When my buddy Erin suggested we have a meal where every recipe had alcohol in it, there was only one that I could think of turning to (instead of just trying to make my mom's vodka slush): Guinness cupcakes. I had run into a recipe for these lovely, stout-laced cakes on a food blog and decided to make them for my friends. And yes friends, it is very, very good.
by Dave Lieberman
12 ounces Guinness® stout
1/2 cup milk
1/2 cup vegetable oil (I substituted applesauce for a "lighter" recipe.)
1 tablespoon vanilla extract
3 large eggs
3/4 cup sour cream
3/4 cup unsweetened cocoa powder, plus more for garnish
2 cups sugar
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
For the Frosting:
8 ounces cream cheese, softened
1/3 cup heavy cream
3 c. powdered sugar (eyeball it and don't be afraid to try the frosting to make sure it tastes what you want it to be.)
cocoa powder for dusting
Preheat oven to 350°F. In a large mixing bowl, combine the Guinness®, milk, vegetable oil, and vanilla. Beat in the eggs one at a time. Mix in the sour cream. In a large mixing bowl, whisk together the cocoa, sugar, flour, and baking soda. Gradually mix the dry ingredients into the wet Guinness® mixture. Butter 24 muffin tins and divide the batter among the muffin tins.
Bake 25 minutes until risen and set in the middle but still soft and tender. Cool before turning out of the tins.
Make the frosting:
Beat the cream cheese in a bowl until light and fluffy. Gradually beat in the heavy cream. Slowly mix in the confectioner's sugar. Top each cupcake with a heap of frosting and dust with cocoa.