- 1 cup Barrel Aged Fayston Maple Imperial Stout
- 16 Tbsp unsalted butter, cold
- ¾ cup Dutch-process cocoa
- 2 cups unbleached all-purpose flour
- 2 cups granulated sugar
- ½ Tbsp baking powder
- ¾ tsp salt
- 2 large eggs, at room temperature
- 6 Tbsp sour cream, at room temperature
- 1 ¾ cups Dutch-process cocoa
- 3 ½ cups confectioners’ sugar, divided
- 1 tsp espresso powder
- 1 cup heavy cream, at room temperature
- 16 Tbsp unsalted butter, softened
- 2 tsp pure vanilla extract
Preheat the oven to 350°.
Place the stout and butter in a large, heavy saucepan, and heat until the butter melts.
Remove the pan from the heat and add the cocoa powder.
Whisk until the mixture is smooth. Set aside to cool to room temperature.
Whisk together the flour, sugar, baking powder, and salt in a large bowl; set aside.
Beat together eggs and sour cream in a large mixing bowl.
Add the stout and cocoa mixture, mix until combined.
Add the flour mixture and mix at slow speed until flour is no longer visible. Scrape down sides and mix for one minute more.
Scoop batter into cupcake liners.
Bake for 15-20 minutes. Test for doneness by inserting a wooden toothpick. If toothpick is clean when you remove, the cupcakes are done.
Sift cocoa, 1 ½ cups confectioners’ sugar and espresso powder.
Bring heavy cream to a simmer on the stove or in the microwave and whisk into the cocoa mixture. The mixture will look grainy; continue whisking for a minute. You’ll see the lumps disappear as the sugar dissolves and the cocoa hydrates. Set aside to cool to room temperature.
Place the butter, salt, and 2 cups sifted confectioners’ sugar in a large mixing bowl.
Beat until the mixture is smooth and fluffy. Beat in the vanilla.
With the mixture running on low speed, add the cocoa mixture a spoonful at a time until it’s all incorporated. Scrape the bowl, then beat at medium speed for one minute more.