Author: Manda
Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Serves: 24 cupcakes
Adapted from Dave Lieberman's recipe
    1. Preheat the oven to 350°F.
    2. In a large mixing bowl, combine the Guinness, milk, vegetable oil, and vanilla.
    3. Beat in the eggs, one at a time.
    4. Mix in the sour cream.
    5. In a large mixing bowl, whisk together the cocoa, sugar, flour, and baking soda.
    6. Gradually mix the dry ingredients into the wet Guinness mixture.
    7. Butter 24 muffin tins and divide the batter among the muffin tins.
    8. Bake 25 minutes, until risen and set in the middle but still soft and tender. Cool before turning out of the tins.
    9. Beat the cream cheese in a bowl until light and fluffy. Gradually beat in the heavy cream.
    10. Slowly mix in the confectioners’ sugar.
    11. Top each cupcake with a heap of frosting and dust with cocoa or sprinkles.
Recipe by Wine and a Spoon at