Black & Tan Cupcakes

Black & Tan

About a week ago my neighbor came across some Guinness recipes that had her drooling. She sent them my way with hopes that I would drool too and make them for the neighborhood, it worked. A week later I made them for my husbands birthday and distributed them throughout our cul-de-sac. Using Guinness was a fun twist for me. The cupcakes and frosting turned out incredible and I will absolutely make them again. The frosting is out of this world, there is definitely a Guinness finish to it along with some hints buttery caramel that are quite addicting.


Cupcakes:

1/2 cup butter
1 cup Guinness or other dark stout
1 1/2 cups sugar
3/4 cup cocoa
1 cup sour cream
2 large eggs
1 tsp. vanilla
2 cups all-purpose flour
2 tsp. baking soda
1/4 tsp. salt

Frosting:

1/2 cup butter, softened
3 cups powder sugar
1/4 cup Guinness

Preheat oven to 350* F. In a small saucepan, melt the butter with the Guinness over medium heat. When butter is melted into the Guinness remove from heat and set aside. In a large mixing bowl combined sugar and cocoa, stir well. Slowly add the butter/Guinness mixture to the sugar/cocoa stirring until well incorporated. In a separate bowl mix flour, baking soda, and salt together and set aside. Add sour cream, eggs, and vanilla to the cocoa and Guinness mixture, stir until well combined. Continue stirring while adding the flour mixture. Do not over mix once the flour is added only stir until it is incorporated with the liquid, do not beat. Fill lined baking cups 2/3 full (about 1/4 cup) Bake for 20-25 minutes or until toothpick inserted comes out clean.

For the frosting, beat butter while adding Guinness until combined then add powder sugar until desired consistency is reached. Wait until the cupcakes have cooled completely before frosting. Enjoy!