Chocolate Guinness Cupcakes with Raspberry Frosting

Zach Thorp Oct 12, 2022



  • 12 oz can or bottle of Guinness
  • 1 cup all purpose flour
  • ½ cup cocoa powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup Arbequina EVOO
  • 1 cup dark brown sugar
  • 2 eggs
  • ¾ cup sour cream
  • 2 teaspoons vanilla extract

Raspberry Balsamic Frosting:

  • 1 ¼ cups unsalted butter
  • 4 ½ cups powdered sugar
  • 2 tablespoons Raspberry Balsamic
  • 1 teaspoon vanilla extract
  • 2 teaspoons cocoa powder
  • 2 tablespoons whole milk


  1. Preheat the oven to 350°F. In a small saucepan, add Guinness and bring to a simmer over medium heat. Continue to simmer until the beer is reduced to ½ cup. Remove from the heat and set aside to cool.
  2. In a large bowl combine flour, cocoa, baking soda, baking powder, and salt, whisk to combine. In the large bowl of a stand mixer, fitted with the whisk attachment, place reduced Guinness, Arbequina EVOO, sugar, eggs, sour cream, and vanilla, whisk until blended and smooth.
  3. Begin adding in the dry ingredients, a cup full at a time, until the batter is smooth and blended.
  4. Fill a muffin tin with decorative paper baking cups and fill ¾ of the way full with batter. Bake cupcakes for 20-30 minutes, until cooked through. Remove them from the oven and set aside to cool.
  5. Place butter in the bowl of a stand mixer, fitted with the paddle attachment, and beat or cream until smooth. Replace the paddle attachment with the whisk attachment and begin whisking in the powdered sugar, 1 cup at a time, until combined.
  6. Add Raspberry balsamic, vanilla, cocoa powder, and milk, and continue to whisk until the fluffy and smooth.
  7. Once the cupcakes have cooled completely, top with frosting.