Chocolate Guinness Cupcakes (Vegan)

These vegan chocolate Guinness cupcakes have a rich and complex flavour but don’t worry, they don’t taste like beer! These dairy free cupcakes are moist and fluffy and the Guinness provides a bold flavour, perfect for St Patrick's Day.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings cupcakes

Calories 392kcal

Author Sally

Equipment

Ingredients

For the chocolate Guinness cupcakes:

⅓ cup canola oil
¾ cup brown sugar
1 teaspoon vanilla extract
1 cup Guinness or stout beer
1 ¼ cup plain flour/all purpose flour
½ cup cocoa powder
1 ½ teaspoons baking powder

For the chocolate Guinness buttercream:

125 grams dairy free butter
½ cup cocoa powder
3 ½ cups icing sugar
2 tablespoons Guinness or stout beer
1 teaspoon vanilla extract

Instructions

Preheat the oven to 180°C (350°F) and line a muffin tin with 12 paper liners.
In a mixing bowl, whisk together the flour, cocoa powder, and baking powder until combined.
In another mixing bowl, whisk together canola oil, brown sugar, and vanilla extract until well combined.
Pour in the Guinness or stout beer and mix until the wet ingredients are fully combined.
Gradually add the dry ingredients to the wet ingredients, whisking gently until just combined.
Divide the batter evenly among the prepared paper liners.
Bake for 18-20 minutes or until a toothpick inserted into the centre of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Make the buttercream: Using a hand mixer or a stand mixer with the paddle attachment fitted, beat dairy-free butter and vanilla for 1-2 minutes until creamy.
Add in half of the icing sugar and beat on medium until combined. Add in the cocoa powder and remaining icing sugar and continue to mix.
Add Guinness one tablespoon at a time, beating well after each addition, until the frosting reaches your desired consistency. If too thick, add a little more beer; if too thin, add extra icing sugar.
Once the cupcakes are cool, add the buttercream to a piping bag with your favourite tip and pipe swirls on top of each cupcake.

Video

Notes

Storage Instructions: Store cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Bring to room temperature before serving for the best texture.

Nutrition