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Chocolate Stout Cupcakes

Chocolate Stout Cupcakes

Chocolate Stout Cupcakes

Delicious chocolate stout cupcakes. 

  • icons/brand/timer copy 2 Created with Sketch. Total Time: 1 Hour
  • icons/brand/silverware copy Created with Sketch. Yield: 30 cupcakes


  • 2 c. all-purpose flour
  • ¾ c. cocoa powder
  • 1-½ c. sugar
  • 1 tsp. baking soda
  • ½ c. Karo® Dark Corn Syrup
  • 1 bottle (12 ounces) Guinness® Stout
  • ½ c. butter OR margarine, melted
  • 3 eggs
  • 1 tbsp. Pure Vanilla Extract
  • ¾ c. sour cream


  • 4 oz. cream cheese, softened
  • 2 c. powdered sugar
  • Cocoa powder
  • 4 - 6 tbsp. heavy cream


  1. Preheat oven to 350ºF. Grease 30 muffin cups (2-1/2 inch) or line with paper liners.
  2. Whisk together flour, cocoa, sugar and baking soda in a medium bowl and set aside. Combine corn syrup, beer, butter, eggs, vanilla and sour cream in a large mixer bowl. Beat with an electric mixer for two minutes. Gradually mix dry ingredients into wet ingredients until well blended. Batter will be very thin.
  3. Fill muffincups 2/3 full. Bake for 12 minutes; rotate pans and bake an additional 12 to 14 minutes or until wooden pick inserted in the center comes out clean. Cool five minutes; remove from pans onto wire rack. Cool completely.
  4. Beat cream cheese in a medium bowl until light and fluffy. Beat in powdered sugar and enough cream, on low speed, to make a creamy texture. Cover with plastic wrap and refrigerate until ready to use.
  5. Top each cupcake with a dollop of frosting and dust with cocoa powder.