Bourbon County Cupcakes

My friend Amanda H. made these cupcakes and had been sending the foodporn pics out to me and other friends for weeks. I begged and begged for the recipe because they looked so good, but she wouldn’t cough it up. After much weeping I managed to pry the recipe away and spent hours deciphering the frosting lathered recipe cards to bring you these beautiful cupcakes. I personally paired them with Goose Island Bourbon County Stout and they were delicious!

Ingredients for BCS Cupcakes

• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup cocoa powder
• pinch of cinnamon
• 1 stick unsalted butter melted
• 12 oz. bottle of Bourbon County Stout (room temp)
• 1 tablespoon vanilla
• 1/4 cup Nutella
• 1/2 cup sour cream
• 3 large eggs

directions for bcs cupcakes

1. In a medium bowl mix together flour, sugar, baking soda, salt cocoa powder and cinnamon. Set aside.
2. In a large mixing bowl combine butter, Boubon County Stout, vanilla, nutella, sour cream. Beat eggs in one at a time.
3. Preheat oven to 350 dF. Slowly add bowl of dry ingredients to wet ingredients. Combine until completely smooth.
4. Fill batter into a lined cupcake tin, or if you prefer non-lined cupcake tin, then greased.
5. Bake for 18 – 22 minutes until cooked through using a tooth to test.

ingredients for bcs frosting

• 1 stick unsalted butter (room temp)
• 2 cups powdered sugar
• 1 8 oz package of cream cheese
• 1/4 cup Bourbon County Stout
• 1 tablespoon Nutella
• pinch of cinnamon

directions for Frosting bcs cupcakes

1. In a medium mixing bowl whip butter until fluffy. Slowly add powdered sugar, then add cream cheese, Bourbon County Stout, Nutella and cinnamon. Combine until smooth and silky.
2. Top cooled cupcakes with frosting and serve!

Suggested Pairing: Goose Island Bourbon County Stout