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Prep Time: 0 Minutes Cook Time: 18 Minutes |
Ready In: 18 Minutes Servings: 24 |
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Delicious moist chocolate cupcakes with the added punch of a good stout beer for a different twist...just drink the leftover beer! It is too good to waste. Ingredients:
1 cup rogue chocolate stout |
1 cup unsalted butter |
2/3 cup unsweetened cocoa |
2 cups all purpose flour |
2 cups sugar |
1.5 tsps baking soda |
pinch of salt |
2 whole eggs (room temp) |
2/3 cup sour cream |
Directions:
1. Preheat oven to 350F.
2. Bring the chocolate stout and butter to a simmer over medium heat in a heavy med. saucepan. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
3. Whisk flour, baking soda, and salt in a large bowl to blend.
4. Using an electric mixer, blend eggs and sour cream in seperate large bowl.
5. Add stout-chocolate mixture to your egg/sour cream mixtureand beat just to combine.
6. Add flour mixture to above wet ingredients and using rubber spatula, fold batter until completely combined.
7. Spoon into cupcake holders in muffin tin being careful not to overfill - only fil. about 2/3.
8. I don't frost these I usually just mix confectioner's sugar with cocoa powder and dust the tops when they are cooled.
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