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Chocolate Stout Cupcakes 

A decadent combination of chocolate and beer, Mothers’ Tyson Wachter recommends frosting these babies with buttercream or Swiss meringue.

click to enlarge mothers_1a.jpg

Makes 12 cupcakes

Ingredients
2 cups Garrison Martello Stout
2 cups unsalted butter
1 ½ cups unsweetened cocoa powder
4 cups all-purpose flour
4 cups white granulated sugar
1 tablespoon baking soda
1 ½ tsp salt
4 large eggs
1 1/3 cups sour cream


Method
Preheat your oven to 375 degrees and butter baking pans. Bring stout and butter to a simmer, add cocoa slowly and whisk. Let cool slightly.

Whisk flour, sugar baking soda and salt in a large bowl, in a separate bowl beat eggs and sour cream. Add chocolate stout mixture to egg mixture.

Sift flour mixture in slowly and once it's mixed well, divide the batter equally between baking pans, leaving some room for expansion. Test at 15 or 20 minutes with a toothpick to see if the cake is cooked through.

If making this in cake form, fill 3x8 inch cake pans, heat oven to 350 degrees and test at around 25 minutes.

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