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Chocolate Stout Cupcakes

There’s a local bar that I go to every now and then called Beck’s Brewhouse. They usually have a few off-the-wall, seasonal beers on tap. There is one in particular that has become one of my favorites. It is a double chocolate stout and it is extremely delicious.

There’s also a recipe that I have recently discovered that is pretty good. Of course, I decided to edit it a little bit and change some stuff up. I am also pretty sure that this double chocolate stout would be perfect

The original recipe is as follows:
•3/4 cup cocoa
•2 cups sugar
•2 cups flour
•1 tsp baking soda
•pinch of salt
• 1 bottle of stout beer (ex Guinness)
•1 stick of melted butter
•1 tbsp vanilla
•3 eggs
•3/4 cup sour cream
•8 oz. cream cheese
•1 cup heavy cream
•1 lb powdered sugar

-Preheat the oven to 350°
-Mix cocoa, sugar, flour, baking soda and salt together
-In a separate bowl, mix beer, melted butter, and vanilla. Mix in eggs one at a time. Mix in sour cream until well mixed
-Gradually add the dry ingredients to the wet ingredients
-Bake 25-30 minutes

-Blend cream cheese til light ad fluffy
-Slowly mix in heavy cream
-On low, gradually mix in powdered sugar

This frosting is slightly like my pumpkin spice cream cheese frosting, only this one is richer and creamier. The frosting also looks really cool on top of the dark, chocolatey cupcakes, almost like a perfect Guinness, with the dark bottom and a white head on top


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