Chocolate Stout Cupcakes with Buttercream Icing

Ok, I can't say that this one is good FOR you, but it is definitely delicious. It might be better for the soul than the body. The cupcakes aren't overly sweet, and you can definitely taste the stout, but the buttercream is deliciously sweet and REALLY rich. It's a great combo.

Chocolate Stout Cupcakes with Buttercream Icing
Cupcakes by Bon Appetit (discovered by Julie Lindbergh); Icing a combination of Martha Stewart recipes

Cupcakes:
1/2 c. stout (Guiness)
1 stick unsalted butter
1/3 c. cocoa powder
1 c. all-purpose flour
1 c. sugar
3/4 tsp. baking soda
1/3 tsp. salt
1 large egg
1/3 c. sour cream

Preheat oven to 350. Bring stout and butter to a simmer in a small sauce pan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda and salt in a medium bowl to blend. In a large bowl, beat eggs and sour cream together. Add the stout mixture and beat just to combine. Add flour mixture and beat briefly on slow speed just to combine.
Spoon batter into a large muffin tin filled with paper liners. Bake for 15 minutes. Allow them to cool completely before icing if you want the icing to stay on the cupcakes. If you don't care, eat them warm with the icing - it's delicious. Makes about a dozen cupcakes.

Icing:
2/3 c. sugar
3 large egg whites
2 sticks unsalted butter, softened and cut into tablespoons

In a heatproof bowl, set over (not in) a pan of simmering water. Whisk together egg whites and sugar until teh sugar dissolves (takes several minutes, but whisk sporadically throughout). Pour mixture into a stand mixer and beta for 15 minutes (until stiff peaks form). Reduce mixer speed to medium-low and gradually add butter, beating until fully incorporated (3-5 min).

If you haven't made buttercream icing before, be forewarned that it is VERY hard to get to spread well. It has to be exactly the right temperature, and won't stay combined for long (it will start to separate). If the icing gets too cold, it will clump as you would expect butter to do. So, ice immediately before serving. It's delicious and totally worth the hassle, but will probably work best for low-key events/guests. If you need a more fool-proof recipe, try looking up a buttercream recipe that involves confectioners sugar and butter.