Chocolate Stout Cupcakes with Vanilla Bean Buttercream

yield: 24 cupcakes

ingredients:for the cake:
2 cup stout (Guinness)
8 oz. unsalted butter, cut into cubes
3/4 cups unsweetened cocoa powder (dutch-processed), sifted
2 cups all-puropse flour
2 cups whole cane sugar
1 1/2 tsp. baking soda
3/4 tsp. sea salt
2 large eggs
2/3 cups organic sour cream

for the buttercream
2 cups(16 oz.) unsalted butter, room temperature
4 1/2 – 5 cups powdered sugar, sifted
1 vanilla bean, pulp removed
1 tsp. vanilla extract (or sub out some Baileys)
3-4 Tbsp. whole milk

instructions:
for the cake:
• preheat oven to 350*.
• line cupcake molds with liners.
• in a heavy saucepan, melt butter and add the stout.  brink to a simmer over low heat.  once butter is melted, whisk in the cocoa powder. cool slightly.
• in a bowl, whisk the flour, sugar, baking soda, and salt. whisk and set aside.
• in the bowl of an electric mixer, combine the eggs and sour cream. slowly add the chocolate mixture.  mix to combine.
• remove the bowl from the mixer and using a rubber spatula, mix in the dry ingredients.
• divide the batter evenly amongst the cupcakes.
• bake the mini cupcakes 12-15 minutes and the regular size cupcakes 16-20 minutes.
• let cool before frosting.

for the butter cream:
• mix the butter until very creamy (about 3-5 minutes).
• split the vanilla bean down the middle.  with a pairing knife, scrape out the seeds from the bean. add them to the creamed butter and mix, pulsing slowly(save your pods and throw them in a jar of sugar. I keep vanilla sugar on hand it is a great way to dress up any dessert).
• add the sifted powdered sugar, 1 cup at a time until you get the consistancy that you desire.
• add the milk and Bailey’s(or vanilla) slowly.
• I like a thicker butter cream, so I tend to use more sugar and less milk.
• frost the cupcakes with a pastry tip of your choice or an off set spatula.  add food coloring if you choose, decorate with jimmies, sprinkles, or whatever would make a festive cupcake.
• enjoy!