Nutella Frosted Chocolate Guinness Cupcakes are moist and rich homemade chocolate cupcakes infused with Guinness and topped with Nutella buttercream. So good, you’ll slap someone for trying to take a bite!
I found another great way to jazz up my favorite chocolate cupcake!
See that mound of luscious frosting on top? I call that make you want to smack somebody frosting. It’s so good you will not want to share.
And if someone even attempts to sneak a taste, they’ll get slapped. No joke! That, my friends, is the best frosting EVER!
I know that is a large claim, but you have to trust me. My trusted taste testers had nothing but positive things to say about these cupcakes.
Everything from the Guinness-spiked cake to the gloriously smooth Nutella frosting. It’s all good!
You’ve already met my favorite chocolate cupcake. It’s the one I used for these Andes Mint Cupcakes. It’s a simple recipe that produces the most spongy, moist cupcake with intense chocolate flavor. The most important thing to remember is not to over bake them.
I used that same recipe for today’s cupcakes with the exception of one small change. I added Guinness in place of the milk. Oh, my goodness!
That was the best decision I’ve ever made. I went with the draught beer instead of extra stout, hubs doesn’t drink the extra stout stuff and someone had to polish off what wasn’t used for the cupcakes.
If you like the extra stout stuff, then you can certainly use the two interchangeably. It’s much like coffee in the way that it enhances the chocolate flavor. You won’t ruin the cupcakes by going stronger.
Doesn’t that frosting look like whipped mousse? It’s so incredibly light and creamy. And full of Nutella flavor. Who could say no to that?
The frosting is a basic buttercream. I don’t think I use the same ratio of ingredients each time I make buttercream. It’s always different, depending on the texture I’m going for.
Sometimes I want a stiffer consistency so I use more powdered sugar. Other times I want it to be soft and creamy so I use less powdered sugar. To me, it’s really all about preference.
You want to work with room temperature butter. Let it sit out while you are baking the cupcakes and by the time the cupcakes are cool enough to frost, the butter will be soft.
Avoid setting the butter near the oven. You don’t want it to get too soft or melty.
Use an electric mixer to beat the softened butter until it is fluffy. This takes about two minutes. Getting the butter aerated and fluffy is what gives it the light, whipped texture.
Then, add the powdered sugar and beat it until it is well blended. Finally, in goes the Nutella. At this point, you want to let the mixer run for a good few minutes to get the Nutella mixed in well.
Typically with buttercream, you’d add a couple tablespoons of heavy cream but I omit that all together for this recipe. I was happy with the consistency of the frosting and didn’t want to thin it out with cream.
This cupcake and all of its glory will be love at first bite. You won’t be able to resist it. And you certainly may end up smacking someone for trying to sneak a taste.
Make Nutella Frosted Chocolate Guinness Cupcakes for your next big party!
Nutella Frosted Chocolate Guinness Cupcakes
- 2 tablespoons vegetable oil
- 6 tablespoons unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 6 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup Guinness beer
For the frosting
- 1 cup unsalted butter softened
- 3/4 cup confectioners' sugar
- 1/2 cup Nutella
Preheat the oven to 350ºF degrees. Line 20 muffin cups with paper liners.
In a large bowl, beat together the oil, butter, and sugars until fluffy. Add the eggs one at a time beating well after each addition. Beat in the vanilla.
In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Stir with a whisk. Add the flour mixture to the butter mixture. Beat on low speed. Add the Guinness while the mixer is running. Beat until well blended.
Spoon 2 tablespoons of batter into the paper lined muffin pans. Bake for 15-20 minutes or until a wooden toothpick inserted into the center comes out with only a few dry crumbs. Remove cupcakes immediately from pans, and cool completely on a wire rack.
Make the frosting: Beat the butter on medium speed for 2 minutes. Add the powdered sugar. Beat until well blended. Add the Nutella. Beat until thoroughly combined and the frosting is light and fluffy. Frost the cupcakes as desired.