Begin by getting your ingredients ready.
Preheat oven to 350 degrees F.
In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda and salt.
In another medium mixing bowl, combine the stout, melted butter and vanilla.
Beat in eggs, one at a time. Mix in sour cream until thoroughly combined and smooth.
Gradually mix the dry ingredients into the wet mixture.
Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each cup 3/4 full.
Bake for about 12 to 13 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender.
Cool before turning cupcakes out.
To make the icing, begin by beating the cream cheese in a medium bowl with an electric mixer until light and fluffy.
Gradually beat in the heavy cream. On low speed, gradually mix in the confectioner's sugar until incorporated and smooth.
Cover with plastic wrap and refrigerate until ready to use.
Top each cupcake with a heap of frosting and dust with cocoa. Enjoy!
Recipe courtesy of Dave Lieberman, Food Network.
- 3/4 cup unsweetened cocoa powder
- 2 cups sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- Pinch of fine salt
- 1 bottle stout beer
- 1 stick butter, melted
- 1 tablespoon vanilla extract
- 3 large eggs
- 3/4 cup sour cream
- 1 package cream cheese (8 ounces)
- 3/4 to 1 cup heavy cream
- 1 box confectioner's sugar (a pound)