Super Bowl Chocolate Guinness Cupcakes

The SuperBowl is tomorrow. Make this yummy treat for the fans!

Super Bowl Chocolate Guinness Cupcakes

Makes: 24 Cupcakes

Description:

What goes better with football, halftime shows and big budget commercials? Chocolate Guinness Cupcakes! Beer, chocolate, how could you go wrong? We came up with the perfect treat for your Super Bowl party. Don't worry, you'll still be able to drive after you eat these creamy cupcakes, the alcohol is reduced in the baking process. Enjoy!

Ingredients:

1 Cup Guinness Extra Stout

1 1/2 Sticks Unsalted Butter

3/4 Cups Unsweetened Chocolate Chunks

2 Cups All Purpose Flour

2 Cups Sugar

1/2 TBS Baking Soda

2 Large Eggs

3/4 TSP Salt

3/4 Cup Sour Cream

1 Cup Unsalted Butter (room temperature)

2 1/2 Cups Sifted Powder Sugar

1/4 Cup Milk

1/2 Whole Scraped Vanilla Bean

1/2 TBS Vanilla Extract

1 Cup Guinness Extra Stout

Directions:

FOR CUPCAKES:

Preheat oven to 350 degrees

Bring stout and butter to a simmer in a large saucepan over medium heat. Do not boil.

Add unsweetened chocolate chunks to hot stout/butter mixture. Whisk until chocolate melts. Turn heat off and let cool.

Add sugar to chocolate mixture and whisk to combine.

Sift flour, baking soda and salt.

In a stand-alone mixer with a whisk attachment, combine the eggs and sour cream on medium speed.

Add stout-chocolate mixture to the egg mixture and combine on medium-low speed until incorporated.

Slowly add flour mixture in thirds to chocolate mixture with whisk attachment. Scrape the sides with your whisk to make sure you get all the dry ingredients combined.

Place cupcake papers in pan and divide batter into cups evenly. Fill about 2/3 of the cup.

Bake for 18-24 minutes or until the tops are firm to the touch, and a toothpick comes out clean when inserted into the cupcake.

Let cool on wire rack before frosting.

FOR BUTTERCREAM FROSTING:

In a sauce pan, simmer Guinness on low heat for 10-15 min, until it stout becomes reduced and thicker in consistency. Similar to a syrup. Tip: keep your eye out, so stout does not overcook. Let cool

In a stand-alone mixer, cream your butter for 1 minute

Slowly add the powder sugar in thirds, alternating with a little milk each time till mixture is creamy.

Add scraped vanilla bean and vanilla extract.

Slowly add reduced Guinness a little at a time. Taste test to desired flavor.

Place buttercream in a piping bag with a #848 french star tip, frost cupcakes and enjoy.