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1
Preheat oven to 350u00b0F. Line your mini muffin tins with seasonally appropriate liners. Recipe makes roughly 72 mini cupcakes. Set pans aside.
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2
Bring stout and butter to a simmer in a saucepan over medium low heat. Add the dark chocolate and cocoa powder and whisk until mixture is smooth. Add coffee and continue to whisk. Once smooth, set aside to cool.
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3
In a separate large bowl, combine flour, sugar, baking soda, and salt. Set aside.
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4
Beat the sour cream and vanilla together in another large bowl, or in the bowl of an electric stand mixer. Add eggs one at a time, beating after each addition. Add the cooled chocolate mixture to the egg mixture and mix until just combined.
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5
Add the flour mixture 1/2 at a time, beating the batter on low between additions. Using a spatula, fold the batter the rest of the way and pour into muffin tins, filling each 3/4 of the way. Bake for 14 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool.
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6
Once cupcakes are completely cool, make the frosting. In a large bowl using an electric mixer, beat all of the frosting ingredients together until creamy and smooth. Frost cooled cupcakesand enjoy.
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7
Recipe Adapted From Bon Appetit and Smitten Kitchen.
