Guinness Beer Desserts

Did you know you can use Guinness beer to make your favorite desserts?

Make a lasting impression at this year’s St. Patrick’s Day party with one of these recipes created by the famous Justin O’Connor, Executive Chef at the Guinness Storehouse. Guinness enhanced these chocolate-based desserts to create the perfect treats.


GUINNESS cupcakes


Guinness Chocolate Cupcake

(Created by Executive Chef, Justin O’Connor)


1 ¼ cup flour

¼ cup cocoa powder

¾ cup superfine sugar

¾ tsp baking powder

6 tbsp butter

½ tsp vanilla essence

2 eggs

½ cup of GUINNESS®


Butter icing

¾ cup butter

1 ½ cup confectioners sugar



1. Preheat oven at 338° F.

2. Start by beating butter and sugar together until creamy.

3. Combine all the dry ingredients.  Add egg, Guinness, and vanilla slowly until the mix comes together.

4. Place batter into 12 cupcake papers and bake for 15 – 20 minutes.

5. For the butter icing, beat the butter and icing sugar until soft and creamy.


GUINNESS Chocolate Mousse


Guinness Chocolate Mousse

(Created by Executive Chef, Justin O’Connor)


Serves 6

10 egg yolks

10 egg whites, whisked

1 ½ cup dark chocolate

8 tbsp butter

½ cup superfine sugar

½ cup GUINNESS® draught



1. Melt the dark chocolate and butter in a bain-marie and add in the GUINNESS®


2. Beat the egg yolks and superfine sugar until light and fluffy.

3. Mix in the melted chocolate mixture in with egg yolks and slowly fold in the whisked egg whites until everything is smooth.

4. Transfer the mousse to serving glasses and chill.

5. Serve with fresh raspberries or other seasonal berries.


Trufas de Chocolate y Guinness

Chocolate Truffles

(Created by Executive Chef, Justin O’Connor)


Makes 25 Truffles

4 ⅓ cup dark chocolate in small chunks

1 ⅔ cup cream


zest of 1 orange

cocoa or coconut powder



1. Add the cream and GUINNESS® to a saucepan and bring to the boil.

2. Add the chocolate and grated orange zest.

3. Mix together until the chocolate is fully melted.

4. Leave the chocolate mix until it is cool to the touch, but not set.

5. Take generous tea spoons of the mixture and roll in your hands to form small round truffles, dust in cocoa powder or coconut powder.

6. Set in the fridge for 2 – 3 hours.