (48g) cocoa powder (I used dutch-processed)
- 3/4 cup (188ml) Guinness draft beer, poured and settled before you measure
- 2 large eggs
- 1/2 cup (125g) sour cream
- 1 1/4 cups (155g) all-purpose flour
- 1 1/4 cups (250g) sugar
- 1 tsp (5g) baking soda
- 1/4 tsp (1g) salt
- 1/2 cup (114g) unsalted butter, softened
- 1-250g pkg cream cheese, softened
- 2 tbsp (30ml) maple syrup
- 1/2 tsp ground cinnamon
- 3 cups (390g) powdered sugar
- 18 mini pretzels
- Preheat the oven to 350°F and line 2 muffin pans with 18 paper liners.
- In a small saucepan over low heat, melt the butter. Remove from the heat, stir in the cocoa powder until smooth, then stir in the stout. Let cool for 5 minutes.
- In a large bowl, whisk together the eggs and the sour cream. Add the cooled chocolate mixture, mixing well. Add the flour, sugar, baking soda, and salt, and whisk until smooth.
- Divide the batter amongst the prepared muffin cups, filling about 2/3 full.
- Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
- Using an electric or stand mixer with the paddle attachment, beat the butter and cream cheese together. Add the maple syrup and cinnamon, mix again. Then add the powdered sugar, one cup at a time, mixing well in between until smooth and creamy. Frost as desired and top each cupcake with a mini pretzel.
Top the cupcakes with the mini pretzels the day you plan to serve. Otherwise the moisture from the frosting will make the pretzels soft.
Cupcake recipe adapted from Serious Eats.
Frosting recipe by Little Sweet Baker.