Chocolate Guinness Cupcakes

I'm a subscriber to several recipe sites--probably more than I should be. Back in March (which, I am assuming was somewhat of a St. Patrick's day food theme), I got this recipe for a Guinness chocolate cake. It seemed interesting, but I never got around to actually trying it.

I finally found a reason to try the recipe, but decided to go the cupcake route. Afterall, the occasion was for a bbq/potluck...so what better than to provide a little finger food?

I warn you, the resulting flavor of the cupcakes has a very distinguished Guinness flavor, so if you don't like stouts or the taste of dark beer in general, you probably will not enjoy these in cupcake form. Topped off with a soft cream cheese frosting, mimicking the guinness "froth", (and injected with a fudge frosting for a little chocolatey kick), they were fun.

::gathering my raw materials::

Ingredients:


1 cup Guinness (dark beer)
1/2 cup butter, cubed
2 cups sugar
3/4 cup baking cocoa
2 eggs, beaten
2/3 cup sour cream
3 teaspoons vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking soda



TOPPING:
1 package (8 ounces) cream cheese, softened
1-1/2 cups confectioners' sugar
1/2 cup heavy whipping cream
3/4 cup shortening


FILLING: (optional)
1 cup of above prepped frosting
4 oz melted chocolate


Directions:
Line a 12-cupcake pan with paper (or aluminum) cupcake forms. Preheat oven to 350


In a small saucepan, heat beer and butter until butter is melted.



Remove from the heat; whisk in sugar and cocoa until blended. Combine the eggs, sour cream and vanilla; whisk into beer mixture.





Combine flour and baking soda; whisk into beer mixture until smooth. Pour batter into prepared pan.






Bake at 350° for 25 minutes or until a toothpick inserted near the center comes out clean. Cool completely in pan. Remove cupcakes from form.



In a large bowl, beat cream cheese until fluffy. Add confectioners’ sugar and cream; beat until smooth (do not overbeat).

Reserve a cup and add to a separate bowl. Melt 4 ounces of dark chocolate and combine with frosting.



Using the bottom end of a wooden spoon, poke a large hole into each cupcake. Fill a piping bag with the chocolate filling, and pipe into each hole.




Finish off by filling another bag with the white frosting, and piping out a center "blob" if you will (aka, don't make any fancy pants swirls with a star tip...just start from the center, and let the frosting blob out so it resembles the "foamy head" of a pint of Guinness. Best piping tip to use would be an 805 or an 806.