Chocolate Stout Cupcakes with Cream Cheese Frosting
1bottle Guinness stout beerpreferably @ room temperature
18-ounce package cream cheese, softened
3/4 - 1cupheavy cream
11-pound box confectioners sugar (roughly 4 cups)
Preheat oven to 350 degrees.
In a large mixing bowl, mix the cocoa, sugar, flour, baking soda and salt until thoroughly mixed.
In a medium-sized bowl, combine the stout beer, melted butter and vanilla. Beat in eggs, adding one at a time. Mix in sour cream and mix thoroughly until smooth.
Gradually add the dry ingredients to the wet ingredients.
Lightly grease cupcake or muffin tins. Pour batter into muffin tins, filling to 3/4 full. Bake for 12 minutes, then rotate the pan in the oven, and bake an additional 12 minutes.
Remove from oven and let cool before taking them out of the muffin tin.
In a medium-sized bowl, beat the cream cheese with a hand mixer until light and fluffy. Gradually add the heavy cream, continuing to mix on low. Add the confectioner's sugar, one cup at a time, and mix thoroughly until smooth. Frost immediately or cover and refrigerate icing until ready to use.
*I use Madagascar Bourbon Vanilla Bean Paste for it's amazing flavor profile. Be sure to completely melt your butter before adding it to the Guinness stout beer, otherwise the butter may solidify leaving lumps in your batter.