1 bottle (12 ounces) Guinness stout
1/2 cup milk
1/2 cup vegetable oil
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
and the frosting…
1 package (8 ounces) cream cheese, softened
1/3 cup heavy cream
1 pound confectioner’s sugar
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 another bowl, whisk together the cocoa, sugar, flour, and baking soda. gradually mix the dry ingredients into the wet guinness mixture. butter (a lot! my cupcakes for stuck once) 24 muffin tins and fill w/ mixture. bake 25 minutes until risen and set in the middle but still soft and tender. oool before turning out of the tins.
to 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. dust cupcakes with cocoa after frosting.
Chocoloate Rum Cupcakes
This one comes from a blog called Coconut Lime, found here: http://coconutlime.blogspot.com/2007/01/cuba-libre-cupcakes.html (note: the original source says this is modified and won’t work)
1 cup flour
1 cup sugar
1/2 cup coca cola / Champagne Cola
1/2 cup butter
1/4 cup evaporated milk
3 tablespoons dutch processed cocoa
3 tablespoons Bacardi Coconut Rum
2 tablespoons lime juice
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1. Preheat oven to 350. Line or grease and flour 1 12 cupcake cupcake pan
2. Heat butter, coca cola and rum to boiling. Remove from heat and allow to cool.
3. Mix together lime juice and milk in a small bowl or measuring cup and set aside (this curdles the milk, don’t worry about it)
4. Whisk together cocoa, flour, sugar, baking soda, baking powder and salt.
5. Add the cooled* butter/coke mixture and beat until well combined.
6. Add egg, beat then pour in the milk. Mix until combined.
The batter will be rather thin. Fill each well 2/3 of the way full. Bake 20 minutes or until a toothpick comes out clean. Remove cupcakes to cool. Frost with Chocolate Rum Cream Cheese frosting when cool. Garnish with a wedge of lime.
Chocolate Rum Cream Cheese Frosting
1 1/2 cup confectioners’ sugar
4 oz cream cheese, at room temperature
1 1/2 tablespoons dutch process cocoa
1 tablespoon good rum
In a large bowl, mix together all ingredients until smooth. Use to frost cool cupcakes or cake.