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Rich Vegan Guinness Chocolate Cupcakes with Creamy Cashew Frosting

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These rich and moist vegan cupcakes combine the deep, malty flavor of Guinness stout with chocolate, topped with a silky, creamy cashew frosting. Perfect for celebrations or cozy treats, they are simple to make with pantry staples and deliver a sophisticated yet comforting dessert.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour (can substitute gluten-free flour blend)
  • 1 cup (200 g) granulated sugar
  • ½ cup (50 g) unsweetened cocoa powder, sifted
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup (240 ml) Guinness stout, room temperature
  • ⅓ cup (80 ml) vegetable oil (or melted coconut oil)
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg)
  • For the creamy cashew frosting:
  • 1 cup (150 g) raw cashews, soaked overnight or at least 4 hours
  • ¼ cup (60 ml) maple syrup
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 3–4 tbsp unsweetened almond milk
  • Pinch of salt

Instructions

  1. Prepare the flax egg by mixing 1 tbsp ground flaxseed with 3 tbsp water in a small bowl. Let sit for 5-10 minutes until thickened.
  2. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  3. In a large bowl, sift together flour, cocoa powder, sugar, baking soda, and salt.
  4. In a separate bowl, whisk together the flax egg, Guinness, vegetable oil, apple cider vinegar, and vanilla extract.
  5. Gradually pour wet ingredients into dry ingredients, stirring gently just until combined. Avoid overmixing.
  6. Divide batter evenly among the 12 cupcake liners, filling about ⅔ full.
  7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  9. Drain soaked cashews and blend with maple syrup, lemon juice, vanilla extract, salt, and 3 tbsp almond milk until smooth and creamy. Add more almond milk if needed to reach spreadable consistency.
  10. Frost cooled cupcakes generously using a spatula or piping bag. Optionally, sprinkle cocoa powder or vegan chocolate shavings on top.

Notes

Let the flax egg thicken fully before use. Use room temperature Guinness and oil for best texture. Avoid overmixing the batter to prevent dense cupcakes. Cool cupcakes completely before frosting to avoid melting. Soak cashews overnight for smooth frosting; if short on time, soak in hot water for 1 hour but expect slightly grittier texture. Cupcakes can be baked a day ahead and frosted before serving. For nut-free frosting, substitute cashew frosting with coconut cream frosting or vegan buttercream. Add a splash of Guinness or almond milk if batter is too thick.

Nutrition

Keywords: vegan cupcakes, Guinness cupcakes, chocolate cupcakes, cashew frosting, dairy-free dessert, plant-based baking, gluten-free option

Find it online: https://twinkletaste.com/rich-vegan-guinness-chocolate-cupcakes-recipe-easy-creamy-cashew-frosting-tutorial/