Ingredients for Batter:
12 oz. bottle of Guinness
1 c. flour
1/2 c. cocoa powder
3/4 tsp baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1/2 Sweet Butter Olive Oil
1 c. dark brown sugar
3/4 c. sour cream
2 tsp. vanilla
Ingredients for Raspberry Balsamic Frosting:
1 1/4 c. unsalted butter, softened
4 1/2 c. icing sugar
2 Tbsp. Raspberry Balsamic (or any fruit flavoured Balsamic Vinegar you desire)
1 tsp. vanilla
2 tsp. cocoa powder
2 Tbsp. whole milk
Preheat oven to 350 F. In a small saucepan, add Guinness and bring to a simmer over medium heat. Continue to simmer until the beer reduces to 1/2 cup. Remove from heat and set aside to cool.
In a large bowl combine flour, cocoa, baking powder and salt and whisk to combine. In a stand mixer, fitted with the whisk attachment, add the cooled Guinness, olive oil, sugar, eggs, sour cream and vanilla, whisk until smooth and blended.
Begin adding the dry ingredients, 1 cup at a time, until batter is smooth and blended. Fill a muffin tin with paper baking cups and fill 3/4 with the batter. Bake for 20 -30 minutes, until inserted toothpick is clean. Remove from the oven and set aside to cool.
Place butter in the bowl of the stand mixer, fitted with the paddle attachment and beat or cream until smooth. Replace the paddle with the whisk attachment and begin whisking in the icing sugar, 1 cup at a time until combined. Add balsamic, vanilla, cocoa powder and milk and continue to whisk until fluffy and smooth.
Once the cupcakes have cooled completely, top with frosting (spreading or piping).
*Use the frosting recipe with any of the flavoured Balsamic Vinegars to customize this treat to any cupcake recipe you may desire!