Guiness Black and Tan Cupcake recipe

MINNEAPOLIS – Looking to add a new twist to a classic St. Patrick's Day dish?

Le Cordon Bleu Chef Ashley Mendel stopped by KARE 11 Sunrise to share a few savory dishes which include Ireland's most famous drink – Guinness – as an ingredient.

Guinness Black and Tan Cupcakes

Adapted from, Chocolate Stout Cake

Cupcake Ingredients

· 1 Pint (16 oz.) of Guinness Stout

· 1 pound unsalted butter

· 1 ½ Cup Dutch Process Cocoa

· 4 Cups All Purpose Flour

· 4 Cups Sugar

· 1 ½ teaspoon salt

· 4 Large Eggs

· 1 1/3 Cups Sour Cream

Cupcake Directions

Guinness Mixture:

1. - Preheat oven to 350 degrees.

2. - Line Muffin tins with paper cups.

3. - Bring stout and butter to simmer in large saucepan over medium heat.

4. - Add cocoa—careful to whisk enough to make sure that it stays smooth with no lump and set aside.


1. In a mixing bowl, mix eggs and sour cream until well blended.

2. 2. Whisk salt and baking soda into a bowl with the flour and sugar in another bowl.

3. 3. Mix in slightly cooled Guinness mixture, to eggs and sour cream and mix until blended but not aerated.

4. 4. Add flour and other dry ingredients and whisk just a bit to start blending then use a spatula to quickly fold until blended. Be careful not to overbeat.

5. 5. Fill muffin cups 2/3 full and bake until toothpick inserted comes out clean—about 25 minutes.

Guinness Reduction Ingredients:

· 1 Pint (16 oz.) Guinness Stout

· 1 ½ Cups sugar

Guinness Reduction Directions:

1. 1. Mix well and reduce on low heat until just less than half volume. Cool to room temperature.

2. 2. Add just enough reduction to your favorite Buttercream or vanilla icing until tan. Brush cooled cupcakes with the reduction. Give them a few minutes to absorb reduction, then ice the cupcakes and decorate.


To find out more about Facebook commenting please read the
Conversation Guidelines and FAQs

Leave a Comment