Guinness Chocolate Stout Cupcake Mix


    UPC: 8-44527-03815-9
    Net Wt: 9.75oz (276g) OZ

  • Serving Size: 1/8 of package
    Serving Size Grams: 35g
    Servings Per Container: 8
    Calories: 120 120
    Calories From Fat: 25 25
    Total Fat: 2.5g g
    Total Fat (%): 4% %
    Saturated Fat: 1.5g g
    Saturated Fat (%): 8% %
    Cholesterol: 0mg mg
    Cholesterol (%): 0% %
    Sodium: 190mg mg
    Sodium (%): 8% %
    Total Carbohydrate: 24g g
    Total Carbohydrate (%): 8% %
    Sugars: 13g g
    Dietary Fiber: <1g g
    Dietary Fiber (%): 4% %
    Protein: 2g g
    Vitamin A (%): 0% %
    Vitamin C (%): 0% %
    Calcium (%): 4% %
    Iron (%): 8% %

    Frosting Mix: Confectioners’ Sugar (Sugar, Corn Starch), Natural and Artificial Flavors, Dry Malt Extract, Dry Molasses.

    Caramel Topping: Corn Syrup, Sweetened Condensed Whole Milk (Condensed Whole Milk, Sugar), High Fructose Corn Syrup, Corn Syrup Solids, Butter (Cream, Salt), Less Than 2% Of: Water, Disodium Phosphate, Salt, Pectin, Artificial Flavors.  

    Cupcake Mix: Sugar, Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Cocoa Processed with Alkali, Shortening (Palm Oil, Mono And Diglycerides, Polysorbate 60), Dry Malt Extract, Nonfat Dry Milk, Natural Beer Flavor, Natural Flavors, Dry Molasses, Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Corn Starch, Monocalcium Phosphate), Salt, Baking Soda.


    Wheat and Milk

  • You will need:

    For chocolate stout cake
    4 TBSP. room temperature butter
    1 egg + 1 yolk
    1/4 cup + 2 TBSP. Guinness Stout
    8 cupcake liners

    For vanilla stout frosting
    4 TBSP. room temperature butter
    1 cup powdered sugar
    1 TBSP. milk

    1. Preheat conventional oven to 375°F. Line muffin pan with 8 liners (not included). Slowly measure stout and allow head to subside.
    2. Combine cupcake mix, butter, egg and stout. Using an electric mixer, mix on LOW until well combined.
    3. Distribute batter evenly into 8 muffin cups. Bake for 12 to 15 minutes or until toothpick inserted into center comes out clean. Allow to cool completely.

    1. Beat room temperature butter on HIGH until light and fluffy, about 1 minute. Add frosting mix and powdered sugar; beat on LOW until combined. Add milk and beat on HIGH until creamy. Use an offset spatula or butter knife to frost each cupcake.
    2. Knead pouch of caramel topping to soften and place in a glass of warm water for a few minutes. Wipe dry, cut a small corner off the pouch, and drizzle over each cupcake as desired. Refer to box for inspiration. Place on a serving platter and enjoy!

    Yield: 8 Guinness Chocolate Stout Cupcakes

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