Stout Chocolate Cupcakes
250g unsalted butter
75g cocoa powder
400g caster sugar
150g sour cream
2 large eggs, lightly beaten
1 tsp vanilla bean paste
275g plain flour
2½ teaspoons bicarbonate of soda
Sea salt flakes, Dollar Sweets Choclettes and Edible Gold Leaf, to decorate
285g unsalted butter, softened to room temperature
420g icing sugar mixture
65g cocoa powder
1/4 tsp salt
1 heaped tbsp sour cream
1/2 tsp vanilla bean paste
Splash of milk
Preheat a fan-forced oven to 160°C fan. Line 2 cupcake tins with Creative Kitchen gold patty cases (24 in total).
Combine stout and butter in a large saucepan over medium heat. Stir until the butter has melted completely. Add cocoa powder and sugar, whisking to combine.
Add the sour cream, eggs and vanilla bean paste, whisking to combine then add flour and bicarb and whisk until the batter is smooth.
Divide batter between the patty cases. Then bake for 20-25 mins until the cupcakes spring back, when gently pressed in the centre. Allow to cool completely.
To make the icing, place the softened butter into the bowl of a stand mixer and beat until smooth and fluffy.
Add icing sugar, cocoa powder, salt, sour cream and vanilla bean paste and beat until smooth. Add milk as desired to achieve a smooth, spreadable consistency.
Pipe or spread icing onto the cooled cupcakes and decorate with sea salt flakes, Dollar Sweets Choclettes and Edible Gold Leaf.