Chocolate Stout Cupcakes

 Whenever I try a recipe using Guinness Stout, I always wind up with the same problem: what to do with the rest of the Guinness. Yes, it seems obvious to just drink it, right? But the thing is, I don't drink beer or stout, like, at all. But since I do like to cook and bake with it, I have a habit of buying a 6-pack, using ONE for a recipe, and then I'm stuck with the other five. So, I could certainly tell you that the inspiration for baking these cupcakes comes from a deep love of Guinness, but really I just wanted to use it up! lol
 But even though I don't drink it, I LOVE what it brings to the party when it comes to cooking and baking. These cupcakes are so rich and chocolatey, they're a sure-fire win. In fact, if you have some serious chocoholics in your circle, THIS is what you should make for them. I think they're possibly the richest most chocolatey cupcakes I've ever made. Not. Even. Kidding. And they come together in a snap, so you can whip up a batch in no time!
 The other thing that I like about this recipe is that there's Guinness in the frosting too, not just in the cupcakes. Very often, you'll see a chocolate Guinness cake with maybe a cream cheese or Bailey's frosting, but this one has a decadent chocolate Guinness swirl on top that pushes it over the top. It's from a website called Broma Bakery. I'm not sure if it's their recipe or not, but like I always say, they're the ones who shared it, so they're the ones who get the credit. So, if you want a rich, ever so moist cupcake that will blow your chocolate lovin' mind, this is the one for you!
Btw, does anyone want a bottle of Guinness? I still have 3 left.....



For the cupcakes:

1/2 cup dutch-processed cocoa powder 
1 cup all-purpose flour 
1 1/4 cups sugar 
3/4 teaspoon baking powder 
1 teaspoon salt 
1/2 cup (1 stick) unsalted butter, melted and cooled 
2 large eggs 
1/2 cup plus 2 tablespoons dark stout, such as Guinness Extra Stout
1 teaspoon vanilla extract


For the frosting:

3/4 cup (1 1/2 sticks) unsalted butter, room temperature 
3/4 cup cocoa powder 
3 cups powdered sugar 
1/4 cup Guinness Extra Stout
2 tablespoons milk 
1 1/2 teaspoons vanilla extract
flaked sea salt, for garnishing (optional)



 Preheat oven to 350°F. Line 14 cupcake tins with dark cupcake molds. Set aside.
In a standing mixer fitted with the paddle attachment, mix the cocoa powder, flour, sugar, baking powder, and salt on low speed until combined. In a separate bowl, whisk the butter, eggs, Guinness, and vanilla extract. Add the wet ingredients to the dry in batches, beating on medium speed until the batter is smooth and shiny, about 20 seconds. Pour into cupcake molds, filling about 3/4 of the mold, and bake for 20-25 minutes. Remove from oven and allow to cool completely on a wire rack.

While the cupcakes are cooling, make the frosting. Cream the butter and cocoa powder for 2-3 minutes, until the cocoa powder begins to lighten in color. Add in the powdered sugar, milk, Guinness, and vanilla extract and beat until light and fluffy, about 1 minute.

Frost the cupcakes by scooping the frosting into a piping bag with a large star tip. Swirl the frosting around the cupcake, starting from the middle and working your way outwards. Continue to spiral the frosting up like a pyramid until the cupcake is frosted. Sprinkle with flaked sea salt, if using, and serve!



Tips:
Yes, I know most cupcake tins are only 12 cupcakes and not 14. An odd yield, to be sure. But it's worth the extra time to bake just those last two cupcakes. To make sure they bake evenly, fill up the rest of the cupcake wells with water. This helps to insure even baking when you only have a partially filled cupcake tin.
Oh, and don't forget the sea salt on top! That's the kicker!
Going to a party? Double everything!