1 cup stout
10 tablespoons unsalted butter
3/4 cup dutch processed cocoa
1 1/2 cups superfine sugar
1/2 cup dark brown sugar
3/4 cup sour cream
1 tablespoon pure vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda
1/4 teaspoon salt
For the Topping:
10 oz cream cheese
1 cup confectioner’s sugar
1/2 cup heavy whipping cream
Preheat the oven to 350°F. Put cupcake liners into molds.
In a large saucepan place the beer and butter. Cook over medium-high heat until the butter has melted. Add the cocoa powder and sugars and whisk together. Take off heat and allow to come to room temperature.
In another bowl beat together the sour cream, eggs, and vanilla extract until very, very well combined. Add to the butter-beer mixture and whisk together.
In another bowl whisk together the flour, baking soda, and salt. Add to the beer-butter mixture and whisk together until it just comes together. Pour the cake batter into the cupcake holders and give the pan a few short drops onto the countertop to shake the air pockets in the batter to the surface and out of the cake. Bake for 20 minutes. Allow to cool on a wire rack.
When the cupcakes have cooled completely make the icing. Lightly whip the cream cheese until smooth, sieve over the confectioner’s sugar and then beat them both together. Or do this in a processor, putting the unsieved confectioner’s sugar in first and blitz to remove lumps before adding the cheese.
Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cupcakes so that they resemble the frothy top of the famous pint.