You will need


Add the butter into a large wide saucepan, pour the Guinness and heat until the butter is melted. Whisk in the cocoa powder and sugar. Set aside to cool.

Preheat the oven to 160C fan and line a cupcake/muffin pan with 12 cupcake cases.

Whisk the egg with the sour cream and vanilla extract and then pour into the Guinness mixture and whisk in the flour and bicarbonate of soda.

Begin spooning evenly the batter into cupcakes cases using a teaspoon and bake for 22 minutes (turn the tray around halfway through baking time if you can). After baking, poke the cupcakes with a skewer, it should come out clean if the cupcakes are ready. Leave them to cool completely in the cases on a cooling rack.

When the cupcakes are cold, sit them on a stand and start to making the icing. Lightly whip the cream cheese and spreadable butter (the spreadable butter will help to achieve a soft frosting looking like a Guinness’s foam) until smooth, sieve over the icing sugar and vanilla extract and beat to combine, until you have a spreadable consistency.

Ice the top of the black cupcakes so that it resembles the frothy top of the famous pint. Store the cupcakes in an airtight container in the fridge for 1-2 days.