Ingredients
3/4 cup unsweetened cocoa, plus more for dusting finished cupcakes2 cups sugar 2 cups all-purpose flour 1 tsp baking soda pinch fine salt 1 bottle Lazy Magnolia Jefferson Stout 1 stick butter, melted 1 Tbsp vanilla extract 3 large eggs 3/4 cup sour cream 1 (8-ounce) package cream cheese, softened at room temperature 3/4 to 1 cup heavy cream 1 (1-pound) box confectioners' sugar
Directions
- To make these chocolate stout cupcakes made with Lazy Magnolia Jefferson Stout, preheat oven to 350°F.
- In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda and salt.
- In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time.
- Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.
- Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans.
- Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.
- In a medium bowl with a hand mixer, beat the cream cheese on medium speed until light and fluffy.
- Gradually beat in the heavy cream.
- On low speed, slowly mix in the confectioners' sugar until incorporated and smooth.
- Cover with plastic wrap and refrigerate until ready to use. Icing can be made several hours ahead and kept covered and chilled.
- Top each cupcake with a heap of frosting and dust with cocoa.
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