I found this recipe in the newspaper and just had to try it. These cupcakes are so moist, and they are not sickening sweet like most chocolate cake is. The Stout really tones down the sweetness and allows for the frosting to accent the cupcake. Toppings are an option if you need that extra sweet or salty kick. I like them plain with or without the frosting!!
1Preheat oven to 350°, spray 24 muffin cups or 48 mini muffin cups w/ non-stick spray or use paper liners.
2In a large bowl, mix together the beer, sour cream, oil, eggs and cake mix. Mix well until smooth. Spoon mixture into prepared muffin cups and bake for 18-20 mins for regular or 12-14 mins for mini's or until toothpick inserted in center comes out clean. Allow to cool 5 mins then remove to wire rack to completely cool.
3Meanwhile, prepare the frosting. In large bowl combine the butter and vanilla, beat well. Add sugar in 1 cup intervals until incorporated. Lastly add the Whiskey and beat til smooth and light. Frost cupcakes with desired amount of frosting. Keep any unused frosting in fridge. Bring leftover frosting to room temp and mix well before using.
4Add toppings if desired and serve immediately. Crumble up bacon befor adding on top.