Guinness Black Bottom Mint Cupcakes

Combine beer and butter in a saucepan. Melt butter over medium heat. When butter has melted, whisk in cocoa powder. Remove from heat and let it cool. Set aside.

While it cools, make the filling. With a hand mixer, beat together cream cheese, sugar, egg, salt and extract. Stir in mint chips. Set aside.

In a small bowl, combine flour, sugar, baking soda and salt. Set aside.

In the bowl of a stand mixer, beat eggs and sour cream until blended. Slowly beat in the beer mixture, just until combined. Carefully stir in flour mixture and continue beating until well mixed.

Preheat oven to 350 F.

Line three 12-count cupcake pans with paper liners. Recipe makes roughly 30. Fill each cup 2/3 full with chocolate batter. Drop a tablespoon full of cream cheese mixture in the center of each cupcake.

Bake at 350 F for 20 minutes. Let them cool in the pan for 5 minutes before transferring to a cooling rack.