Chocolate Stout Cupcakes – the perfect dessert for your St Patrick’s Day party.
If you prefer to make a cake: butter or spray a springform or bundt pan and bake for about 35 minutes.
Yields 24 cupcakes
- 2 cups heavy whipping cream
- 2 cups (12oz) semisweet or bittersweet chocolate
- 1 cup stout (such as Guinness)
- 2 sticks (1 cup) unsalted butter
- ¾ cup unsweetened cocoa
- 2 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs
- ¾ cup sour cream
- 1 teaspoon vanilla extract
- sea salt (optional)
The ganache frosting will need some time in the refrigerator so it’s best to prepare first before making the cupcakes.
For ganache: bring heavy cream to simmer in a saucepan. Remove from heat. Add chocolate and let sit for a couple of minutes for chocolate to melt. Whisk until chocolate is melted and smooth. Refrigerate until icing is spreadable stirring frequently, about 2 hours.
For cupcakes: Heat oven to 350 degrees F.
In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts. Remove from heat, add cocoa powder and whisk to blend. Set aside to cool slightly.
In a bowl, whisk together the flour, sugar, baking soda and salt. Set aside.
In a large bowl, beat eggs, sour cream and vanilla with an electric mixer until combined. Add the Guinness mixture and beat just to combine. Add the flour mixture and beat just to combine. Using a rubber spatula, fold batter until mixed.
Pour into muffin tins lined with cupcake liners. Bake until toothpick inserted into the center comes out clean, about 20 minutes. Cool completely.
When ready to frost: stir ganache and transfer to a piping bag fitted with a tip and pipe on each cupcake (or use an offset spatula and spread on top of cupcakes). Top with sea salt, if desired.