Chocolate Stout Cakes
- For the cupcakes
- ½ cup Guinness
- ½ cup unsalted butter
- ½ cup cocoa powder
- 1 egg
- 0.333 cup Sour cream
- 1 cup all-purpose flour
- 1 cup sugar
- ¾ tsp baking soda
- 1 pinch salt
For the cupcakes: put the Guinness and butter into a pan and heat gently until the butter has melted. Whisk in the cocoa until blended. Remove from the heat and allow to cool.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole bun tin.
Whisk together the egg and soured cream in a mixing bowl. Gradually whisk in the Guinness mixture until blended.
Sift in the dry ingredients and gently fold in.
Spoon into the tins and bake for 20-25 minutes until firm and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
To decorate: whisk the cream until thick and spoon on top of the cakes. Place a raspberry on each cake.