You will need:
350ml Guinness (about three quarters of a can)
120ml milk
120ml vegetable oil
1 tbsp vanilla extract
3 large eggs (beaten)
170ml sour cream
85g good quality cocoa powder (I used Bourneville)
170g granulated sugar
285g plain flour (you can use half and half with self raising if you want big bouncy cupcakes!)
1 and a half tsps baking soda
pinch of salt
This is what I did:
Preheat the oven to about 180C and put your cupcake liners into a tray.
Pour the Guinness, milk, oil and vanilla extract into a large mixing bowl and beat in the eggs one at a time. Then mix in the sour cream. These are your wet ingredients so don't worry if they're splooshing about in the bowl, they're supposed to!
In another large bowl, mix together the flour, cocoa powder, sugar, salt and baking soda. When properly mixed it will be a big bowl of brown chocolatey goodness.
Now mix this gradually into the wet ingredients.
After the 25 minutes is up, remove from the oven and put on a wire rack to cool.
I cheated a little bit with the icing of my cupcakes because I wanted to make sure they looked perfect. I used icing tubes from Asda (chocolate and white), white chocolate stars and pink sugar glitter.
Let me know if you give them a go!
