Chocolate cupcakes with beer chocolate ganache. The Irish Guinness gives the chocolate cream a slightly bitter note that blends surprisingly well with the dark chocolate and the cake underneath.

Beer Chocolate Cupcakes [Vegan]

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For the Cupcakes:

  • 8 3/4 ounces wheat flour
  • 6 ounces sugar
  • 2 teaspoons baking powder
  • 1 tablespoon cocoa powder
  • 1/2 cup sunflower oil
  • 1/2 cup soy milk
  • 1/2 cup vegan beer

For the Beer Ganache:

  • 17 1/2 ounces vegan beer (Guinness works well)
  • 10 2/3 ounces dark chocolate
  • 1 1/2 ounces vanilla sugar


For the Cupcakes:

  1. Preheat the oven to 350°F. Line a muffin tray with 12 pieces of green muffin cases.
  2. Mix the sunflower oil with soy milk, beer and cocoa powder. Mix the flour, sugar and baking powder. Mix everything with the whisk to a lump-free dough. Divide the chocolate dough onto the muffin cases. The molds should be filled 3/4 full. Bake the muffins for 25 minutes.

For the Beer Ganache:

  1. Mix the beer with the vanilla sugar in a saucepan and heat. Attention, the beer starts to foam! Chop dark chocolate and stir in. As soon as the chocolate has melted completely, take it off the hob and let it cool.
  2. After 3 - 4 hours, the beer Ganache should have cooled down so that it has a firmer but creamy consistency. Mix the ganache briefly until creamy. Then fill into a piping bag and decorate the cooled chocolate muffins with it.
  3. In addition, the St. Patrick's Day Cupcakes can be decorated with suitable decorations, such as green sugar sprinkles or clover leaves made of fondant.


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