Guinness chocolate(confession) cupcakes.

I have a confession to make…. When blogging this morning, I stumbled upon this divine cupcake recipe. I was so impressed, I even left a comment. I printed out the recipe and got busy baking. Now that I have to make a link to the blog where I got this recipe from, I cannot find it, for the life of me. I searched everywhere, I even Googled a Guinness Chocolate Cupcake recipe and found many. So in posting this recipe, I recognize whoever is the author of this recipe and if I find it, I will rectify my mistake, sorry.

I doubled the recipe and made 16 cupcakes and 1 double layered cake.(used normal frosting)

Yields 16 cupcakes(original recipe)

I cup stout (such as Guinness)
I cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 teaspoon baking soda
3/4 teaspoon salt
2 large eggs
3/4 cup sour cream
I cup whipping cream
1/2 pound bittersweet (not unsweetened) or semisweet chocolate, chopped

Preheat oven to 350oF. Line cupcake pans with paper cups.
Bring stout and butter to simmer in saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Combine flour, sugar, baking soda, and salt in a large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among cupcakes cups. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Transfer cakes to rack. Cool 10 minutes. Turn cakes out onto rack and cool completely.
Meanwhile, make icing. Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours. Drizzle over cupcakes and enjoy.