Chocolate stout cupcake with peanut butter frosting

Makes 24

Preparation: 15 min

Baking: 20 min

250 ml (1 c) stout beer

225 g butter, chopped

200 ml (¾ c) cocoa powder, sifted

2 eggs

160 ml (⅔ c) sour cream

500 ml (2 c) flour, sifted

7 ml (1½ t) bicarbonate of soda, sifted

375 ml (1½ c) caster sugar

FROSTING

250 ml (1 c) icing sugar

250 ml (1 c) smooth peanut butter

80 g butter, softened

5 ml (1 t) vanilla essence

125 ml (½ c) cream

Preheat the oven to 160 °C. Line 24 muffin tin hollows with paper liners.

1 Heat the stout and butter in a saucepan over medium heat, while stirring, until the butter has melted. Remove from the heat and whisk in the cocoa powder. Set aside

2 Whisk together the eggs and sour cream.

3 Add to the stout mixture with the flour, bicarbonate of soda and caster sugar and whisk to combine.

4 Pour into the paper-lined muffin tin and bake for 20 minutes or until a skewer inserted in the middle comes out clean.

5 Allow to cool in the tin for 10 minutes. Turn out onto a wire rack to cool completely.

6 Frosting: Beat the icing sugar, peanut butter, butter and vanilla essence in a bowl for 6 minutes or until fluffy.

7 Add the cream and beat for a further 2 minutes.

8 Spread or pipe the frosting on the cakes and serve immediately.

#chocolate #stout #beer #cupcakes #peanutbutterfrosting #frosting #peanutbutter