Chocolate Stout Cupcakes with Irish Whiskey Buttercream

Preheat oven to 350°F. Line your mini muffin tins with seasonally appropriate liners. Recipe makes roughly 72 mini cupcakes. Set pans aside.

Bring stout and butter to a simmer in a saucepan over medium low heat. Add the dark chocolate and cocoa powder and whisk until mixture is smooth. Add coffee and continue to whisk. Once smooth, set aside to cool.

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

Beat the sour cream and vanilla together in another large bowl, or in the bowl of an electric stand mixer. Add eggs one at a time, beating after each addition. Add the cooled chocolate mixture to the egg mixture and mix until just combined.

Add the flour mixture 1/2 at a time, beating the batter on low between additions. Using a spatula, fold the batter the rest of the way and pour into muffin tins, filling each 3/4 of the way. Bake for 14 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool.

Once cupcakes are completely cool, make the frosting. In a large bowl using an electric mixer, beat all of the frosting ingredients together until creamy and smooth. Frost cooled cupcakesand enjoy.

Makes 72 mini cupcakes.

Recipe Adapted From Bon Appetit and Smitten Kitchen.