Chocolate Cinnamon Stout Cupcakes by Julie Vision in the Kitchen

Chocolate Cinnamon Stout Cupcakes (Yield - 2 1/2 dozen standard cupcakes)

Adapted from the recipe by King Arthur Flour.

2 cups stout or dark beer, such as Guinness

2 cups unsalted butter

1 1/2 cups cocoa

1 tablespoon cinnamon

4 cups all-purpose flour

4 cups sugar

1 tablespoon baking powder

1 1/2 teaspoons salt

4 large eggs

3/4 cup plain Greek yogurt (or sour cream)

Icing:

1 cup butter

1/2 cup caramel (either caramel topping or camel candies that have been melted and cooled)

6 cups powdered sugar

1 teaspoon salt

4 tablespoons milk

Step #1 - Preheat oven to 350* F.

Step #2 - In a saucepan, heat the butter and the stout over medium heat until the butter melts. The stout will appear foamy while this happens.

Step #3 - Remove pan from heat and add cocoa and cinnamon; whisk until smooth. Set pan aside to cool.

Step #4 - In a large bowl, mix the four, sugar, baking powder, and salt.

Step #5- In a separate bowl, beat together the eggs and yogurt.

Step #6 - Add the stout-cocoa mixture to the egg/yogurt mixture and meat until smooth and glossy.

Step #7 - Add the flour mixture and mix at slow speed. Scrape the sides and bottom of the bowl and mix again until smooth. This is a thin batter, it will be a little soupy.

Step #8 - Spoon into cupcake pans lined with cupcake papers. Fill cups 3/4 of the way full. The soupy texture of this batter makes filling the mini-cupcake pans a challenge. Be sure to wipe up and batter that drips onto the top of the pan before baking.

Step #9 - Bake at 350* F. For minis- bake 7-10 minutes. For standard sized cupcakes- bake 17-20 minutes. Remove them from the baking pan as soon as they are cool enough to handle. Finish cooling on a wire rack. I recommend covering them with wax paper and/or a tea towel while they cool. This helps prevent them from drying out.

For the Icing:

Mix all ingredients with a mixer until well combined.