1 cup of Guinness Stout
2 sticks butter
¾ cup unsweetened cocoa powder
2 cups all purpose flour(
2 cups sugar(
1½ teaspoons baking soda(
¾ teaspoon salt(
2 large eggs(
T cup sour cream
Preheat oven to 350°F. Line 20 cupcake cups with liners.
Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk eggs, sugar, and sour cream in a mixer bowl. Add stout, chocolate, and butter mix and whisk. Add flour, baking soda, and ¾ teaspoon salt to mixture and blend on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them T of the way.
Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool cupcakes on a rack.
3 cups powdered sugar(
1 stick butter, softened
2 tablespoons instant coffee blended in 3 tablespoons water
Beat the butter in the bowl of an electric mixer until light and fluffy. Add powdered sugar and coffee and water.