Description
These Guinness chocolate cupcakes deliver the signature rich, deep flavor of stout, without any actual beer. Using a strong brewed coffee and cocoa reduction, they offer the same malty complexity in a moist, tender cake, topped with a luscious mocha buttercream that’s totally alcohol‑free and perfect for all ages.
Ingredients
Cupcake Batter – Makes ~16 standard cupcakes
1 cup (125 g) all‑purpose flour
½ cup (41 g) unsweetened natural cocoa powder
1½ tsp espresso powder
¾ tsp baking soda
¼ tsp salt
½ cup + 1 Tbsp (135 ml) vegetable or canola oil
1 cup (200 g) light or dark brown sugar, packed
2 large eggs, room temperature
¾ cup (180 g) full‑fat sour cream, room temperature
2 tsp pure vanilla extract
Coffee‑Cocoa Swap: ½ cup strong brewed coffee + 1 Tbsp cocoa powder, reduced to concentrate
Mocha Buttercream Frosting:
2 Tbsp of the coffee‑cocoa mixture + 2 tsp espresso powder
1¼ cups (282 g) unsalted butter, softened
4½ cups (550 g) confectioners’ sugar
1 Tbsp (5 g) unsweetened natural cocoa powder
1 Tbsp (15 ml) milk (or non‑dairy)
1 tsp pure vanilla extract
Pinch of salt (to taste)
Tools (optional): Muffin pan, cupcake liners, electric mixer, piping bag with Ateco 849 tip, cupcake carrier
Instructions
Simmer Coffee & Cocoa: Combine ½ cup strong brewed coffee and 1 Tbsp unsweetened cocoa in a small saucepan. Simmer for ~10–12 minutes until reduced by about one‑third. Cool to room temperature.
Prep Oven: Preheat oven to 350 °F (177 °C). Line muffin pans—12‑cup plus 4 liners—or use two pans for ~16 cupcakes.
Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, espresso powder, baking soda, and salt.
Wet Ingredients: In another bowl, whisk oil, brown sugar, eggs, sour cream, vanilla until well combined. Stir in the cooled coffee‑cocoa reduction.
Combine: Pour wet mixture into the dry ingredients. Stir until just combined—don’t overmix.
Bake: Fill liners ⅔ full. Bake 19–22 minutes until a toothpick comes out clean. Cool completely.
Make Frosting: Mix 2 Tbsp coffee‑cocoa reduction with espresso powder. Beat butter until light and creamy. Gradually add confectioners’ sugar, cocoa powder, coffee‑espresso mix, milk, vanilla, and salt. Beat until fluffy.
Frost & Serve: Pipe frosting onto cooled cupcakes. Chill frosting if it’s too soft.
Notes
Dairy-Free Option: Swap sour cream for coconut or almond yogurt; use plant-based butter and milk.
Mini Cupcakes: Bake 11–13 minutes for ~36 mini servings.
Freezing: Store unfrosted or frosted cupcakes in airtight containers, freeze up to 2–3 months. Thaw in fridge overnight.
Make-Ahead Frosting: Can be refrigerated up to 3 days; re‑whip before use.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Dessert / Cupcakes
- Method: Baking
- Cuisine: American-inspired / Fusion
Nutrition
- Serving Size: 1 cupcake
- Calories: ~400–450 kcal
- Sugar: ~45 g
- Sodium: ~170 mg
- Fat: ~17 g
- Saturated Fat: ~10–11 g
- Trans Fat: ~0 g
- Carbohydrates: ~60–70 g
- Fiber: ~2 g
- Protein: ~3–4 g
- Cholesterol: ~50 mg