CORKAGE

Like your beer with chocolate? I like beer IN my chocolate. With its natural chocolate notes, Guinness stout is the perfect fit for these chocolate cupcakes, lending them a light texture and rich flavor. And here’s the icing on the cake: With their thick dollops of cream-cheese frosting, the cupcakes look like little frothy pints.

Important: Make sure to follow the recipe in the order it’s presented.

Chocolate Guinness Cupcakes

• 1 12 oz bottle Guinness stout
• 1 1/2 sticks unsalted butter, melted
• 1 Tbsp. pure vanilla extract
• 3 large eggs
• 3/4 cup sour cream
• 3/4 cup unsweetened cocoa, plus more for garnish
• 2 1/2 cups sugar
• 2 cups all-purpose flour
• 1 1/2 tsp. baking soda

For the frosting:

• 1 8 oz. package cream cheese, softened
• 1 cup heavy cream
• 1 1/2 pounds confectioners’ sugar

Preheat oven to 350 degrees. In a large mixing bowl, combine the Guinness, melted butter and vanilla. Beat in the eggs, one at a time. Mix in the sour cream. In another large 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 them. Bake 25 minutes, until risen and set in the middle but still soft and tender. Cool before turning out of the tins. Makes 24.

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 confectioners’ sugar. Top each cupcake with a heap of frosting and dust with cocoa.

Drinks are on me!