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Chocolate-Stout Cupcakes
from the kitchen of Sharmagne Leland-St. John

2 large eggs, at room temperature
12 cup sour cream, at room temperature
6 ounces. Guinness stout at room temperature
2 teaspoons pure vanilla extract
12 cup unsweetened cocoa powder
1 cup granulated sugar
1 14 cups all purpose flour
1 teaspoon baking soda
14 teaspoon ground cinnamon
6 tablespoons butter, melted

Preheat oven to 350º F.

Line a 12-cup cupcake baking pan with cupcake
liners. Spray with PAM or other nonstick product.

Melt the butter, then set aside.

In a large bowl, with a pouring spout, whisk
together the eggs and sour cream. Add the stout
and vanilla. Whisk until well combined.

Sift all the dry ingredients together into a
separate bowl. Add a third of the flour mixture
into the wet ingredients and using a hand mixer,
blend well. Add the rest of the flour mixture,
one third at a time, mixing well after each
addition. When all ingredients are blended, add
the melted butter then continue mixing until
totally combined.

Pour the batter into the cups, filling each cup
approximately 34 full.

Bake on center rack in the preheated 350º F oven for
approximately 25 minutes.

When the timer goes off, insert a toothpick into
the center of a cupcake. It should come out clean.

Remove the pan to a wire rack and let cool for ten
minutes then remove the cupcakes from the pan and
let them cool completely on the wire rack.

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