guinness cupcakes with nutella cream frosting

★★★★★ 2 Reviews
JoyceNewmansKitchen avatar
By Joyce Newman
from Pollock Pines, CA

If you're looking for an alternative to green anything for St. Paddy's Day, I think this is the dessert for you! The combination of the Guinness beer, dark chocolate, and the Nutella cream frosting makes for a very moist, light, not so overly sweet cupcake. This is a favorite!

Blue Ribbon Recipe

We've seen Guinness cupcakes but typically they have a whiskey-type frosting. We loved the fantastic Nutella cream cheese frosting in this recipe. Adding Nutella brings the cream cheese frosting to a whole new level of yumminess. The cupcakes themselves are moist and tender. There's a hint of Guinness flavor in them but it's subtle. The Guinness helps to make a rich cupcake. Combined with the Nutella frosting, it's quite the St. Patrick's Day treat. But, these are so good we think you're going to make them year-round.

— The Test Kitchen @kitchencrew
★★★★★ 2 Reviews
serves 24
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For guinness cupcakes with nutella cream frosting

  • INGREDIENTS FOR CUPCAKES
  • 2 1/2 c
    all-purpose flour
  • 2 c
    sugar
  • 3/4 c
    cocoa powder (I use Hershey's Special Dark)
  • 1 1/2 tsp
    baking soda
  • 1/4 tsp
    salt
  • 1/2 tsp
    ground ginger
  • 1/2 c
    milk
  • 12 oz
    Guinness beer
  • 1/2 c
    canola oil
  • 1/2 Tbsp
    pure vanilla extract
  • 3
    eggs, room temperature
  • 3/4 c
    buttermilk, measured out and room temp for 20 minutes
  • INGREDIENTS FOR FROSTING
  • 1/2 c
    butter, unsalted and room temp
  • 8 oz
    cream cheese, softened to room temp
  • 3 c
    confectioners' sugar
  • 1/3 c
    Nutella spread
  • 1/4 tsp
    salt
  • 1 tsp
    pure vanilla extract
  • 1 Tbsp
    milk or cream

How To Make guinness cupcakes with nutella cream frosting

Test Kitchen Tips
We used a scoop to ensure even distribution of the batter which helps to make consistent size cupcakes. Also, room temperature ingredients are always best for baking. If you forget to take the buttermilk out of the fridge (like we did), just pop it in the microwave for 20 seconds to take the chill off.
  • Butter and cream cheese coming to room temperature.
    1
    Set out butter, cream cheese, and buttermilk to become room temperature (20 minutes). Preheat oven to 350.
  • Muffin tins with cupcake liners.
    2
    Line muffin tins with cupcake liners. (About 24)
  • Flour, sugar, cocoa powder, baking soda, salt, and ground ginger in a bowl.
    3
    In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, salt, and ground ginger. Set aside.
  • Slowly adding eggs.
    4
    In the bowl of a stand mixer, with a whisk attachment, (or any large mixing bowl, if you're using a handheld mixer), combine the Guinness, milk, oil and vanilla extract. Beat on medium speed until combined. Add the eggs one at a time, beating for about 1 minute each. If using a stand mixer, switch to the paddle attachment if needed.
  • Adding buttermilk to the batter.
    5
    Add the buttermilk and beat until well combined.
  • Slowly adding dry ingredients.
    6
    Slowly add the dry mixture and beat until just incorporated.
  • Cupcake batter in a mixing bowl.
    7
    The batter will be thin and it may even be a little bit lumpy, but that's okay.
  • Cupcake batter added to muffin tins.
    8
    Divide the batter evenly between the cupcake liners.
  • Cupcakes baking in the oven.
    9
    Bake for 20-25 minutes, rotating the pans halfway through. The tops should spring back when lightly touched and a toothpick should come out clean.
  • Cupcake cooling before frosting.
    10
    Remove pans from the oven. Allow the cupcakes to cool for about 10 minutes before transferring them to a cooling rack. Cool completely before frosting!
  • Butter and cream cheese mixed together.
    11
    For the frosting, in the bowl of a stand mixer, fitted with the paddle attachment (or any large mixing bowl if you're using a handheld), beat together the butter and cream cheese until smooth. (About 3-5 minutes on medium speed).
  • Nutella, salt, and vanilla extract added to the bowl.
    12
    Add Nutella, salt, and vanilla extract; beat until well combined.
  • Slowly adding confectioners' sugar.
    13
    On low speed, slowly add confectioners' sugar. Once the sugar is blended into the butter mixture, increase the speed to medium and beat until well combined.
  • Adding a little bit of milk to the frosting.
    14
    If the frosting looks too thick, add about 1-2 teaspoons of milk or cream and beat to combine.
  • Piping the frosting on the Guinness cupcakes.
    15
    Either pipe out the frosting or use a small offset spatula. Decorate as desired. Use chocolate candy, malt balls, or a St. Paddy's Day decoration.
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