Looking for a Saint Patrick’s Day dessert that is delicious and not too heavy? Try this recipe for stout chocolate cupcakes with white cream cheese icing. Stout beer has distinct notes of coffee and chocolate, making it the perfect ingredient for a dessert. These cupcakes take chocolate taste to the next level and the icing is like the white head on stout beer.

You will need:

• 2 cups all-purpose flour
• 2 cups sugar
• 1 bottle stout beer
• 1 1-pound box of confectioners’ sugar
• 1 stick butter, melted
• 1 8-ounce package of cream cheese, softened at room temperature
• ¾ to 1 cup heavy cream
• ¾ cup unsweetened cocoa and additional for dusting
• ¾ cup sour cream
• 1 tablespoon vanilla extract
• 1 teaspoon baking soda
• 3 large eggs
• Pinch of salt
• Whisk
• Mixing spoon
• 2 medium mixing bowls
• Large mixing bowl
• 24 muffin tins
• Paper muffin cups
• Hand mixer
• Plastic wrap
• Oven

Step 1: Preheat the oven to 350 degrees Fahrenheit.

Step 2: Whisk the salt, baking soda, flour, sugar, and cocoa in the large mixing bowl.

Step 3: Combine the vanilla, melted butter, and stout in the medium mixing bowl. Use the hand mixer to beat in the eggs, adding one at a time. Mix the sour cream in until it is thoroughly combined and mixture is smooth.

Step 4: Gradually mix dry ingredients in large bowl into wet mixture in medium bowl.

Step 5: Put a paper muffin cup into each muffin tin slot. Spoon equal portions of batter into tins, filling each tin ¾ of the way.

Step 6: Bake 12 minutes and rotate tins. Bake 12 to 13 more minutes or until cupcakes have risen, are nicely domed, and have set in the middle but are still tender and soft. Cool cupcakes before turning them out of tins.

Step 7: Add cream cheese to another medium bowl and beat it with the hand mixer set to medium speed until the cream cheese is light and fluffy. Beat in the heavy cream gradually. Change the mixer to low speed and slowly mix in the confectioners’ sugar until it is incorporated and mixture is smooth. Cover the bowl with plastic wrap and refrigerate it until you are ready to use it, up to several hours.

Step 8: Add a heap of the icing to each cupcake and dust the icing with cocoa powder.

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