- 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
- 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. Whisk in the cocoa and sugar. In a bowl, beat the sour cream with the eggs and vanilla, then add to the beer mixture. Whisk in the flour and baking soda. 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.
- Whip cream cheese until smooth, sift in sugar, and beat. Add milk, and beat until smooth. Spread glaze over cooled 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. Working from another Nigella recipe, this one the Guinness Cake from Feast, I substituted brown sugar for white to add depth of flavor, and made tiny cakes instead of a large one in a springform. Topped with a cream cheese glaze, these are a crowd-pleasing, not-too-sweet dessert (and, if you call them muffins instead of cupcakes, and play up the beer angle, you can easily pass them off to guys). They're also super-easy.