Guinness Chococolate Cake
INGREDIENTS
- 1 cup stout or porter beer, such as Guinness
- 10 tablespoons unsalted butter
- 3/4 cup unsweetened cocoa
- 1 1/2 cups superfine sugar
- 1/2 cups dark brown sugar
- 3/4 cup sour cream
- 2 eggs
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking soda
- 1/4 teaspoon salt
METHOD
1 Preheat the oven to 350°F. Line cupcake pan with 12 paper liners
2 In a large saucepan place the beer and butter. Cook over medium-high heat until the butter has melted. Add the cocoa powder and sugars and whisk together. Take off heat and allow to come to room temperature.
3 In another bowl beat together the sour cream, eggs, and vanilla extract until very, very well combined. Add to the butter-beer mixture and whisk together.
4 In another bowl whisk together the flour, baking soda, and salt. Add to the beer-butter mixture and whisk together until it just comes together. Pour into the prepared pan and give the pan a few short drops onto the countertop to shake the air pockets in the batter to the surface and out of the cake. Bake for 35-40 minutes and to prevent from overcooking let cool in cupcake pan and take out after and let cool on a rack or cookie sheet
5 Spread frosting on the cooled cupcakes and serve.
Cream Cheese Frosting
INGREDIENTS
- 1/2 cup of butter (1 stick), room temperature
- 8 oz of Philly cream cheese (1 package), room temperature
- 2 - 3 cups of powdered sugar
- 1 teaspoon of vanilla extract
METHOD
1 With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.
2 Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.
3 spoon into a piping bag to decorate your cupcakes.
