Chocolate Guinness Cupcakes adapted from Chow
For the Cupcakes
- Unsalted butter, melted, for coating the muffin pans (optional)
- 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
For the Frosting
- 1 (8-ounce) package cream cheese, at room temperature
- Pinch fine salt
- 1/3 cup heavy cream
- 1 pound powdered sugar
- Natural unsweetened cocoa powder, for dusting
1. Heat the oven to 350 F and arrange a rack in the middle. Place cupcake liners in two (12-well) muffin pans; alternatively, coat the wells with melted butter. Set the pans aside.
2. Whisk together the Guinness, milk, vegetable oil, and vanilla in a large bowl until combined. Whisk in the eggs, one at a time, until completely incorporated. Whisk in the sour cream.
3. Whisk the flour, sugar, cocoa powder, baking soda, and salt in a second large bowl to aerate and combine. Gradually fold this mixture into the wet Guinness mixture. Divide the batter among the muffin wells.
4. Bake until a toothpick inserted into the center of the muffins comes out clean, about 20 to 25 minutes. Set the pans on a wire rack and let the cupcakes cool completely before removing from the pans.
1. Place the cream cheese and salt in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until light and fluffy, about 2 minutes. With the mixer on medium speed, gradually beat in the heavy cream until smooth, about 1 minute. Scrape down the sides of the bowl with a spatula. With the mixer on medium speed, gradually mix in the powdered sugar until completely incorporated and smooth, about 3 minutes.
2. Top each cupcake with a heap of frosting and dust with cocoa powder. (Note: you can dye frosting green, if you like.)