Chocolate Stout Cupcakes


A chocolate cupcake with an Irish twist. 

-- Serves
SKILL LEVEL 30 cupcakes
2 cups all-purpose flour
3/4 cup cocoa powder
1-1/2 cups sugar
1 teaspoon baking soda
1/2 cup Beehive® OR Crown® Golden Syrup
1 bottle (12 ounces) Guinness® Stout
1/2 cup butter OR margarine, melted
3 eggs
1 tablespoon pure vanilla extract
3/4 cup sour cream
4 ounces cream cheese, softened
2 cups powdered sugar
Cocoa powder
4 to 6 tablespoons heavy cream

Preheat oven to 350ºF.  Grease 30 muffin cups (2-1/2 inch) or line with paper liners. 

Whisk together flour, cocoa, sugar and baking soda in a medium bowl and set aside.  Combine corn syrup, beer, butter, eggs, vanilla and sour cream in a large mixer bowl.  Beat with an electric mixer for two minutes. Gradually mix dry ingredients into wet ingredients until well blended.  Batter will be very thin.   

Fill muffin cups 2/3 full. Bake for 12 minutes; rotate pans and bake an additional 12 to 14 minutes or until wooden pick inserted in the center comes out clean.  Cool five minutes; remove from pans onto wire rack. Cool completely.

Beat cream cheese in a medium bowl until light and fluffy.  Beat in powdered sugar and enough cream, on low speed, to make a creamy texture.   Cover with plastic wrap and refrigerate until ready to use. 

Top each cupcake with a dollop of frosting and dust with cocoa powder.


GUINESS is a registered trademark of Diageo plc

Total Time
Bake Time 24 to 26 minutes

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