Genius — I mean, Guinness Cupcakes...

Despite the addition of Guinness, these cakes are not at all bitter;

instead, the beer adds richness and moisture, and balances

the sweetness of the sugar. Topped with a cream cheese glaze,

these are a crowd-pleasing, not-too-sweet dessert.

Recipe via bigcitylittlekitchen.com

Cake:

1 cup Guinness
1 stick, plus 1 tb, unsalted butter
3/4 cup unsweetened cocoa
2 cups dark brown sugar
3/4 cup sour cream
2 eggs
1 tb vanilla extract
2 cups flour
2 1/2 tsp baking soda

Glaze:

8 oz cream cheese
1 1/4 cups confectioners’ sugar
1/3 cup milk

Preheat oven to 350; butter a muffin tin.

Combine the Guinness and the butter, chopped into 1-inch chunks, in a large sauce pan, and heat to melt the butter. Remove from heat, and whisk in the cocoa and sugar. In a bowl, whisk the sour cream with the eggs and vanilla, then add to the beer mixture. Sift together the flour and baking soda, and fold into the batter. Pour into muffin molds and bake for 25 minutes, or until inserted cake tester comes out clean. Let stand 10 minutes, remove from muffin tin, and cool completely on a rack.

Using a mixer, whip cream cheese until smooth, sift in sugar, and beat. Add milk, and beat until smooth. Spread glaze over cooled cupcakes.

To create a thinner glaze, use a tablespoon or two more milk; for a topping more akin to icing, use less milk, and perhaps more sugar. In either case, add a little sugar or milk at a time, mix, and check for desired consistency.