Chocolate Guinness Cupcakes

By KennyMac

Ingredients

• Unsalted butter, melted, for coating the muffin pans
• 1 (11.2-ounce) bottle Guinness stout
• 1/2 cup whole milk
• 1/2 cup vegetable oil
• 1 tablespoon vanilla extract
• 3 large eggs
• 3/4 cup sour cream
• 2 1/2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup natural unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon fine salt
• 1 (8-ounce) pkg cream cheese, at room temperature
• Pinch fine salt
• 1/3 cup heavy cream
• 1 pound powdered sugar
• Natural unsweetened cocoa powder, for dusting

Details

Servings 24
Adapted from mybakingaddiction.com

Preparation

Step 1

1. Heat the oven to 350°F and arrange a rack in the middle.
2. Place cupcake liners in muffin pans or coat with melted butter.
3. Whisk together the Guinness, milk, vegetable oil, and vanilla in a large bowl until combined.
4. Whisk in the eggs, one at a time, until completely incorporated.
5. Whisk in the sour cream.
6. Whisk the flour, sugar, cocoa powder, baking soda, and salt in a second large bowl to aerate and combine. 7. Gradually fold this mixture into the wet Guinness mixture.
8. Divide the batter among the muffin wells.
9. Bake until a toothpick inserted into the center of the muffins comes out clean, about 20 to 25 minutes.
10. Set the pans on a wire rack and let the cupcakes cool completely before removing from the pans.

11. Beat cream cheese on medium speed until light and fluffy, about 2 minutes.
12. Gradually beat in the heavy cream until smooth, about 1 minute.
13. Gradually mix in the powdered sugar until completely incorporated and smooth, about 3 minutes.
14. Top each cupcake with a heap of frosting and dust with cocoa powder.