Chocolate Guinness Cupcakes w/ Fluthered Cream Recipe

For the cupcakes:

• Unsalted butter, melted, for coating the muffin pans (optional)
• 1 (11.2-ounce) bottle Guinness stout
• 1/2 cup whole milk
• 1/2 cup vegetable oil
• 1 tablespoon vanilla extract
• 3 large eggs
• 3/4 cup sour cream
• 2 1/2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup natural unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon fine salt

For the fluthered cream:

• 2 cup cold heavy cream
• 4 tablespoons Irish whiskey
• 4 tablespoons powdered sugar
• Natural unsweetened cocoa powder, for dusting

1. For the cupcakes:
2. Heat the oven to 350°F and arrange a rack in the middle. Place cupcake liners in two (12-well) muffin pans; alternatively, coat the wells with melted butter. Set the pans aside.
3. Whisk together the Guinness, milk, vegetable oil, and vanilla in a large bowl until combined. Whisk in the eggs, one at a time, until completely incorporated. Whisk in the sour cream.
4. Whisk the flour, sugar, cocoa powder, baking soda, and salt in a second large bowl to aerate and combine. Gradually fold this mixture into the wet Guinness mixture. Divide the batter among the muffin wells.
5. Bake until a toothpick inserted into the center of the muffins comes out clean, about 20 to 25 minutes. Set the pans on a wire rack and let the cupcakes cool completely before removing from the pans.
6. For the fluthered cream:
7. Place all ingredients in the bowl of a stand mixer fitted with a whisk attachment. Whip on high speed until medium peaks form, about 1 minute. Serve slices of cake topped with fluthered cream.
8. Top each cupcake with a heap of frosting and dust with cocoa powder.