Chocolate Stout Cupcakes

• servings: 8 cupcakes

Ingredients

Batter

2/3 cup all-purpose flour

1/3 cup cocoa powder

3/4 teaspoon baking soda

Pinch salt

2/3 cup sugar

1/3 cup unsalted butter, softened

1 egg

1/4 cup sour cream

1/3 cup stout beer

Chocolate Ganache & Toppings

3/4 cup chocolate chips

1/3 cup heavy cream

1 1/2 teaspoon sprinkles

Directions

Instructions

Preheat oven to 375 degrees.

Line cups of a standard muffin tin with paper liners.

In a bowl, sift together all dry ingredients: flour, cocoa powder, baking soda, and salt. Set aside.

In a separate bowl, cream the sugar and butter together, once fully combined add the egg(s) and sour cream and mix until smooth.

Alternate adding in the stout and the dry ingredients to wet mixture, starting and ending with dry.

Using a standard cupcake scoop, fill prepared muffin cups with cupcake batter. Then tap the pan on the counter a few times to remove any additional bubbles out of the batter. Bake until cupcake centers spring back when touched, 15-20 minutes, rotating pan once if needed. Transfer to a wire rack and let cool for 5 minutes.

While cupcakes are cooling, prepare ganache by melting together chocolate chips and heavy cream and whisking until smooth.

Remove cupcakes from cooled pan and let cool completely on wire rack. Dip cupcakes into ganache and decorate with sprinkles. Let cool in a freezer for 5 minutes before savoring. Enjoy!

Notes

Original recipe from TasteBuds Kitchen cooking with beer class