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CHOCOLATE GUINNESS CUPCAKES

Dave's Dinners: A Fresh Approach To Home-Cooked Meals
by Dave Lieberman

I love cooking with beer, and that's no exception when it comes to desserts. Of all beers. Guinness is the perfect one for desserts because of its distinct chocolate and coffee notes. Pairing it with actual chocolate is the obvious choice. These cupcakes are light in texture, but heavy in the chocolate department. The white cream cheese icing reminds me of the creamy white head that Guinness is famous for.
Makes 24



Ingredients
• 1 (12-ounce) bottle Guinness stout
• 1/2 cup milk
• 1/2 cup vegetable oil
• 1 tablespoon pure vanilla extract
• 3 large eggs
• 3/4 cup sour cream
• 3/4 cup unsweetened cocoa, plus more for garnish
• 2 cups sugar
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspooons baking soda

For the Frosting
• 1 (8-ounce) package cream cheese, softened
• 1/3 cup heavy cream
• 1 pound confectioners' sugar

• Cocoa powder, for dusting


Directions
Preheat the oven to 350°F.

In a large mixing bowl, combine the Guinness, milk, vegetable oil, and vanilla. Beat in the eggs, one at time. Mix in the sour cream.

In a large mixing 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 the muffin tins.

Bake 25 minutes, until risen and set in the middle but still soft and tender. Cool before turning out of the tins.

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.
 

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