GUINNESS CUPCAKES

Submitted by DANA HEBERT
(ILM FIRE RESCUE )

Ingredients

• 1 CUP GUINNESS STOUT
• 1 CUP SALTED BUTTER
• 3/4 CUP UNSWEETENED COCOA
• 2 CUPS ALL PURPOSE FLOUR
• 2 CUPS SUGAR
• 1 1/2 TSP BAKING SODA
• 3/4 TSP SALT
• 2 EGGS
• 2/3 CUP SOUR CREAM
• FOR THE FROSTING
• 3OZ. PACKAGE CREAM CHEESE SOFTENED
• 1 TBS BUTTER SOFTENED
• 1 SHOT OF STRONG COFFEE
• 2 CUPS SIFTED CONFECTIONERS' SUGAR

Method

Step 1

PREHEAT OVEN TO 350 F. LINE 24 CUPCAKE CUPS WITH LINERS. BRING 1 CUP OF GUINNESS & 1 CUP BUTTER TO SIMMER IN LARGE, HEAVY SAUCEPAN OVER MEDIUM HEAT. ADD COCOA POWDER AND WHISK UNTIL MIXTURE IS SMOOTH. COOL SLIGHTLY.

Step 2

WHISK FLOUR, SUGAR, BAKING SODA & 3/4 TSP SALT IN LARGE BOWL TO BLEND. ADD GUINNESS-CHOCOLATE MIXTURE TO EGG MIXTURE & BEAT JUST TO COMBINE. ADD FLOUR MIXTURE & BEAT BRIEFLY ON SLOW SPEED. USING RUBBER SPATULA, FOLD BATTER UNTIL COMPLETELY COMBINED. DIVIDE BATTER AMONG CUPCAKE LINERS, FILLING THEM 2/3 TO 3/4 OF THE WAY. BAKE CAKE UNTIL TESTER INSERTED INTO CENTER COMES OUT CLEAN, ABOUT 17 MINUTES. COOL CUPCAKES ON A RACK COMPLETELY

Step 3

COMBINE CREAM CHEESE, BUTTER & COFFEE IN SMALL MIXING BOWL. BEAT AT LOW SPEED UNTIL LIGHT. ADD MILK, IF NECESSARY, TO MAKE SPREADING EASIER.