Rich, chocolatey cupcakes are made even better with Guinness! Top these Guinness Cupcakes with vanilla buttercream for a decadent St. Patrick’s Day dessert.
In a large mixing bowl, combine the Guinness, milk, vegetable oil, and vanilla. Beat in the eggs, one at a time. Mix in the sour cream.
In a large mixing bowl, whisk together the cocoa, sugar, flour, and baking soda. Gradually mix the dry ingredients into the wet Guinness mixture.
Butter 24 muffin tins and divide the batter among the muffin tins.
Bake 25 minutes, until risen and set in the middle but still soft and tender. Cool before turning out of the tins. Pipe or spread the frosting onto the cooled cupcakes.