INGREDIENTS:
For 12 cupcakes:
125ml Guinness
125g unsalted butter, soft (room temperature) and cut into pieces
37g cocoa powder
200g caster sugar
71ml sour cream
1 egg
½ tbs (7.5ml) vanilla extract
137g plain flour
1 ¼ tsp bicarbonate of soda
For the topping:
150g cream cheese (Philadelphia)
75g icing sugar
62ml double or whipping cream
HOW TO:

 Start by adding the Guinness to a medium pan and whisk it at low heat along with the butter, until it's fully melted. Straight after whisk in cocoa powder and sugar, then remove the pan from the hob. On a separate bowl, beat the eggs with sour cream and vanilla extract and add them to the creamy chocolaty mixture. To finalise, add sifted flour and bicarbonate of soda and whisk everything until nicely combined.   

 Pour the mixture into the muffin cases (filling 3/4 of it) and take them to the oven at 180C or 170C if it's a fan oven, for about 20-22 minutes. 

 Please note: Oven temperatures often vary and can be a little inaccurate. So always test your cakes with a skewer or a cake tester such as this one. If it comes out nice and clean, means the cake is ready. If not, put the cake back into the oven for 2-3 extra minutes and repeat the process until fully cooked.

 To make the topping, beat the Philadelphia cream until soft then add sifted icing sugar, slowly, mixing until the mixture is uniform. Final step is to add the double cream and combine the 3 ingredients. For a nicer consistency, I tend to prefer using either extra thick double cream or whipped cream, in which case, you should whip it with a hand mixer before adding to the topping. And voilá!

 This is a delicious recipe which always gets loads of compliments whenever I make it. 

 My Personal Score... It's a 10/10 for this one! Enjoy! 😋