zoom Guinness and chocolate cupcakes

    Save to your scrapbook

    Guinness and chocolate cupcakes

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Guinness and chocolate cupcakes

    • Preparation time: 20 minutes, plus cooling
    • Cooking time: 25 minutes
    • Total time: 45 minutes, plus cooling

    Makes: 12


    200ml Guinness
    50g cocoa powder
    150g unsalted butter, softened
    250g light brown soft sugar
    2 large eggs, beaten
    170g plain flour
    1 tsp bicarbonate of soda
    ½ tsp baking powder

    200g cream cheese
    100g icing sugar, sifted
    150ml double cream


    1. Preheat the oven to 180˚C, gas mark 4. Line a 12-hole muffin tin with paper cases. Gradually mix the Guinness into the cocoa powder to form a smooth liquid. In a large bowl, beat the butter with the sugar until pale and fluffy. Beat in the eggs, a little at a time.

    2. Mix in the cocoa and Guinness mixture then sift in the flour, bicarbonate of soda and baking powder with a small pinch of salt; gently mix together. Spoon into the muffin cases and bake for 20-25 minutes until risen and a skewer inserted into the middle comes out clean. Cool in the tin for 5 minutes then transfer to a rack to cool completely.

    3. Meanwhile, make the topping. Beat the cream cheese until smooth then fold in the icing sugar. In a separate bowl, whip the cream to soft peaks then fold into the cream cheese mixture. Once the cakes have cooled, top each with a little icing, so they resemble frothy little pints.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, March 2019 issue. Download the Waitrose & Partners Food app for the full issue


    Average user rating

    3 stars