To make chocolate stout cupcakes, preheat the oven to 350 degrees Fahrenheit. In a bowl, mix 3/4 cup unsweetened cocoa, 2 cups sugar, 2 cups flour, 1 teaspoon baking soda and a pinch of salt. In another bowl, combine 1 bottle stout beer, 1 stick melted butter and 1 tablespoon vanilla. Beat in 3 large eggs, one at a time. Mix in 3/4 cup sour cream. Slowly mix the dry ingredients with the wet mixture. Grease 24 muffin tins, and divide the batter equally. Bake for 12 minutes, rotate the pan, and bake for another 12 to 13 minutes.
To make chocolate ganache cupcakes, preheat the oven to 325 degrees Fahrenheit. Mix 1/4 pound unsalted butter and 1 cup sugar in an electric mixer. Add 4 large eggs one at a time. Mix in 16 fluid ounces chocolate syrup and 1 tablespoon vanilla extract. Add 1 cup flour and mix. Divide the batter between 12 muffin tins and bake for 30 minutes. Make the ganache by cooking 1/2 cup heavy cream, 8-ounces semisweet chocolate chips and 1 teaspoon instant coffee granules in a double broiler until smooth and warm. Dip the top of each cupcake in the ganache.Learn more about Desserts