Chocolate Stout Cupcakes

Chocolate Stout Cupcakes adapted from Chow
I made these for my brother and was surprised at how much I liked them! This is a wonderful recipe.

• 2 1/2 c (313 g) flour
• 2 c (400 g) sugar
• 3/4 c (64 g) cocoa powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 (11.2-ounce) bottle Guinness stout
• 1/2 c (118 ml) milk
• 1/2 c (118 ml) vegetable oil
• 1 Tbsp vanilla
• 3 eggs, room temp
• 3/4 c (177 g) sour cream

Preheat the oven to 350F and line two muffin tins with liners. Set aside.
In a medium bowl, combine the flour, sugar, cocoa powder, baking soda and salt. Set aside.
In a large bowl, combine the Guinness, milk, vegetable oil and vanilla. Add the eggs, one at a time, whisking until completely incorporated. Mix in the sour cream.
Add 1/3 of the dry ingredients to the wet ingredients and fold to combine. Gradually add the dry ingredients to the wet, folding to combine. Divide into the prepared tins.
Bake 20-25 minutes or until a toothpick inserted into the center of the muffins comes out clean. Set pans on a wire rack to cool completely before removing the cupcakes from the tins.

Simple Bailey's Buttercream

• 1 c (227 g) unsalted butter, room temp
• 1/2 cup (95 g) shortening
• 1 Tbsp vanilla
• 1 1/2 lbs (6 cups or 678 g) confectioner’s sugar

About 4 Tbsp Bailey's Irish Cream, mint or other flavor
Cream together the butter and shortening until lightened, about 3 minutes. Add the vanilla and beat to combine. Add the powdered sugar in about 1 cup additions and beat well before adding the next portion. After all the sugar has been incorporated, begin adding the Bailey's, on tablespoon at a time, until you reach your desired consistency.


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