Food Network: Chocolate Stout Cupcakes

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Chocolate Stout Cupcakes
Recipe courtesy Dave Lieberman

Ingredients
3/4 cup unsweetened cocoa, plus more for dusting
finished cupcakes
2 cups sugar
2 cups all-purposeflour
1 teaspoon baking soda
Pinch fine salt
1 bottle stout beer (recommended: Guinness)
1 stick butter, melted
1 tablespoon vanilla extract
3 large eggs
3/4 cup sour cream

1 (8-ounce) package cream cheese, softened at room temperature
3/4 to 1 cup heavy cream
1 (1-pound) box confectioners' sugar

Instructions
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, 1 at 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 3/4 full. Bake for about 12 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 out.

To make the icing:
In a medium bowl with a hand mixer, beat the cream cheese on medium speed until
light and fluffy. Gradually beat in the heavy cream. On low speed, slowly mix in
the confectioners' sugar until incorporated and smooth. Cover with plastic wrap
and refrigerate until ready to use. Icing can be made several hours ahead and kept
covered and chilled.

Top each cupcake with a heap of frosting and dust with cocoa.