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Have Your Beer And Eat It With Chocolate Cupcakes Spiked With Guinness

Who says you cannot have your beer and eat it? If you dub yourself a beer and chocolate cake lover, then the following Guinness facts might tickle your fancy. A buttload of Guinness gets consumed on St. Patrick’s Day. Guinness reports that people in a whopping 150 countries will sip the smooth stuff on St. Patrick’s Day. As many as 13,000,000 pints of beer will be consumed worldwide on the holiday alone. That’s a whopping 819% more Guinness than usual!

The Relationship Between Guinness and St. Patrick’s Day

The tradition of drinking Guinness on St. Patrick’s Day dates back all the way to 1759, according to the company. 262 years ago, Arthur Guinness signed a 9,000-year lease for the St. James’s Gate Brewery and started brewing ale. Soon after, a new English drink— a strong black beer called porter — hit a sweet spot among the citizens of Dublin. By 1799, Sir Arthur Guinness made the decision to stop brewing ales all together and focus solely on porter.

In celebration of Arthur Guinness and the gang, you can have your beer and eat it on St Patrick’s Day with these magnificent cupcakes drenched in damp blackness.

Chocolate Cupcakes Spiked With Guinness

Recipe by Stoned CitizenCourse: Dessert


Cooking time


There is enough sugar to counter any potential bitterness of the Guinness in this decadent chocolate cake.


  • For the cake
  • 250ml Guinness

  • 250g butter / cannabis infused coconut oil (optional)

  • 75g cocoa

  • 400g caster sugar

  • 142ml sour cream

  • 2 eggs

  • 1 tablespoon real vanilla extract

  • 275g plain flour

  • 2 1/2teaspoons bicarbonate of soda

  • 300g Philadelphia cream cheese

  • 150g icing sugar

  • 125ml double or whipping cream


  • Preheat the oven to gas mark 4/180°C, and butter and set out paper cupcake liners in a muffin pan
  • Pour the Guinness into a large wide saucepan, add the butter – in spoons or slices – and heat until the butter’s melted, at which time you should whisk in the cocoa and sugar.
  • Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and bicarb.
  • Pour the cake batter into the cupcake liners and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake.
  • When the cupcakes are cold, sit them on a flat platter or cake stand and get on with the icing.
  • Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together. Or do this in a processor, putting the icing sugar in first and blitz to remove lumps before adding the cheese.
  • Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cake so that it resembles the frothy top of the famous pint.

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