My husband said 'I don't know Hun'. My sister (hugs) said 'I don't know Ree'. But that sweet little voice inside my head said 'Do it, do it - beer. cupcakes. do it'. How can I say no to the sweet little voices? So of course I did it, and I'm glad I did, mmmm.
Gosh, they look so festive already now don't they. The original plan was to top these with a cream cheese frosting but that made these so sweet it ruined them (gasp) I said it - the frosting ruined the cupcake. The thing is, these gorgeous little suckers turned out so rich and decadent and not overly sweet that I didn't want to mast that with a mound of sugar. So instead I dusted the top with powdered sugar - perfect.
Beer Cupcakes (original recipe at foodnetwork.com)
3/4 C unsweetened cocoa
2 C sugar
1 C all purpose flour
1 C whole wheat flour
1 tsp baking soda
1 bottle beer *at room temp* (I used an 11.2 oz bottle of Guinness Draught)
1 stick butter, melted
1 Tbsp vanilla extract
3/4 cup sour cream
Preheat oven to 350 F. Line 24 muffin cups with liners (I got 18 full size cupcakes plus 24 mini cupcakes).
In a large bowl, whisk together the cocoa, sugar, flours & baking soda.
In another large bowl, combine the beer *at room temp*, melted butter & vanilla. Beat in eggs until well combined. Mix in sour cream until smooth and incorporated. Gradually mix the dry ingredients into the wet mixture.
Divide the batter equally between muffin tins, filling each 3/4 full. Bake about 24 minutes until toothpick inserted in center comes out clean. Cool before turning out.
You may frost as desired but I found these perfect with a dusting of powdered sugar.