Guinness cupcake with chocolate ganache and salted caramel popcorn


by: Oh Sweet Day!


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 12

Guinness Cupcake

1 cup granulated sugar

3/4 cup plus 2 tablespoons all-purpose flour

1/4 cup plus 2 tablespoons unsweetened cocoa powder, sifted

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1 large egg, room temperature

1/2 cup sour cream, room temperature

1/4 cup canola oil

1 tablespoon vanilla extract

1/2 cup Guinness, room temperature

Chocolate Ganache

100 grams dark chocolate, cut into small chunks

1/3 cup heavy cream

1/2 tablespoon corn syrup

Salted Caramel

1 cup granulated sugar

2 tablespoons water

2 tablespoons unsalted butter

1/4 cup heavy cream

1 tablespoon flaked sea salt


4 cups popcorn

Nutrition Facts
Guinness cupcake with chocolate ganache and salted caramel popcorn

Servings Per Recipe: 12

Amount per Serving

Calories: 317

  • Total Fat: 14 g
  •     Saturated Fat: 5.8 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 34.3 mg
  • Sodium: 792.5 mg
  • Total Carbs: 47.1 g
  •     Dietary Fiber: 1.4 g
  •     Sugars: 38.7 g
  • Protein: 2.4 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  To prepare cupcake, preheat oven to 350F. Grease muffin tin or line with muffin liners.

2.  In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt.

3.  Crack in the egg, spoon in the sour cream, and pour in the oil and the vanilla. Mix with a wooden spoon until just combined.

4.  Pour in Guinness, and slowly mix until smooth and liquidy.

5.  Divide batter evenly among prepared muffin cups, about halfway full. Transfer muffin tin to oven and bake for 15 to 18 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.

6.  To prepare ganache, place the chocolate, heavy cream and corn syrup in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a wooden spoon until melted and smooth, about 5 minutes.

7.  To prepare the salted caramel, in a heavy saucepan set over low heat, combine sugar and water and heat just until the sugar is dissolved. Add the butter. Let it come to a boil and cook until it reached a golden caramel color.

8.  Remove from the heat and add the cream slowly. Be careful as it will splatter. Whisk to combine and put back on the stove. Let it come to a boil again over low heat and cook 10 to 15 minutes until you reach a nice creamy consistency. Mix in sea salt and let cool slightly.

9.  Mix caramel with the popcorn, stir to make sure all popcorn is coated with caramel. Set aside.

10.  To assemble the cupcakes, spoon and smear a tablespoon of ganache on top of each cupcake. Place a handful of caramel popcorn on top of the ganache. Drizzle remaining ganache on top of the popcorn.

related recipes




wow looks delicious