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Chocolate-Stout Cupcakes
from the kitchen of Sharmagne Leland-St. John
2 large eggs, at room temperature
1⁄2 cup sour cream, at room temperature
6 ounces. Guinness stout at room temperature
2 teaspoons pure vanilla extract
1⁄2 cup unsweetened cocoa powder
1 cup granulated sugar
1 1⁄4 cups all purpose flour
1 teaspoon baking soda
1⁄4 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 3⁄4 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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