I was never a big drinker until I had children (spoken like a true mom, ha). While pregnant I craved beer, sneaking sips from the Husby here and there throughout the nine months. So my first order of business after the Baby Burrito arrived was to become reacquainted with some of my old favorites.
I also love using beer while baking. I’ve been known to buy interesting flavors to use in my baked goods (Banana Bread Beer banana bread, anyone?) so these cupcakes for the Tailgate Swap hosted by Sarah of A Taste of Home Cooking sounded right up my alley. Sadly I’m not a big fan of chocolate in cake form so I only had a small bite for quality control purposes but my taste testers assured me they were big fans.
- 3/4 Cup Unsweetened Cocoa Powder, plus more for dusting
- 2 Cups Sugar
- 2 Cups Flour
- 1 tsp. Baking Soda
- Pinch of Salt
- 1 Bottle Stout Beer (like Guinness)
- 1 Stick Butter, melted
- 1 Tbsp. Vanilla
- 3 Eggs
- 3/4 Cup Sour Cream
- 1 8oz pkg. Cream Cheese, softened
- 3/4 Cup Heavy Cream
- 1 1 lb. box Powdered Sugar
Preheat oven to 350.
Whisk together the cocoa powder, sugar, flour, baking soda and salt in a large bowl. Add the beer, butter, vanilla and eggs. MIx well, then add the sour cream and stir until thoroughly combined.
Spoon the batter into 24 lightly greased muffin tins until 3/4 full. Bake 12 minutes, rotate the pans and bake an additional 12 minutes. Allow to cool before turning out.
While the cupcakes are baking, beat the cream cheese on medium speed in a stand mixer until light and fluffy. Add the heavy cream then reduce speed to low and slowly mix in the powdered sugar. Cover with plastic wrap and refrigerate until ready to use.
Top each cupcake with the frosting and dust with cocoa powder.