Happy St. Patrick's Day

This recipe makes 24 cupcakes and they are ideal for any occasion, not just St Patrick’s Day. The ones in the picture are fondant topped but I have also included an alternative topping.


250ml Guinness

250g Unsalted butter cut into pieces

75g Cocoa [a good make is essential such as Barry Callebaut or Divine]

400g Caster Sugar

142ml Sour Cream

2 Large eggs

1 tbsp Vanilla Extract

275g Plain Flour

2.5 tsp Bicarbonate of Soda

For the topping...

300g Philadelphia Cream Cheese

150g Icing Sugar

125ml Double or Whipping Cream


  1. Preheat the oven to Gas Mark 4/180 C/Fan Oven 160 C.

  2. Line two 12 hole muffin tins with cases.

  3. Start by pouring the Guinness into a large, wide saucepan and add the butter.

  4. Heat until the butter has melted.

  5. Whisk in the cocoa and sugar.

  6. Beat the sour cream with eggs and vanilla.

  7. Pour in the pan of brown, buttery beer.

  8. Finally, whisk in the flour and bicarbonate of soda.

  9. Pour the batter into the muffin cases ¾ way up the case and bake for approx. 18-20 minutes.

  10. Leave to cool in the tins for 20 minutes and then cool completely on a cooling rack.