* 1 cup Guinness
* 1 stick, plus 1 tb, unsalted butter
* 3/4 cup unsweetened cocoa
* 2 cups dark brown sugar
* 3/4 cup sour cream
* 2 eggs
* 1 tb vanilla extract* 2 cups flour
* 2 1/2 tsp baking soda
* 8 oz cream cheese
* 1 1/4 cups confectioners’ sugar
* 1/3 cup milk
Preheat oven to 350; butter a muffin tin.
Combine the Guinness andthe butter, chopped into 1-inch chunks, in a large sauce pan, and heat to melt the butter. Remove from heat, and whisk in the cocoa and sugar. In a bowl, whisk the sour cream with the eggs andvanilla, then add to the beer mixture. Sift together the flour and baking soda, and fold into the batter. Pour into muffin molds and bake for 25 minutes, or until inserted cake tester comes out clean. Letstand 10 minutes, remove from muffin tin, and cool completely on a rack.
Using a mixer, whip cream cheese until smooth, sift in sugar, and beat. Add milk, and beat until smooth. Spread glaze overcooled cupcakes.
Chocolate Whiskey and Beer Cupcakes
While the Guinness in the cake gets mostly baked out, the Baileys is fresh and potent, so if you’re making this for people who don’t drink — ahem,nobody I know, but I hear such people exist — you’ll probably want to swap it with milk.
The Baileys frosting recipe makes a smallish amount of frosting — enough to just cover the cupcakes. Becausethey were so rich and this frosting so sweet, I felt it only needed a little. Double it if you want more of a towering effect.
Makes 20 to 24 cupcakes
For the Guinness Chocolate Cupcakes
1 cup stout(such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt2 large eggs
2/3 cup sour cream
Ganache Filling (Updated to double it, based on many commenters suggestions — thanks!)
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter,...