Ingredients Jump to Instructions ↓

  1. 2-14.9 oz Guinness Extra Stout

  2. 2 cups (4 sticks) unsalted butter

  3. 1 1/2 cups unsweetened cocoa powder (preferably Dutch-process)

  4. 4 cups all purpose flour

  5. 4 cups sugar

  6. 1 tablespoon baking soda

  7. 1 1/2 teaspoons salt

  8. 4 large egg s

  9. 11/3 cups sour cream

  10. 1 pkg. Hershey's mini-morsel semi-sweet chocolate chips

Instructions Jump to Ingredients ↑


  2. Preheat oven to 350° degrees. Line baking cups with paper liners and set aside.

  3. Bring 2 cups stout and 2 cups butter to simmer in large saucepan over medium heat. Do not boil.

  4. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

  5. Whisk flour, sugar, baking soda, and 1½ teaspoons salt in large bowl to blend.

  6. Using an electric mixer, beat eggs and sour cream in another large bowl to blend.

  7. Add stout-chocolate mixture to egg mixture and beat just to combine.

  8. Add flour mixture and beat briefly on slow speed.

  9. Using rubber spatula, fold batter until completely combined.

  10. Divide batter among paper liners (¼ cup per cupcake)and bake 17 - 22 minutes. Cupcakes are done when tester inserted into center of cakes comes out clean. Let cool for about 10 minutes on a wire rack.

  11. . VERY IMPORTANT: Let the cupcakes cool completely before frosting!

  12. FOR CAKE:

  13. Preheat oven to 350° Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper.

  14. Follow steps 2- 8 in cupcake directions.

  15. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes.

  16. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely before frosting.


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