Ingredients:
- 1 cup stout beer
- 1 cup unsalted butter
- 3/4 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 2/3 cup sour cream
- 1 tsp vanilla extract
- For Vanilla Bean Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2-3 tbsp milk
- 2 tsp vanilla bean paste
- Pinch of salt
Instructions:
Warm up your oven to 350F 175C and put cupcake liners in a muffin tin
Melt the butter in a saucepan over medium-low heat
Add the stout beer and heat them together
Take it off the heat and mix in the cocoa powder with a whisk until it's smooth
Let it cool down a bit
Mix the flour, sugar, baking soda, and salt together in a different bowl
Mix the eggs, sour cream, and vanilla extract together in a different bowl by beating them well
Slowly add the stout mixture to the egg mixture while mixing it all the time
Mix the dry ingredients into the wet ingredients one at a time until the batter is smooth
The batter should be about two thirds of the way up each cupcake liner
Bake in an oven that has already been heated for 18 to 20 minutes, or until a toothpick stuck in the middle of a cupcake comes out clean
Take the cupcakes out of the oven and let them cool for a few minutes in the pan
Then, move them to a wire rack to cool completely
For the Vanilla Bean Buttercream, beat the butter until it is smooth
Put in milk, vanilla bean paste, powdered sugar, and a pinch of salt
Mix the ingredients together until they are smooth and fluffy
The Vanilla Bean Buttercream can be used to frost the cupcakes with a piping bag or a spatula after they are completely cool
Decorate the cupcakes however you like, then eat them!
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