For the cupcakes:
♦ 1 cup stout (such as Guinness)
♦ 1 cup (2 sticks) unsalted butter
♦ 3/4 cups unsweetened cocoa powder (preferably Dutch-process)
♦ 2 cups all-purpose flour
♦ 2 cups sugar
♦ 1/2 tbsp baking soda
♦ 3/4 tsp salt
♦ 2 large eggs
♦ 2/3 cups sour cream
For the frosting:
♦ 2 cups unsalted butter (3 sticks or 1/2 pound), softened
♦ 1 lb cups confectioners (powdered) sugar, sifted
♦ 1/4 teaspoon table salt
♦ 1 tbsp vanilla extract
♦ 3 tbsp Guinness
For the cake: Preheat oven to 350°F. Line two 12-count muffin tins with paper liners. Combine the stout and butter in a heavy medium saucepan, and bring to a simmer. Add the cocoa powder and whisk until the mixture is smooth; cool slightly.
Whisk the flour, sugar, baking soda, and salt in a large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among the muffin tins. Bake until tester inserted into center of the cupcakes comes out clean, between 18 to 25 minutes (will vary based on your oven). Allow to cool in pans for 10 minutes, then remove the cupcakes to a wire rack and cool completely.
For the frosting: Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.
To read more about these cupcakes and my musical pairing, click HERE.