Chocolate Beer Cupcakes with Cream Cheese Frosting

Ingredients:

• 3/4 cup cocoa, plus extra for sprinkling
• 2 tbsp. sugar
• 2 cups premium flour
• 1 teaspoon of baking soda
• A pinch of fine salt
• 1 bottle of strong dark stout beer (we recommend Guinness)
• 110 g melted butter
• 1 tbsp vanilla extract
• 3 large eggs
• 3/4 cup sour cream
• 225 g softened cream cheese, room temperature
• 1 cup heavy cream or less
• 450 g of powdered sugar

Preparation:

1. Preheat oven to 170°C. Lightly grease 24 muffin tins.
2. In a large bowl, combine cocoa, sugar, flour, baking soda and salt.
   
   In another medium bowl, combine the beer, melted butter, and vanilla. Beat in the eggs one at a time. Add the sour cream, mixing thoroughly until smooth. Gradually fold in the dry ingredients.
3. Divide the batter among the cupcake pans, filling each one 3/4 full. Bake for about 12 minutes, then rotate the pans to ensure even baking. Bake for another 12-13 minutes, until the cupcakes have risen to form a dome and the center is set but still soft. Cool before removing from the pans.
4. Curd creamIn a medium bowl, beat the cream cheese frosting with a hand mixer on medium speed until light and fluffy. Gradually beat in the heavy cream. Slowly beat in the powdered sugar on low speed until smooth. Cover with plastic wrap and refrigerate until ready to use. The frosting can be made several hours ahead of serving; keep covered and refrigerated.
5. Cover each cupcake with frosting and sprinkle with cocoa.
   
   Recipe cupcakes with dark stout beer and Baileys liqueur cream.