Chocolate Stout Cupcakes

Makes 24 cupcakes



3/4 cup unsweetened cocoa

2 cups sugar

2 cups all-purpose flour

1 teaspoon baking soda

1/8 teaspoon table salt

1 bottle stout beer (recommended: Guinness)

1 stick butter, melted

1 tablespoon vanilla extract

3 large eggs

3/4 cup sour cream



Preheat oven to 350 degrees F.


In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda and salt.


In another large mixing bowl, combine the stout, melted butter and vanilla. Beat in eggs one at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.


Lightly grease two muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen and set in the middle but still soft and tender. Cool before removing cupcakes from pan.



Irish Whiskey & Cream Cheese Frosting



1 (8 oz.) package cream cheese, softened

3/4 to 1 cup heavy cream

1 1/2 tablespoons Irish whiskey

1 (16 oz.) box confectioners' sugar



In a medium bowl with a hand mixer, beat the cream cheese on medium speed until light and fluffy. Gradually beat in the heavy cream and Irish whiskey. On low speed, slowly mix in the confectioners' sugar until incorporated and smooth. Cover with plastic wrap and refrigerate until ready to use.


Frosting can be made several hours ahead and kept covered and chilled.