Chocolate Stout Cupcakes

Food Network, Dave Lieberman

MAKES 24

    3/4 cup unsweetened cocoa                                      
    2 cups sugar                                                   
    2 cups flour                                                   
    1 teaspoon baking soda                                         
    Pinch salt                                                     
    1 bottle stout beer rec: Guinness                              
    1 stick butter melt                                            
    1 tablespoon vanilla extract                                   
    3 eggs                                                         
    3/4 cup sour cream                                             
    8 ounces cream cheese room temp                                
    3/4 to 1 cup heavy cream                                       
    1 pound confectioners' sugar                                   

COOK TIME: 25 MIN

Preheat oven to 350 degrees F.

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

In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.

Lightly grease 24 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, nicely domed, and set in the middle but still soft and tender. Cool before turning out.

ICING:
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. On low speed, slowly mix in the confectioners' sugar until incorporated and smooth. Cover with plastic wrap and refrigerate until ready to use. Icing can be made several hours ahead and kept covered and chilled.

Top each cupcake with a heap of frosting and dust with cocoa.

MY NOTE: Many reviewers says icing was very runny, so go easy on the cream at first. These were great! I used store bought frosting and 12 oz of stout. Moist and very chocolatey. I think I got about 30 cupcakes.

MXF