For the ganache frosting:

Bring whipping cream just to a simmer over medium heat. Remove from heat, and immediately whisk in bittersweet chocolate until smooth. Cover and refrigerate for at least two hours. Stir before frosting.

For cupcakes:

Preheat oven to 350°F. Mix butter and stout in a medium saucepan. Bring just to a simmer and then remove from heat. Immediately add cocoa powder and whisk until mixture is smooth. Set aside to cool while you prepare the other ingredients.

Whisk the dry ingredients (flour, sugar, baking soda, and salt) in a large bowl. Beat together eggs and sour cream in another bowl using an electric handheld mixer. Pour in the butter/cocoa/stout mixture and mix to combine. Add the dry ingredients and mix until batter is smooth.

Pour batter into prepared (lined or greased) muffin pans. Bake for 16-18 minutes or until a toothpick inserted in middle of cupcake comes out clean. Cool completely on a wire rack before frosting with bittersweet ganache.

Makes 48 cupcakes. Yeah, I know. So. Many. Cupcakes.

(Recipe adapted heavily from Bon Appetit’s Chocolate Stout Cake.)