Guinness Cupcakes with Maple Cinnamon Frosting

Chocolatey boozy cupcakes topped with a sweet cinnamony frosting and crunchy salty pretzels. Beer + cupcakes = tasty fun!

Guinness Cupcakes with Maple Cinnamon Frosting

Prepare to be amazed as rich dark chocolate meets the deep, malty flavors of Irish stout, all perfectly complemented by the warm sweetness of maple and cinnamon in these Guinness cupcakes.

Course Dessert

Cuisine American, Irish

Method Bake

Prep Time 30

Cook Time 20

Total Time 50

Servings cupcakes

Calories 314

Author Lily Ernst

Ingredients

Cupcakes

3/4 cup (170g) unsalted butter
1/2 cup 50g cocoa powder (I used dutch-processed)
3/4 cup (180ml) Guinness draft beer
2 large eggs
1/2 cup sour cream
1 1/4 cups (156g) all-purpose flour
1 1/4 cups (250g) granulated sugar
1 tsp baking soda
1/4 tsp salt

Frosting

1/2 cup (114g) unsalted butter softened
1 pkg (8oz) cream cheese softened
2 tbsp maple syrup
1/2 tsp ground cinnamon
3 cups (360g) powdered sugar
18 mini pretzels

Instructions

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.
3/4 cup (170g) unsalted butter, 1/2 cup 50g cocoa powder, 3/4 cup (180ml) Guinness draft beer
In a large bowl, whisk together the eggs and the sour cream. Add the cooled chocolate mixture, mixing well.
2 large eggs, 1/2 cup sour cream
In a separate bowl, toss together the flour, sugar, baking soda, and salt. Add to the wet ingredients and stir until just combined. Divide the batter evenly into the paper liners.
1 1/4 cups (156g) all-purpose flour, 1 1/4 cups (250g) granulated sugar, 1 tsp baking soda, 1/4 tsp salt
Bake for 18-20 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.
1/2 cup (114g) unsalted butter, 1 pkg (8oz) cream cheese, 2 tbsp maple syrup, 1/2 tsp ground cinnamon
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.
3 cups (360g) powdered sugar, 18 mini pretzels

Notes

Top the cupcakes with the mini pretzels the day you plan to serve. Otherwise the moisture from the frosting will make the pretzels soft.

Nutrition