Brown Butter Stout Cupcakes with Coffee Whipped Cream

Preheat oven to 350°F. Butter or spray a muffin pan and put the cupcake liners in. Bring the butter to a simmer in heavy large saucepan over medium heat; watch carefully for the butter to turn a deep amber color. Then whisk in the Stout, bring to a simmer. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and salt in a large bowl to blend. Using an electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to the egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using a rubber spatula, fold batter until completely combined. Cover chocolate chips with some flour and fold into the batter. Scoop the mixture with an ice scream scooper into the prepared cupcake liners.Bake cupcakes until a tester inserted into the center comes out clean, about 35 minutes. Transfer cupcakes to a rack, let cool. Remove cupcakes from the muffin pan and frost.

Coffee whipped cream:

Pour the heavy whipping cream into a bowl, beat on low speed and gradually add the coffee granules. Beat until soft peaks form.