Ingredients for 24 Cupcakes
1 cup Guinness
9 tb, unsalted butter
3/4 cup unsweetened cocoa
2 cups dark brown sugar
3/4 cup sour cream
1 tsp vanilla extract
2 cups flour
2 1/2 tsp baking soda
225gm cream cheese
1 1/4 cups confectioners’ sugar
3 Tsp milk
- Cook Time → 25 min
- Level → Easy
1 Preheat oven to 180 C. butter and line a muffin tin.
2 Combine the Guinness and the butter, in a large sauce pan, and heat to melt the butter. Remove from heat, and whisk in the cocoa and sugar.
3 In a bowl, whisk the sour cream with the eggs and vanilla, then add to the beer mixture.
4 Sift together the flour and baking soda, and fold into the batter.
5 Pour into muffin molds and bake for 25 minutes, or until inserted cake tester comes out clean. Let stand 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 over cooled cupcakes.