Chocolate Stout Cupcakes

These chocolate stout cupcakes are a decadent treat for the winter months. You’ll love how moist these chocolaty and coffee-infused cake layers are, with their rich stout buttercream frosting.

Chocolate Stout Cupcakes are a favorite among many people. These cupcakes have a chocolate stout cake, topped with chocolate frosting and cocoa powder. Hummingbird is one of the most popular flavors.

Guinness chocolate cupcakes with a rich Guinness chocolate icing and sprinkled sea salt are the ultimate in alcoholic treats!

I grew raised in a New England Patriots family. At our home, every Sunday was Football Sunday. And, of course, there was a celebration on Football Sunday. It was mostly parents and their kids, but my aunt and grandmother would sometimes be up to help balance out the gender ratio.

But it was mostly males and kids for the most part. We kids would go play while the fathers drank their drinks and watched the game. The game would be shown on every television in the home (living room, bedroom, kitchen, and basement), allowing everyone to keep up with what was going on.

Now that I think about it, we had a lot of TVs. However, it was not as glamorous as it seemed. Most of these TVs were discovered on the side of the road by my father, who has a flair for converting garbage into gems. 


I’m getting off track here. So we’d play, sometimes in the basement, sometimes outdoors, sometimes leaping up and down on the mattresses in our rooms. We used to play hide-and-seek, tag, touch football, computer games, and bake together (clearly I had a hobby from a young age).

We once attempted to make pumpkin pie. It had a gummy shoestring flavor to it. After that, we didn’t bake for a while.

As a result, football is more than a game to me. It’s hanging out with your buddies on Sundays and having the fun of your life racing around a basement and hiding under your washer/dryer.


So, in celebration of the Patriots’ game against the Seahawks this week, I bring to you Chocolate Stout Cupcakes, a dessert suited for a Super Bowl party. Both the cupcakes and the icing include Guinness, which the boys will like. Ladies will fawn over them since they are wonderfully chocolaty.

Simply for the icing, these are a must-try. I couldn’t stop myself from licking it off the cupcake tops. On the plus side, I waited until after their photoshoot to contact them. Because I can’t tell you how many times I’ve found myself nibbling off a piece of this or cramming broken cookies into my mouth while filming.

If you don’t like salt, you may top them with crumbled pretzels, chocolate sprinkles, etc. The options are limitless.

Go Pats!



  • Sarah Fennel is the author of this piece.
  • Time to Prepare: 10 minutes
  • Time to prepare: 20 minutes
  • Time allotted: 30 minutes
  • 1 batch yields 14 cupcakes.
  • Sarah Fennel is the author of this piece.
  • Time to Prepare: 10 minutes
  • Time to prepare: 20 minutes
  • Time allotted: 30 minutes
  • 1 batch yields 14 cupcakes.



  • Sarah Fennel is the author of this piece.
  • Time to Prepare: 10 minutes
  • Time to prepare: 20 minutes
  • Time allotted: 30 minutes
  • 1 batch yields 14 cupcakes.


Regarding the cupcakes

  • 1/2 cup cocoa powder (dutch-processed)
  • 1 cup flour (all-purpose)
  • a quarter cup of sugar
  • a quarter teaspoon of baking powder
  • 1 teaspoon kosher salt
  • 1 stick unsalted butter, heated and chilled 1/2 cup
  • 2 eggs, big
  • 1/2 cup dark stout, such as Guinness* plus 2 teaspoons
  • 1 teaspoon extract de vanille

To make the icing

  • 3/4 cup unsalted butter, room temperature (1 1/2 sticks)
  • cocoa powder, 3/4 cup
  • a third of a cup of powdered sugar
  • a quarter-cup of Guinness
  • milk (two tablespoons)
  • 1 1/2 tablespoons extract de vanille
  • garnish with flaked sea salt (optional)


  1. Preheat the oven to 350 degrees Fahrenheit. Dark cupcake molds should be used to line 14 cupcake pans. Remove from the equation.
  2. On low speed, combine the cocoa powder, flour, sugar, baking powder, and salt in a standing mixer equipped with the paddle attachment. Whisk together the butter, eggs, Guinness, and vanilla extract in a separate basin. In batches, add the wet ingredients to the dry ingredients and mix on medium speed for approximately 20 seconds, or until the batter is smooth and glossy. Fill cupcake molds 3/4 full with batter and bake for 20-25 minutes. Remove the pan from the oven and cool thoroughly on a wire rack.
  3. Make the icing while the cupcakes are cooling. For 2-3 minutes, cream the butter and cocoa powder together until the cocoa powder lightens in color. 1 minute after adding the powdered sugar, milk, Guinness, and vanilla extract, beat until light and frothy.
  4. Scoop the frosting into a piping bag fitted with a big star tip and decorate the cupcakes. Starting in the centre and going outwards, swirl the icing around the cupcake. Continue to spiral the frosting up the cupcake in a pyramid shape until it is completely frosted. Serve with a pinch of flaky sea salt, if desired.


*Ensure that the Guinness is poured gently. You want to measure everything without using any foam!


The “chocolate stout frosting” is a delicious chocolate frosting that can be used to top cupcakes. This recipe uses the stout from a chocolate stout cake as an ingredient.

Related Tags

  • chocolate stout cupcakes with irish cream buttercream
  • guinness chocolate stout cupcake mix
  • skinnytaste chocolate stout cupcakes
  • guinness cupcakes with cream cheese frosting
  • guinness cupcakes with box mix

Leave a Comment

Your email address will not be published.

Scroll to Top