Ingredients

• 1 cup (2 sticks) of butter, unsalted, softened
• 3/4 cup of cocoa powder (unsweetened), unsweetened
• 2 cups of flour, all purpose
• 2 cups of granulated sugar
• 1 1/2 teaspoon of sodium bicarbonate (baking soda)
• 1/2 teaspoon of salt
• 2 eggs, large
• 2/3 cup of Sour Cream
• 1 teaspoon of vanilla extract
• 9 oz of cream cheese
• 1/2 cup (1 stick) of butter, unsalted
• 4 cups of powdered sugar

Instructions

1. Preheat the Oven Preheat your oven to 350°F (175°C). Grease or line cupcake tins.

2. Prepare the Guinness Mixture In a saucepan, melt the butter. Add the Guinness stout and cocoa powder, and whisk until smooth. Remove from heat and let it cool slightly.

3. Combine Dry Ingredients In a large bowl, whisk together the flour, sugar, baking soda, and salt.

4. Mix Wet Ingredients In a separate bowl, beat the eggs, and then add the sour cream and vanilla extract. Mix well.

5. Combine Wet and Dry Ingredients Pour the Guinness mixture into the dry ingredients and mix until just combined. Add the egg mixture and mix until smooth.

6. Bake Pour the batter into the prepared cupcake tins and bake in the preheated oven for 17-20 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool Allow the cupcakes to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

8. Prepare the Cream Cheese Frosting In a mixing bowl, beat together the softened cream cheese and butter until smooth. Add the powdered sugar and vanilla extract, and beat until creamy and well combined.

9. Frost Once the cupcakes have cooled, spread or pipe the cream cheese frosting evenly over the top.