Serves: Makes 24

• 1 12-ounce bottle Guinness stout
• 2 1/2 cups all-purpose flour
• 2 cups sugar
• 3/4 cup unsweetened cocoa, plus more for garnish
• 3 large eggs
• 3/4 cup sour cream
• 1/2 cup milk
• 1/2 cup vegetable oil
• 1 1/2 teaspoons baking soda
• 1 tablespoon pure vanilla extract
• ---
• Frosting:
• 1 pound confectioners' sugar
• 1 9-ounce package cream cheese, softened
• 1/3 cup heavy cream
• Cocoa powder for dusting

Instructions:

• Preheat oven to 350 degrees Fahrenheit
• In a large mixing bowl, combine the Guinness, milk, vegetable oil, and vanilla. Beat in the eggs, one at a time. Mix in the sour cream.
• In a large mixing bowl, whisk together the cocoa, sugar, flour, and baking soda. Gradually mix the dry ingredients into the wet Guinness mixture.
• Butter 24 muffin tins and divide the batter among the muffin tins.
• Bake 25 minutes, until risen and set in the middle, but still soft and tender. Cool before turning out of the tins.
• For frosting, beat the cream cheese in a bowl until light and fluffy. Gradually beat in the heavy cream. Slowly mix in the confectioners' sugar.
• Top each cupcake with a heap of frosting and dust with cocoa.