Chocolate Stout Cupcakes


I made these cupcakes with my buddy Nate while he was between shifts (he’s currently working as a forest firefighter in northern Alberta). If you aren’t already aware, this is the lucky guy who got the Nanaimo cake for his birthday.

I wasn’t going to recruit Nate to help me make unmanly cupcakes (at least as unmanly as cupcakes get), so cupcakes involving beer seemed like an obvious choice!


The finished product. We used hazelnut flavoured Bailey’s in the icing

I’ve made cakes with beer numerous times because the carbonation helps make them fluffy. My golden beer cake recipe is a keeper, but I couldn’t resist testing out this chocolatey Bailey’s-Guinness combo. No regrets there, they were delicious!


Nate doing all the heavy lifting

For some reason it has never occurred to me to use cream liquor in icing. Previous beer cakes have had their icing spiked by various fruity beers, such as Fruili. I don’t think those icings were as stable, perhaps due to the carbonation, though it is also possible that the recipe just needed some modification.

I also need to say that I don’t remember where I found this particular recipe. I tried to find it again and couldn’t, so to whoever I copied this from: I AM SO SORRY!


Chocolate Stout Cupcakes


  • 2 ½ cups ( 313 g) all purpose four
  • 2 cups (400 g) granulated sugar
  • ¾ cup ( 64 g) cocoa powder
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 1 bottle (11.2 oz) Guinness stout
  • ½ ( 118 ml) milk
  • ½ cup (118 ml) vegetable oil
  • 1 tbsp vanilla
  • 3 eggs, room temperature
  • ¾ cup (177 g) sour cream


1. Preheat the oven to 350F and prepare muffin pans

2. In a medium bowl, combine the flour, sugar, cocoa powder, baking soda, and salt.

3. In a large bowl, combine the Guinness, milk, vegetable oil, and vanilla. Add the eggs one at a time, whisking until completely incorporated. Mix in the sour cream.

4. Gradually add a third of the dry ingredients into the wet ingredients, folding to combine. Repeat with remaining two thirds. Divide into prepared pans.

5. Bake for 20-25 minutes, or until a toothpick comes out clean. Remove from the oven, and cool completely before removing cupcakes from the pans.

Simple Bailey’s Buttercream


  • 1 cup (227 g) unsalted butter, room temperature
  • ½ cup ( 95 g) shortening
  • 1tbsp vanilla *
  • 6 cups (678 g) confectioners’ sugar**
  • ~ 4  tbsp Bailey’s Irish Cream (can be mint or another flavour)


1. Cream together the butter and shortening until lightened, about 3 minutes. Add the vanilla and beat to combine

2. Add the confectioners’ sugar ~1 cup at a time, beating well before adding the next portion.

3. Add Bailey’s 1 tbsp at a time until desired consistency is reached.

* I used ½ a tbsp

** I used 600 g in hopes of cutting the sweetness a bit

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