Get ready for St Patrick’s Day this week by whipping up these beautiful cupcakes. Delicious chocolate and Guinness sponge, topped with a smooth cream cheese frosting.

Was it just the luck of the Irish that made this an excellent bake?

I hope not, because I plan to make these again very soon! I am a huge fan of chocolate cake. I really enjoy Guinness. So needless to say, I was hoping these dark chocolate and Guinness cupcakes would be an all-round family pleaser. The stout from the Guinness really brings out the rich cocoa flavour and leaves an incredibly moist sponge.

They are soft, morish and utterly delicious. Plus, they go so well with the slight sharpness of a cream cheese frosting.

I’ve attached the recipe card to add to your Pinterest board for later, or if you’re not into that, the recipe is written in the normal text below to screenshot or visit again later, along with some links for the cupcake cases and equipment I used.

There’s also a really handy video for making the cream cheese frosting. I made them using the technique which I’ve used for years on other bakes so click here to check that out.

Good things come to those who wait

In just a few moments of reading, you can make your own little bit of chocolate-y heaven. With a short bake of 22 minutes and very little prep time, these are an easy afternoon bake where you won’t have to wait!.Let me know if you give them a go! If you enjoy making these and love the cream cheese frosting, check out my Carrot & Orange Cake Recipe

Dark Chocolate Guinness Cupcakes Reciepe

Ingredients

• 175g plain flour
• large pinch of sea salt
• 1 tsp bicarbonate of soda
• 130g unsalted butter
• 100ml Guinness
• 210g light brown sugar
• 2 medium eggs
• 40g Green & Blacks Cocoa

ICING

• 100g salted butter
• 200g icing sugar
• 100g cream cheese
• 1 tsp vanilla extract

Prep Time & Equipment

• Prep | 15 m
• Cook | 22 minutes
• Icing | 15 minutes
• Cupcake tray, cases, whisk, pan on the hob, large bowl, piping bag & nozzles, spatula, measures & spoons
• I also used one of these nifty pancake batter dispensers when doing cupcakes. Not essential, but certainly makes cooking a lot cleaner and easier to distribute the mix!

Method

1. Preheat oven to 160c fan

2. Line a cupcake tin with 12 paper cases.

3. Put the flour, bicarb and salt into a large bowl and stir just to break up any lumps

4. In a large saucepan, gently melt the butter on a medium heat on the hob. Once melted, remove from heat & stir in the Guinness, sugar and eggs & cocoa
5. Pour the Guinness mix into the dry flour mix and combine well with a whisk. The mixture will be really runny. Pour into the paper cases and pop in the oven for 22 minutes,. Check they are ready by inserting a skewer and checking it comes out clean.

6. Meanwhile, to make the icing, whisk butter on high for 5 minutes until light and fluffy, Add the icing sugar gradually. Add vanilla and cream cheese.

7. Ice cakes using a piping bag once cooled.