Celebrate St. Patrick's Day with these Chocolate Irish Stout Cupcakes.
- 1 1/4 cup butter plus extra for greasing
- 2/3 cup Irish stout
- 1 cup all purpose flour plus extra for dusting
- 1/2 cup cocoa powder
- 1½ cups superfine sugar
- 3 large free-range eggs
- 1 tablespoon vanilla extract
- 2/3 cup sour cream
- 2 teaspoons baking powder
For the frosting
- 7 ounces good-quality white chocolate
- 1 1/4 stick butter, at room temperature
- 1 cup cream cheese
- 1 cup icing sugar, sifted
Preheat the oven to 350°, prepare a muffin tray with muffin cases, or by greasing with butter and dusting with flour.
Melt the butter in a saucepan and then whisk in the cocoa powder and stout. Remove from the heat and set aside.
In a large mixing bowl combine the flour, baking powder and sugar. Make a well with the back of a spoon and pour in the melted butter mixture along with the eggs, sour cream and vanilla extract.
Pour into the prepared muffin cases and place in the oven for 20-25 minutes until they are risen and skewer inserted comes out clean.
When the cupcakes are baking, make the cream cheese frosting. To make the frosting, melt the chocolate in a bowl placed on top of a saucepan filled with a little water boiling over a low heat. Remove from the heat to cool for about 10 minutes. Place the butter and cream cheese in a bowl and beat until fluffy and combined. Mix through the melted white chocolate and then gradually sift and beat in the icing sugar until you have a smooth, spreadable mixture.
Let the muffins cool completely before spreading on the frosting.