Just in time for St. Patrick's Day (and a fine excuse to use my newly painted cake stand!) I bring you:
• 3/4 cup unsweetened cocoa• 2 cups sugar
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 dash of salt
• 1 bottle of Guinness
• 1 stick unsalted butter, melted
• 1 tablespoon vanilla extract
• 3 large eggs
• 3/4 cup sour cream
• 1 (8-ounce) package cream cheese, room temperature
• 1 cup heavy cream
• 1 (1-pound) box confectioners' sugar
Preheat the oven to 350 degrees F.
In a large bowl, mix the cocoa, sugar, flour, baking soda, and salt together.
In another bowl, combine the Guinness and vanilla. Add the melted butter once it has cooled, and stir. Beat in eggs, one at time. Beat in the sour cream until smooth. Slowly add the dry ingredients into the wet mixture, and beat.
Grease 24 muffin tins lightly. Fill the muffin tins 3/4 full of batter. Bake for 25 minutes, rotating the pan halfway through. A toothpick inserted should come out clean, with no crumbs. The cupcake should be set in the middle, but still soft.
Immediately remove the tins and cool on a cooling rack. Once to room temperature, place cupcakes in the refrigerator.
With a hand mixer, beat the cream cheese on medium speed until fluffy. Gradually add the heavy cream and mix. Slowly add in the confectioners' sugar until smooth. Cover and refrigerate.
Once the cupcakes are chilled, frost. Add sprinkles or other festive Irish accessories. Attempt to eat only one.
[A belated Happy Birthday to my sweet, sweet boyfriend Andrew. You are my very favorite person.]