Cupcake Batter:
12oz can or bottle of Guinness
1 cup all purpose flour
1/2 cup cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup BCOO Arbequina EVOO
1 cup dark brown sugar
2 eggs (room temp)
3/4 cup sour cream
2 teaspoon vanilla extract
Raspberry Balsamic Frosting:
1 1/4 cups unsalted butter (2 1/2 sticks of butter), softened
4 1/2 cups powdered sugar
2 Tablespoons BCOO Black Raspberry Balsamic
1 teaspoon real vanilla extract
2 teaspoons Dutch cocoa powder
2 tablespoons whole milk
Step 1: Preheat oven to 350°F.
Step 2 : In a small saucepan, add Guinness and bring to a simmer over medium heat. Continue to simmer until the beer reduces to 1/2 cup. Remove from the heat and set aside to cool.
Step 3: In a large bowl combine flour, cocoa, baking soda, baking powder, and salt, whisk to combine.
Step 4: In the bowl of a stand mixer, fitted with the whisk attachment, place reduced Guinness, olive oil, sugar, eggs, sour cream, and vanilla, whisk until blended and smooth.
Step 5: Begin adding in the dry ingredients, a cup full at a time, until the batter is smooth and blended.
Step 6: Fill a muffin tin with decorative paper baking cups and fill 3/4 of the way full with batter. Bake cupcakes for 20-30 minutes, until cooked through. Remove them from the oven and set aside to cool, meanwhile prepare the frosting...
Step 1: Place butter in the bowl of a stand mixer, fitted with the paddle attachment, and beat or cream until smooth.
Step 2: (with the clean whisk attachment) gradually whisk in the powdered
sugar, 1 cup at a time, until combined.
Step 3: Add balsamic, vanilla, cocoa powder, and milk, and continue to whisk until fluffy and smooth.
Once the cupcakes have cooled completely, top with frosting (either spreading or piping the frosting on top of the cupcakes) and serve!