Guiness Syrup Directions

1. Slowly pour the Guinness into a small saucepan at an angle (to prevent foam- think back to college keg days) and bring to a very low boil over medium-low heat.

2. Add the sugar and simmer over very low heat until the mixture thickens, about 10 minutes. You will end up with about 1/2 cup of syrup.

3. Remove from heat, transfer to a bowl to cool to room temperature.

Guinness Cake Directions

1. Preheat the oven to 350 degrees. Line a cup cam e tin with paper liners and set aside. This recipe makes roughly 36 cupcakes.

2. In a medium saucepan, slowly pour the Guinness in (at an angle again), add butter and bring to a low boil over medium-low heat. Add the chocolate and whisk until just melted. Add the sugar and cocoa powder and whisk until the sugar is dissolved, about 1 minute. Remove from heat and cool 10 minutes.

3. In a stand mixer, mix the sour cream, eggs, and vanilla. While the mixer is on, add 1/2 cup of the cooled beer/chocolate mixture into the egg mixture to temper it. Once mixed, add the remaining beer/chocolate mixture and mix until combined.

4. In a medium bowl, whisk together the flour, baking powder, and salt then add the flour mixture to the chocolate mixture and whisk until smooth.

5. Fill the cupcake liners about 2/3 full then bake for about 14-16 minutes or until a toothpick comes out clean.

6. Remove from the oven and poke holes into the top of the cupcakes. Then brush the tops with the Guinness Syrup while the cupcakes are still warm. Allow to cool completely before frosting with the cream cheese frosting.

Guinness Cream Cheese Frosting Directions

1. In a stand mixer, beat the butter and cream cheese on medium-high speed until creamy and fluffy, about 2-3 minutes.

2. Add the powdered sugar and Guinness syrup and beat again until smooth.

3. Add the sour cream and beat again for about 30 seconds. Frost the cooled cupcakes and enjoy!