guinness beer

The BEST way to impart real Guinness flavor into chocolate cupcakes is to reduce it down on the stove first. This packs in flavor without altering the cupcake's texture. Read the recipe in full before beginning.

Guinness Chocolate Cupcakes with Mocha Guinness Buttercream

one 12-ounce bottle Guinness Extra Stout

(125 grams) all-purpose flour (spoon & leveled)

cup (45 grams) unsweetened natural cocoa powder

espresso powder

baking soda

salt

+ 1 Tablespoon (135 milliliters) vegetable or canola oil

(200 grams) packed light or dark brown sugar

(180 grams) full-fat sour cream, at room temperature*

vanilla extract

Tablespoons reduced Guinness from step 1

espresso powder (used in step 1)

(2.5 sticks; 290 grams) unsalted butter, softened to room temperature

sugar

Tablespoon (6 grams) unsweetened natural cocoa powder

Tablespoon (15 milliliters) milk

salt,

In a small saucepan, bring the Guinness to a boil over medium-high heat. Once boiling, reduce to medium heat and allow to simmer until reduced down to 2/3 cup, about 20 minutes. Set 1/2 cup aside to cool for 10-15 minutes before using in the cupcake batter. While it&#8217;s warm, mix the rest of the reduced Guinness (about 2-2.5 Tablespoons) with the 2 teaspoons of espresso powder used in the frosting. Set this mixture aside for step 5. You can do this step 1 day ahead of time if needed. Refrigerate overnight. Bring reduced beer to room temperature before using in both the cupcake batter and frosting.

Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 4 liners – this recipe makes about 16 cupcakes. Set aside.

Whisk the flour, cocoa powder, espresso powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the oil, brown sugar, eggs, sour cream, and vanilla together until completely smooth. Pour the wet ingredients into the dry ingredients, add the 1/2 cup (120ml) reduced Guinness, then whisk until *just* combined. Do not over-mix. The batter will be on the thinner side.

Pour or spoon the batter into the liners. Fill each 2/3 full to avoid spilling over the sides or sinking. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. Don&#8217;t over-bake, which will dry out the cupcakes. Begin checking for doneness at 19 minutes. For around 36 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.

Make the frosting

Have the Guinness/espresso powder mixture from step 1 handy. In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until completely smooth and creamy, about 2-3 minutes. Add the confectioners’ sugar, cocoa powder, milk, reduced Guinness/espresso powder mixture, milk, and vanilla extract. Beat on low for 30 seconds then increase to high speed and beat until combined and creamy. Taste. Add a pinch of salt if desired. (I always add 1/8 teaspoon.) If you want the frosting a little thicker, add 1/4 cup (30g) of confectioners&#8217; sugar.

Frost cooled cupcakes. I piped a basic tall swirl using Ateco 849 piping tip.

Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.

I don't even like Guinness, and these were very good and moist. I brought them to a party for St. Patrick's day this year, and they were a hit.

The flavor is delicious. The Guinness buttercream might be our favorite though. Thanks for the great recipe sally.

Hi Sally! Loved this recipe! I've made quite a few of your recipes and this one has taken place as my favorite cupcake recipe I've made yet. It was so good that my mom wants it as a birthday cake. I wanted to double the recipe and split it into 3 or 4 layers using 8 inch pans. I was wondering if doubling the recipe would be ok or if I should make this recipe twice. I was also wondering the same about the frosting (if I should double it or make it twice). Thanks for all your amazing recipes! I get so many compliments on my baking and it's all thanks to you. :)

Thank you for this amazing delicious recipe. Everybody loved them.

LOVE this recipe. Tested these to make for an Irish weekend with our neighbors and they came out so good. We added a tad bit more expresso powder to the frosting bc we wanted a stronger mocha flavor. So delicious.  Made the 32 minis for easier sharing. thank you!

Hi sally! I just want to say this cake is heaven! I made 1.5 times the qty and baked in 2 8” cake tins for 40 mins. Perfectly moist, soft, velvety and melt in mouth. I have baked Guinness cake before using butter, it’s indeed very dry. This is by far the best Guinness cake I have baked. Or better than chocolate cake! Just wondering if I were to replace  Guinness with just water or milk. Is that possible to have the same result? Would love to replace my fav chocolate cake recipe with this.

This is a delicious recipe!  It was my husband's birthday so I made one 9 inch cake (ready at about 30 minutes).  Instead of Guinness I used a more chocolaty stout (Dragon's Milk Stout).  I used a different frosting.  The cake was moist and dense - almost fudge like.  Very good and rich.  It needs very little frosting.  Next time I might pair it with a simple cream cheese frosting...or a Bailey's or Kahlua frosting.  Or just whip cream.  Excellent!

