Chocolate Guinness Cupcakes with Raspberry Frosting

Ingredients:

Batter:

12 oz can or bottle of Guinness

1 cup all purpose flour

½ cup cocoa powder

¾ teaspoon baking soda

¾ teaspoon baking powder

½ teaspoon salt

½ cup Arbequina EVOO

1 cup dark brown sugar

2 eggs

¾ cup sour cream

2 teaspoons vanilla extract

Raspberry Balsamic Frosting:

1 ¼ cups unsalted butter

4 ½ cups powdered sugar

2 tablespoons Raspberry Balsamic

1 teaspoon vanilla extract

2 teaspoons cocoa powder

2 tablespoons whole milk

Directions:

Preheat the oven to 350°F. In a small saucepan, add Guinness and bring to a simmer over medium heat. Continue to simmer until the beer is reduced to ½ cup. Remove from the heat and set aside to cool.

In a large bowl combine flour, cocoa, baking soda, baking powder, and salt, whisk to combine. In the large bowl of a stand mixer, fitted with the whisk attachment, place reduced Guinness, Arbequina EVOO, sugar, eggs, sour cream, and vanilla, whisk until blended and smooth.

Begin adding in the dry ingredients, a cup full at a time, until the batter is smooth and blended.

Fill a muffin tin with decorative paper baking cups and fill ¾ 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.

Place butter in the bowl of a stand mixer, fitted with the paddle attachment, and beat or cream until smooth. Replace the paddle attachment with the whisk attachment and begin whisking in the powdered sugar, 1 cup at a time, until combined.

Add Raspberry balsamic, vanilla, cocoa powder, and milk, and continue to whisk until the fluffy and smooth.

Once the cupcakes have cooled completely, top with frosting.