AuthorSamuel DietzmannPreheat oven to 350 degrees.
Prepare one or more 8 cup regular muffin pan by adding cupcake liners.
In a medium saucepan, pour in beer and butter sticks.
Set heat to low and allow butter to melt in the beer.
Once butter is melted, slowly whisk in sugar until it has completely dissolved, then do the same with the cocoa powder.
Remove saucepan from heat and allow chocolate mixture to cool for at least 5 minutes.
In the meantime, sift together flour and baking soda in a medium bowl, then set aside.
Test that the chocolate mix is warm (not hot) to the touch, then using a stand mixer (or a hand mixer + large bowl), slowly blend the chocolate with the sour cream, eggs, and vanilla, keeping mixer speed on low.
Increase mixer speed to medium and scoop in the flour, one cup at a time. Be careful not to
overmix.
Once combined, run a spatula around the bottom and sides of the bowl to ensure there are no clumps. Batter will be watery - this is okay.
Pour cupcake mix into the prepared cupcake cups (about 3/4 full).
Bake for 15-18 minutes, or until a toothpick tester comes out clean.
Place muffin tin on a wire cooling rack to cool for 5-10 minutes, then pop cupcakes out and place on wire rack to cool completely.
Wait until cupcakes are cooled before applying the frosting.
Ingredients
Directions
Preheat oven to 350 degrees.
Prepare one or more 8 cup regular muffin pan by adding cupcake liners.
In a medium saucepan, pour in beer and butter sticks.
Set heat to low and allow butter to melt in the beer.
Once butter is melted, slowly whisk in sugar until it has completely dissolved, then do the same with the cocoa powder.
Remove saucepan from heat and allow chocolate mixture to cool for at least 5 minutes.
In the meantime, sift together flour and baking soda in a medium bowl, then set aside.
Test that the chocolate mix is warm (not hot) to the touch, then using a stand mixer (or a hand mixer + large bowl), slowly blend the chocolate with the sour cream, eggs, and vanilla, keeping mixer speed on low.
Increase mixer speed to medium and scoop in the flour, one cup at a time. Be careful not to
overmix.
Once combined, run a spatula around the bottom and sides of the bowl to ensure there are no clumps. Batter will be watery - this is okay.
Pour cupcake mix into the prepared cupcake cups (about 3/4 full).
Bake for 15-18 minutes, or until a toothpick tester comes out clean.
Place muffin tin on a wire cooling rack to cool for 5-10 minutes, then pop cupcakes out and place on wire rack to cool completely.
Wait until cupcakes are cooled before applying the frosting.
