Colorado Native Porter Cupcakes with Buttercream Icing

 Colorado Native Porter is the perfect ingredient for these moist and delicious cupcakes. The beer, with notes of coffee and chocolate, is reduced to intensify the flavor even more before it is added to the batter. Top the cupcakes with a rich buttercream icing and the result is amazing!

Make these for a St. Patrick's Day dessert or anytime!

INGREDIENTS

FOR THE CUPCAKES

1 can Colorado Native Porter

3/4 cup flour

1/2 cup cocoa

1/2 tsp. baking soda

1/2 tsp. salt

1/2 cup sugar

1/4 cup dark brown sugar

2 large eggs, at room temperature

2 tsp. vanilla

1/2 cup sour cream, at room temperature

1/3 cup canola oil

FOR THE ICING

1 1/2 sticks unsalted butter, softened at room temperature

Pinch of salt

12 ounces powdered sugar, sifted

1 1/2 tsp vanilla

1 - 2 Tablespoon milk

INSTRUCTIONS

FOR THE CUPCAKES:

Set out eggs and sour cream to allow them to come to room temperature.

Pour the beer into a medium sized saucepan over medium-low heat.  Do not use a small pan or it will foam over the top.  Reduce the beer to 5 ounces - approximately 15 minutes. Pour into measuring cup and adjust with water if needed to measure 5 ounces.

Preheat oven to 350 degrees and place paper cupcake liners in a muffin pan.

In large bowl, combine flour, cocoa, baking soda, salt, granulated sugar and brown sugar.

In separate bowl, whisk together, eggs, vanilla, sour cream and oil.

Stir the liquid ingredients into the dry ingredients. Then, add the hot porter and stir until combined.

Fill each cupcake liner 2/3rds full. Bake for 14 minutes or until cake bounces back when touched in the center. Allow to cool on wire rack.

FOR THE ICING

In a mixer, beat the butter on medium-high speed for 6 minutes.

Switch to low speed and slowly add powdered sugar until fully incorporated. Add salt.

Add vanilla and milk and mix thoroughly.

Turn the mixer to high speed and beat for 7 minutes. If the frosting is too stiff, add additional milk, one teaspoon at a time.

Put 1/2 inch off the corner of a quart-size plastic bag. Place in a cup with the cut corner down and fill the bag with the icing.  Use to pipe on top of the cupcakes.

If desired, garnish with shaved chocolate.

Enjoy!

These recipes were adapted from MyBakingAddiction.com and ConfessionsofaBakingQueen.com