So I used the frosting recipe for a chocolate cake and it was amazing!  I substituted the Guinness for Bailey's and used less Espresso (to give it a stronger Bailey's flavor).  It was fantastic!!  

Also, I've used Guinness in cake before and it is fantastic!  It gives it a nice, rich flavor.  Highly recommend!

These are amazing. Everyone I shared them with agrees!

I really enjoyed the flavour of the Guinness. It took the sweetness down a notch.  Question: if I subbed butter for the oil would I get a more dense cupcake?

Made these for the first time and they were absolutely amazing! Rave reviews on the flavors of the cake and the icing. 10 of 10 recommend and will definitely make again!

Thanks for the advice, Lexi. I ended up making the original buttercream, which stayed firm in super high humidity and 80-ish temperatures for a few hours. A pleasant surprise, and the cupcakes were a hit!

https://www.youtube.com/watch?v=J1NGp4g7F0g

These moist Guinness chocolate cupcakes are made with reduced Guinness beer for deep flavor. They’re flecked with real espresso powder and topped with ultra creamy and flavorful mocha Guinness buttercream. 

Get the full recipe: https://sallysbakingaddiction.com/guinness-chocolate-cupcakes/

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Guinness Chocolate Cupcakes with Mocha Guinness Buttercream | Sally's Baking Addiction

Irish Venison Stew with Guinness

venison

olive oil

carrots

potatoes peeled & chopped

garlic

onion chopped

bay leaves

(14 ounces) Guinness Beer

TBS flour

tomato paste

salt & pepper

Cups Beef Broth

Cut venison into 2" cubes. Pat dry & sprinkle with salt & pepper.

Add olive oil to dutch oven add meat in batches & brown.

Lower heat to medium, cook garlic & onions until softened, add carrots, add flour and stir for 1 minute.

Add beer, broth, tomato paste. Bring to simmer, then add in bay leaves and potatoes, meat & their juices.

Cover, lower heat to a gentle boil cook for 2 hours until meat becomes tender.

Simmer for another 30-45 minutes, meat should fall apart.

Remove leave, if sauce isn't as thick as you would like you can add a slurry (1TBS water w/ 1 TBS cornstarch)

Serve it up with some french bread or Irish soda bread

If you&#039;re looking for an authentic Irish recipe to serve on St. Patrick&#039;s Day, look no further than Guinness Bread. Who doesn&#039;t love freshly baked bread? An Irish brown bread that is easy to make and a fun way to enjoy the Irish holiday! 

Guinness Irish Brown Bread Recipe

Guinness Stout (or another Irish Stout beer, room temperature)

butter (melted + extra to brush the pan)

whole buttermilk (shaken, room temperature)

molasses (or black treacle)

¼ cups stone ground whole wheat flour

oats oats

all-purpose flour (I used organic unbleached flour all-purpose flour)

brown sugar (lightly packed (dark or light))

baking powder

Preheat oven and prep pan.

Preheat the oven to 450° F (230° C)  and brush a 1 pound loaf pan (roughly 8.5 x 4.5 x 2.75) pan with melted butter (I melt an extra tablespoon of butter, when melting for the bread.

Combine dry ingredients.

In a large bowl combine the whole wheat flour (2 ¼ cups), oats (1 cup), all-purpose flour (¼ cup), dark brown sugar (¼ cup), kosher salt (2 tsp), baking soda (2 ¼ tsp), and baking powder (1 tsp).

Add wet ingredients.

Make a well in the dry ingredients, then pour the wet ingredients into the dry. Add Guinness (11-12 oz), melted butter (5 TBL), buttermilk (1 cup), and molasses (2 TBL), vanilla (1 tsp) stirring well until combined and no streaks of flour remain. It will be the consistency of a thick cake batter.

Spoon batter into prepared pan.

Transfer the beer bread batter to your prepared baking pan (filling no further than ¾ full). Smooth the top and then sprinkle with additional oats (about 1 TBL) for an authentic look.

Bake bread

Place pan on a baking sheet (just in case it overflows) and put bread in oven, immediately turning the temperature down to 400° F (205° C), and bake for 40-45 minutes until a skewer comes out clean.

Cool in pan for 10 minutes, then remove and cool

Allow to cool in the pan for 10 minutes, then turn the bread onto a cooling rack to cool completely before slicing. It’s important to cool breads before slicing, as breads continue cooking as they cool.

How to warm Guinness bread.

If warm bread is desired (and who doesn’t love warm bread?), once it has cooled, place the desired number of slices wrapped in foil in a 350°F (175° C) oven for 15 minutes. Serve warm, slathered with salted Irish cream butter or with a little jam or preserves.

Serve with Irish butter and jam.

Delicious served toasted or cold with Irish salted butter and jam if desired.

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