I love chocolate. I can't say no to any chocolate dessert. Especially these cupcakes. They are to die for. I can't remember where I originally found this recipe, but it's truly amazing. I wrote it on a notecard that has been used time and time again over the years. This was one of my first baking adventures about 10 years ago, and its only grown from there! I have made these for birthdays, parties, and just for fun on a Sunday afternoon!
Ingredients:
1/2 lb bittersweet chocolate (chopped)
1/2 pint (1 cup) heavy whipping cream
1 cup (2 sticks) unsalted butter
3/4 cup sour cream
2 eggs
1/2 tablespoon baking soda
2 cups all-purpose flour
3/4 teaspoons salt
2 cups granulated sugar
3/4 cup cocoa powder
1 cup (5/8 of a bottle) dark stout (Guinness, Horny Goat Milky Stout, New Glarus Fat Squirrel)
Preparation:
Make the ganache first as it will need to chill for a few hours to harden.
Ganache:
1. Place chocolate in the bowl of a stand mixer fitted with the whisk attachment. This can also be done in a mixing bowl with a hand mixer.
2. Bring the cream to a simmer on the stove and remove from heat.
3. Pour hot cream over the chocolate. Mix on medium until totally combined.
4. Cover and refrigerate for at least 2 hours.
Cupcakes:
1. Preheat oven to 350 degrees.
2. Melt butter in a saucepan over medium heat.
3. Add the stout. Bring to just a simmer and remove from heat.
4. Whisk the cocoa powder into beer/butter mixture until smooth. Set aside to cool.
5. Mix dry ingredients together (baking soda, flour, salt, sugar).
6. Cream together eggs and sour cream in a separate bowl on low speed.
7. Mix creamed eggs and sour cream together with beer/butter/cocoa powder on low speed.
8. Gradually mix in dry mixture.
9. Pour into greased (or lined) muffin pans.
10. Bake for 16-18 minutes.
Frosting:
1. Once cupcakes have cooled, stir ganache.
2. Frost cupcakes. Top with sprinkles, if desired.
Ingredients:
1/2 lb bittersweet chocolate (chopped)
1/2 pint (1 cup) heavy whipping cream
1 cup (2 sticks) unsalted butter
3/4 cup sour cream
2 eggs
1/2 tablespoon baking soda
2 cups all-purpose flour
3/4 teaspoons salt
2 cups granulated sugar
3/4 cup cocoa powder
1 cup (5/8 of a bottle) dark stout (Guinness, Horny Goat Milky Stout, New Glarus Fat Squirrel)
Preparation:
Make the ganache first as it will need to chill for a few hours to harden.
Ganache:
1. Place chocolate in the bowl of a stand mixer fitted with the whisk attachment. This can also be done in a mixing bowl with a hand mixer.
2. Bring the cream to a simmer on the stove and remove from heat.
3. Pour hot cream over the chocolate. Mix on medium until totally combined.
4. Cover and refrigerate for at least 2 hours.
Cupcakes:
1. Preheat oven to 350 degrees.
2. Melt butter in a saucepan over medium heat.
3. Add the stout. Bring to just a simmer and remove from heat.
4. Whisk the cocoa powder into beer/butter mixture until smooth. Set aside to cool.
5. Mix dry ingredients together (baking soda, flour, salt, sugar).
6. Cream together eggs and sour cream in a separate bowl on low speed.
7. Mix creamed eggs and sour cream together with beer/butter/cocoa powder on low speed.
8. Gradually mix in dry mixture.
9. Pour into greased (or lined) muffin pans.
10. Bake for 16-18 minutes.
Frosting:
1. Once cupcakes have cooled, stir ganache.
2. Frost cupcakes. Top with sprinkles, if desired.