Yesterday, my friend Rachel and I were lollygagging through Whole Foods and low and behold we happened upon a Guinness tasting--that's right people, tons of foods where Guinness was the main ingredient. So you can imagine my delight when I stumbled upon a "Chocolate Stout Cupcake." People, I've eaten a LOT of cupcakes in my day, and let me tell you, I think this may be the best one I ever had. So I went home and tried them out. SO FREAKING GOOD. Moist, dense, heaven. DO THE GUINNESS!! I always have more appreciation for my Irish heritage when cupcakes are involved. *Sidenote: I was really impressed because I thought Whole Foods invented this delectable recipe, which wouldn't surprise me because their stuff is awesome (that's why we pay so much I think)...yeah, definitely googled it and found the recipe--plagiarism?! Did no one teach them academic integrity?! I will expose them for the frauds they are...but quickly get over it because their food is just so delicious! I am so easily pleased. P.S. I'm counting this as my new thing of the week--new cupcake recipe! Duh!
- 3/4 cup unsweetened cocoa, plus more for dusting finished cupcakes
- 2 cups sugar
- 2 cups all-purposeflour
- 1 teaspoon baking soda
- Pinch fine salt
- 1 bottle stout beer (recommended: Guinness)
- 1 stick butter, melted
- 1 tablespoon vanilla extract
- 3 large eggs
- 3/4 cup sour cream
- 1 (8-ounce) package cream cheese, softened at room temperature
- 3/4 to 1 cup heavy cream
- 1 (1-pound) box confectioners' sugar
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 betweenmuffin 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.
To make the 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.