I love a great chocolate cake & one of my favorites is a Guinness Chocolate Cake with Cream Cheese Frosting.
In a large mixing bowl, whisk together the dry ingredients: cocoa, sugar, flour, baking soda, and salt.
In another medium mixing bowl, combine the stout, melted butter, and vanilla. Mix gently until almost fully combined.
Beat in eggs, 1 at a time. Mix each egg until well incorporated.
Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.
Lightly grease/paper 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender.
Let the cupcakes rest in the tins for 5 minutes & then move to a baking rack to fully cool.
Ice & decorate each cupcake to your liking.
Adapted from Dave Lieberman's Recipe
You could definitely turn this cake into a layer cake or even a sheet cake, but the individual cupcakes give you a moist center with a little bit of chewy on the sides & it’s the perfect texture to compliment a think cream cheese frosting.