Chocolate Stout Cupcakes

Directions

1. Preheat oven to 350 degrees. Set oven rack to middle. Lightly grease cupcake pan(s) with cooking spray. Line cupcake pan(s) with 24 paper liners.
2. Warm the stout and coffee. I do this in the microwave for about 2 minutes. Remove from heat, then add butter and stir until melted. Add cocoa powder and vanilla, and stir till combined.
3. In large bowl, combine flour, sugars, baking soda and salt.
4. In mixer fitted with paddle attachment, mix together the eggs and sour cream. Pour in chocolate mixture and mix slowly. Gradually add flour mixture and gently mix until it is all combined. Fill each liner ¾ full.
5. Bake for 18 – 20 minutes, turning pan(s) from back to front and top to bottom half-way through cooking time. Check with a cake tester to be sure – it should come out clean. Remove from oven and let cool for 10 minutes, then remove cakes from pan(s) and set on cooling rack to cool completely.
6. For glaze, mix together dry ingredients in a medium-sized bowl. Add hot water by tablespoon-ful. Mix with a spoon until a loose icing is achieved. Alternatively, you can use fresh-brewed espresso in place of the water and espresso powder. Dip tops of cakes into glaze and set on wax or parchment-lined pans to catch drips. Top with berries or coffee beans and let cakes dry for about 20 minutes.
7. Serve with a lovely espresso, caffe latte, glass of milk, or the remaining stout if you haven't guzzled it down already.
8. Alternatively, bake in two 8 1/2" or 9" round cake pans, greased and lined with parchment, for 30 minutes, or until a cake tester comes out clean.