Chocolate Stout Cup Cakes

Chocolate Stout Cup Cakes

8 oz Chocolate Stout ( I used Brooklyn Brewery Bkl Chc Stout) room temperature

1 stick melted butter

2/3 cup cocoa

2/3 cup brown sugar

2 eggs

3/4 cup sour cream

1 T brandy or whiskey

2 cups cake flour

2 1/2 tsp baking soda

Cooking or baking spray

Frosting:

1 stick softened butter

4 cups confectioners sugar

1 espresso (1 shot=1 ounce)

pinch of salt

Set oven to 350˚

Combine beer with butter, cocoa, sugar in a large ss bowl. In a separate bowl, combine eggs and sour cream and add to beer mixture. Combine flour with baking soda and add to beer mixture.

Spray muffin tins and fill with batter 3/4 the way. Bake for 20 minutes or until a toothpick test show they are ready. Remove from oven and allow to cool before frosting.

Here I used souffle cups baking in the combi-steam with 30% moisture

A nice touch is to pipe some frosting into the center before you top with some frosting.

This is a bulk batch baked in aluminum tins.

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