Fog Valley Stout Chocolate Cupcakes
Inspired by chocolate Guinness cupcakes, a longtime family hit in the Rivetti household, my locavore version adds a rich and smoky depth, made with Lagunitas Brewery’s highly roasted malted barley Imperial Stout, or similar.
1/2 22-ounce bomber bottle of Lagunitas Imperial Stout
1 1/2 sticks of melted, unsalted organic butter
1 tablespoon vanilla extract
3 large, farm fresh eggs
3/4 cup organic sour cream
3/4 cup unsweetened cocoa
2 1/2 cups sugar
2 cups all purpose flour
1 1/2 teaspoon of baking soda
18 ounce package organic cream cheese
1 cup organic heavy cream
1 1/2 pounds confectioner’s sugar
dark chocolate for grating
Preheat oven to 350°F. Combine stout, melted butter and vanilla. Beat in eggs and sour cream, gradually. In a separate bowl, whisk cocoa, sugar, flour and baking soda. Thoroughly mix dry ingredients into the wet. Line cupcake pans with paper liners. Divide mixture evenly. Bake for 25 minutes. Cool. For frosting, beat cream cheese, heavy cream and confectioner’s sugar until smooth. Spread on cooled cupcakes. Grate a dark sprinkling on top.