Nigella Chocolate Guinness Cupcakes Recipe

These Guinness chocolate cupcakes are soft, moist, and full of rich chocolate flavor. The beer gives them a deep taste without being too strong, and the salted caramel frosting on top makes them extra special. They’re perfect for any time you want a sweet treat that feels a little fancy but is still easy to make.

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Ingredients Needed:

Homemade Salted Caramel:

• 1/2 cup (100g) granulated sugar
• 3 tbsp unsalted butter, room temp and cut into cubes
• 1/4 cup (60g) heavy cream, warm
• 1/2 tsp vanilla extract
• 1/2 tsp kosher salt

Guinness Chocolate Cupcakes:

• 3/4 cup (105g) all-purpose flour
• 1/3 cup (30g) dutch processed cocoa powder
• 1 tsp instant espresso powder
• 1/4 tsp kosher salt
• 3/4 tsp baking soda
• 1/2 cup (110g) unsalted butter, room temp
• 1 cup (200g) granulated sugar
• 2 large eggs, room temp
• 1 tsp vanilla extract
• 1/2 cup (120g) sour cream, room temp
• 2/3 cup (170g) Guinness extra stout

Salted Caramel Buttercream:

• 1/2 cup chilled salted caramel
• 1 cup (220g) unsalted butter, room temp
• 2 cups (200g) powdered sugar
• 2 tbsp heavy cream
• Flaky sea salt, for sprinkling 

How To Make Chocolate Guinness Cupcakes Recipe?

1. Make the Salted Caramel: Warm the cream and make sure the butter is soft. Add sugar to a saucepan over medium heat and let it melt, gently stirring until smooth and golden. Let it darken a little more to a deep amber color. Take it off the heat, quickly whisk in the butter, then the warm cream. If it clumps, put it back on low heat and whisk until smooth. Mix in vanilla and salt, then pour into a jar and let it chill in the fridge.
2. Make the Cupcake Batter: Preheat your oven to 175°C and line a muffin tin with 12 cupcake liners. In one bowl, mix flour, cocoa powder, espresso powder, salt, and baking soda. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla and sour cream. Add half of the dry mix, then the Guinness, then the rest of the dry mix. Mix until smooth.
3. Bake the Cupcakes: Divide the batter into the cupcake liners evenly. Bake for 15–17 minutes until a toothpick comes out clean. Let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
4. Make the Frosting: Whip the chilled caramel until light. Add the butter and mix until smooth. Slowly add the powdered sugar, then the cream. Microwave 1 cup of the buttercream for 30 seconds, pour it back in and mix again until the frosting is silky and smooth.
5. Frost and Finish: Once the cupcakes are completely cool, frost them with the caramel buttercream. Drizzle with extra caramel and sprinkle sea salt on top.

Recipe Tips:

• Use room temperature ingredients: Make sure the butter, eggs, and sour cream are not cold. This helps everything mix better and gives you soft, even cupcakes.
• Don’t skip the espresso powder: It won’t make the cupcakes taste like coffee, but it makes the chocolate flavor much deeper and richer.
• Watch the caramel closely: Once the sugar melts, it can burn fast. Stay by the stove and remove it from heat as soon as it turns a deep golden color.
• Microwave part of the frosting: Melting a small amount of buttercream and mixing it back makes the frosting extra smooth and easy to spread.
• Let cupcakes cool fully before frosting: If they’re still warm, the frosting will melt and slide off. Always wait until they are completely cool.

How To Store Leftovers?

• Refrigerate: Let the cupcakes cool down to room temperature. Put them in a container with a lid and store them in the fridge for up to 5 days. Take them out 15–20 minutes before eating so the frosting becomes soft again.
• Freeze: After the cupcakes cool, place them (without frosting) in a freezer-safe bag or box. Freeze for up to 3 months.

Nutrition Facts:

• Calories: 420 kcal
• Total Fat: 24g
• Saturated Fat: 15g
• Cholesterol: 95mg
• Sodium: 240mg
• Potassium: 120mg
• Total Carbohydrate: 48g
• Dietary Fiber: 2g
• Sugars: 34g
• Protein: 4g

Try More Nigella Lawson Recipes:

• Nigella No Bake Lemon Curd Cheesecake Recipe
• Nigella Chocolate Pots Recipe