Chocolate Guinness Cupcakes
with Chocolate-Cinnamon Frosting

These luscious little cakes are incredibly moist and dark. They hold up beautifully, even after several days (though they’re unlikely to last that long).


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2 cups all-purpose flour
1 cup Dutch-processed cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups sugar
2 eggs
1 cup butter, room temperature
3/4 cup buttermilk
1 cup Guinness draught
1 recipe chocolate-cinnamon frosting

Preheat oven to 350°
Place paper liners in muffin tins.

  1. Sift the flour, cocoa, baking soda and salt together in a spacious bowl.
  2. Combine the sugar, eggs and butter in the bowl of an electric mixer and beat until smooth.
  3. Pour in the buttermilk and mix until combined.
  4. Add the Guinness draught and mix well.
  5. With the mixer on medium speed, add the dry mixture to the wet ingredients in several additions. Scrape down the bowl and beat thoroughly, but not excessively, between each addition.
  6. Use two spoons or a standard ice cream scoop to fill the muffin tins two thirds full.
  7. Place the tin on the middle rack of the preheated oven.
  8. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool to room temperature.
  10. Frost with chocolate-cinnamon frosting.


Preparation Time: 
Approximately 45 minutes plus cooling time.