Chocolate & Guinness Cupcakes

(Makes 9)

Anne says: A very seasonal treat!



6floz/175ml Guinness

2oz/50g butter, cubed

6oz/175g sugar

2oz/50g cocoa

1egg, beaten

3 ½ oz/100g sour cream

1 teaspoon vanilla extract

8oz/225g flour

1teaspoons baking powder


4oz/110g Softened butter

8oz/225g icing sugar

1 tablespoon boiling water

Garnish: (optional)

6oz/175g roll out icing

Green Food colouring


Line a muffin tray with the papers.

In a small saucepan, heat the Guinness and butter until butter is melted. Remove from the heat and allow to cool down. Add in the sugar and cocoa powder and whisk until blended.

Sieve the flour and baking powder together.

Pour in the chocolate and Guinness mixture and whisk well until combined. Add in the egg, sour cream and vanilla extract at this stage also.

Divide between 9 muffin papers and bake at 180C/350F/Gas Mark 4 for 20-25 minutes

Allow to cool whilst making the butter icing topping.

Place the softened butter and icing sugar into a large mixing bowl and cream until light and fluffy. Add in the boiling water to get an extra smooth and light consistency.

Meanwhile kneed a little food colouring into the roll out icing to colour it.

Roll out the icing and cut out a series of small shamrocks from the icing. Leave on a tray lined in parchment and allow to firm up (takes approx 4 hours)

Using a piping bag, pipe a large swirl of icing on top of each cupcake and then top with a coloured shamrock and some edible green sprinkles.

Store in an airtight container until required.