Chocolate Guinness Cupcakes

Note from Cheri: The recipe, text and photo below are reprinted with permission from Dave's Dinners -- A Fresh Approach to Home-Cooked Meals by Dave Lieberman (2006 Hyperion Books). Here's a book that can help solve the perennial culinary conundrum -- "What to have for dinner?" TV Food network star Dave Lieberman turns his attention to the main meal of the day in this, his second book, and that's good news for anyone who's getting bored with the same old, same old. Lieberman uses fresh ingredients to create simple to prepare, economical dishes that pack a healthful, flavorful punch. Click here for our full review of this book, discount ordering links through Amazon.com, and another terrific recipe from Dave Lieberman. Like the Chocolate Guinness combination? Click here for a recipe for Chocolate Stout Silk Pie.

I love cooking with beer, and that's no exception when it comes to desserts. Of all beers, Guinness is the perfect one for desserts because of its distinct chocolate and coffee notes. Pairing it with actual chocolate is the obvious choice. These cupcakes are light in texture, but heavy in the chocolate department. The white cream cheese icing reminds me of the creamy white head that Guinness is famous for.

1 bottle (12 ounces) Guinness stout 1/2 cup milk 1/2 cup vegetable oil 1 tablespoon vanilla extract 3 large eggs 3/4 cup sour cream 3/4 cup unsweetened cocoa powder, plus more for garnish 2 cups sugar 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda For the Frosting 1 package (8 ounces) cream cheese, softened 1/3 cup heavy cream 1 pound confectioner's sugar cocoa powder for dusting

Makes 24 Preheat oven to 350°F. In a large mixing bowl, combine the Guinness, milk, vegetable oil, and vanilla. Beat in the eggs one at a time. Mix in the sour cream. In a large mixing bowl, whisk together the cocoa, sugar, flour, and baking soda. Gradually mix the dry ingredients into the wet Guinness mixture. Butter 24 muffin tins and divide the batter among the muffin tins. Bake 25 minutes until risen and set in the middle but still soft and tender. Cool before turning out of the tins. Make the frosting: Beat the cream cheese in a bowl until light and fluffy. Gradually beat in the heavy cream. Slowly mix in the confectioner's sugar. Top each cupcake with a heap of frosting and dust with cocoa.