Chocolate Stout Cupcakes are the Perfect Treat this St.Patrick's Day

Chocolate Stout Cupcakes                                       

Yields: 24 cupcakes

INGREDIENTS

¾ cup unsweetened cocoa powder                           Frosting:

2 cups sugar                                                          8 oz cream cheese softened

2 cups flour                                                           ¾ cup half and half

1 tsp baking soda                                                   4 cups powdered sugar

1/8 tsp salt

1 bottle of stout (I used Guiness)

1 stick (4 oz) unsalted butter, melted

1 Tble vanilla extract

3 large eggs

¾ cup sour cream

INSTRUCTIONS

1. Preheat oven to 350 degrees. Line cupcake pans with paper liners and set aside.
2. In a medium bowl combine the cocoa powder, sugar, flour, baking soda and salt. Whisk together.
3. In the bowl of your mixer, combine beer, melted butter and vanilla. Add in the eggs one at a time, mixing each time you add one in. Stir in the sour cream. Then finally the dry ingredients in the medium bowl. Carefully mix everything together. 
4. Fill the prepared pans with batter. I fill my cupcakes up about ¾ of the way up. Bake for about 25 minutes, or until a toothpick comes out clean. Let cool in the pans. To make the frosting you simply mix together the cream cheese and powdered sugar, adding the half and half as you go along. Mix well. Frost the cooled cupcakes with the cream cheese frosting.

I was looking for the perfect way to use up some extra beer in our house. This tastes great and is fun to put out at a party. Usually, I sprinkle green sprinkles on top of the cupcakes after I frost them. If you have another beer, try it! The dark beers work the best:)

This is part of the March 15 edition of Cooking with Chef Kate.