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Guinness Cupcakes with Whiskey Salted Caramel Buttercream

Prep Time: 20 Min | Cook Time: 25 Min


  • 1
    1 Devils food Cake Mix
  • 2
    1 3.9 Oz Instant Chocolate Pudding
  • 3
    1 Cup Sour Cream
  • 4
    1/2 Cup Guinness
  • 5
    1/2 Cup of Oil
  • 6
    4 Eggs
  • 7
    3/4 Cup Mini Chocolate Chips
  • 8
    1 Cup of Light Brown Sugar
  • 9
    1/4 Cup of Butter
  • 10
    1/4 Cup of Milk
  • 11
    1/4 Cup of Whiskey
  • 12
    1/4 Tbsp Sea Salt
  • 13
    4 Sticks of Unsalted Butter
  • 14
    6 Cup of Powdered Sugar
  • 15
    1/4 Cup of Salted Caramel

The perfect way to celebrate St. Patrick’s Day is to dive into one of these moist and rich chocolate cupcakes baked with Guinness beer.


  1. Heat Akorn to 325 for indirect heat and add liners to a cupcake pan
  2. Add cake mix, pudding, sour cream, oil, Guinness, eggs, and ½ c. of the chocolate chips in a large bowl and mix together until combined 
  3. Divide batter evenly into 24 cupcakes 
  4. Bake for 20 minutes or until middle of the cake springs back when gently pushed down or until a toothpick inserted into the center comes out clean
  5. While cupcakes are cooling, add brown sugar, 1/4 c. butter, milk, and sea salt to a medium sauce pan
  6. On medium heat, melt caramel mixture stirring frequently until mixture starts to simmer
  7. Allow to simmer without stirring for 5-7 minutes until thickened. Remove from heat and allow to cool
  8. To make the frosting, add butter to mixer and beat until smooth and creamy. Slowly add the powdered sugar and beat until light and fluffy. Add caramel to frosting and beat until combined
  9. Top cooled cupcakes with a spoonful of buttercream and spread across the cupcake
  10. I like to add a drizzle of the leftover caramel on top of the frosted cupcakes with a little sprinkle of the leftover chocolate chips 

*If caramel starts to thicken too much to drizzle, you can microwave it for 10 seconds 


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