Chocolate Stout Cupcakes

Makes 12-14 cupcakes

Ingredients:
Cupcakes:
1/2 cup dutch-processed cocoa powder
1 cup all-purpose flour
1 1/4 cups sugar- can use sugar substitute
3/4 teaspoon baking powder
1 teaspoon Sea Salt
1/2 cup (1 stick) unsalted butter, melted and cooled
2 large eggs organic
1/2 cup plus 2 tablespoons dark stout, such as Guinness
1 teaspoon vanilla extract

Frosting:
1 1/2 sticks unsalted butter, room temperature
3/4 cup cocoa powder
3 cups sifted powdered sugar
¼ cup Guinness*
2 tablespoons heavy cream
1 1/2 teaspoons vanilla extract

Directions:
Cupcakes:
1. In a standing mixer mix dry ingredients Cocoa powder, flour, sugar, baking powder and salt until combined ( low speed)
2. In a separate bowl whisk together melted and cooled butter (do not microwave) eggs, Guiness and Vanilla extract. Slowly add the wet ingredients to the mixed dry Ingredients. Small amounts at a time. Beat on medium speed until batter is combined, smooth and shiny. Pour into cupcake molds about 3/4 high and bake in the preheated 350 degree oven for 20-25 minutes. Cool on wire rack.

The Frosting:
Cream the butter and the cocoa powder about 3 minutes the cocoa powder will begin to lighten. At that point add the sifted powder sugar, heavy cream, Guinness and vanilla. Beat until fluffy and light.

*Quick tip when adding the stout. Only use the liquid without the foam. So pour slowly.

Enjoy!