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Irish Channel Stout Cupcakes





FOR THE CUPCAKES: Line 2 12-cup muffin tins with decorative paper liners; set aside. Position racks in the upper and lower thirds of the oven and preheat oven to 350 degrees F. In the bowl of a electric mixer with whisk attachment, briefly blend the flour, sugar, cocoa, baking powder and salt on low speed. Add the eggs, beer, oil and vanilla. Mix on low speed, scraping down the sides as necessary, until thick and creamy, about 5 minutes. With the mixer running, gradually add the hot coffee, mixing at low speed until just combined. The batter will be quite thin. Transfer batter to a 4-cup measuring cup and pour equal amounts into prepared muffin tins. Bake for about 10 minutes then switch positions, rotate pans and bake for another 10-12 minutes, or until set. Transfer cupcakes to a wire rack; let cool completely.

FOR THE FROSTING: In the bowl of an electric mixer with paddle attachment, beat butter and cream cheese on medium speed until fluffy. Reduce speed to low and gradually add powdered sugar; beat until well incorporated. Add vanilla, salt and 3 tablespoons milk; beat for 3 minutes. Add an additional 1 to 3 tablespoons milk until you reached desired consistency. Increase speed and beat until frosting is smooth and fluffy.

ASSEMBLY: Pipe or spread equal amounts of frosting onto each cupcake. Dust with cocoa powder and decorate with mini chocolate chips. Makes 24 cupcakes.