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Spiced Guinness Cupcakes

Yields12 Servings

These cupcakes are the best cupcakes I have ever eaten. They have a subtle spice both from the Guinness and with a little help from gingerbread spices also with a hint of chocolate. Making a deep dark and moist cupcake topped with a sweet topping that balances the spices perfectly.

Spiced Guinness Cupcakes

 175 g Plain flour
 25 g Cocoa powder
 2 tsp Baking powder
 ½ tsp Bicarbonate of soda
 1 pinch Fine sea salt
 1 tsp Ground cinnamon
 1 tsp Ground ginger
 1 pinch Ground cloves
 150 ml Guinness
 125 g Butter, melted & left to cool slightly
 70 ml Sour cream
 2 tbsp Black treacle
 100 g Caster sugar
 2 Eggs
 150 g Unsalted butter, at room temperature
 300 g Icing sugar
 1 tsp Vanilla extract
 200 g Cream cheese, at room temperature

Heat oven to 180˚C. Line a 12 hole cupcake tin with paper cases. In a large bowl combine all the dry ingredients. Flour, cocoa, baking powder, bicarbonate of soda, salt, cinnamon, ginger, and ground cloves. Stir to disperse the spices throughout the flour. Set aside.


Add the wet ingredients, Guinness, melted butter, sour cream, treacle, caster sugar and eggs into a large measuring jug or bowl. Whisk together.


Whisk the wet ingredients into the dry until a smooth batter is achieved. Fill the prepared cupcake tin with batter filling each paper case 3/4 full. Transfer to the oven and bake for 18 minutes. Remove from the oven and leave to cool on a wire rack.


To prepare the icing add the soft room temperature butter to a large bowl, using an electric mixer or free standing mixture with paddle attachment attached, cream the butter until pale and fluffy.
Sieve in half the icing sugar and repeat beating until all the sugar is incorporated and it is pale and fluffy again. Repeat with the remaining sugar and add the vanilla extract. Should you wish to have a real grownup cupcake replace the vanilla extract with a couple of tablespoons of Baileys.


Fit a piping bag with a large star ended nozzle. squeeze the icing down the piping bag and twist to seal. Pipe the icing evenly amongst the 12 cooled cupcakes.

Nutrition Facts

Servings 12