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Student's Tea test

on dessert

Dark chocolate Guinness cupcakes with a cream cheese frosting.

So I'm kind of a stats nerd, and I was pretty juiced when I learned that the Student's T-test was actually developed anonymously by a dude working in the Guinness factory. I'd beer review that paper any day.

Therefore, in honor of March approaching, birds a-twitterin' (hashtag matingseason?) and St. Patty's Day fast approaching, here's a radcakes recipe for some stout cupcakes with a cheesy whip. I do live in Switzerland, after all.

**Prep time:** 24 minutes
**Cook time:** 30 minutes

Ingredients:

    **For the cakes:**
    • 2 cups all-purpose flour
    • 1 cups granulated sugar (I used raw sugar)
    • 1½ teaspoons baking soda (for everyone living in Europe, this is called Natron)
    • ¾ teaspoon salt
    • 1 cup unsalted butter, at room temperature (half of the Prix Guanrantie 250g butter bars)
    • 1½ cup Guiness (I'm thinking of replacing this with Schwartzer Kristaller or another darker, smokier stout)
    • ¾ cup unsweetened cocoa powder
    • 1½ cup dark chococlate chips (I chopped up a dark chocolate kochschokolade bar from Migros)
    • 2 eggs
    • ⅔ cup sour cream

    For the frosting:

    • 1 cup unsalted butter (the other half of the prix guarantie butter bar)
    • 2 cups powdered sugar
    • 1 cup cream cheese (or one of those little Philadelphia packs from Coop)

    Instructions:

    Cakes first!

    1. Pour out the 1½ cups and let sit. You might have to wrestle with head problems (if you know what I mean)--do this first so you can top it up once the head settles.

    2. Mix together the 2 cups flour, 1 cup sugar, 1½ cup dark chococlate chips, ¾ teaspoon salt and 1½ teaspoons baking soda in a nice, big bowl and let sit.

    3. In a saucepan, melt the 1 cup o'butter and pour in the Guiness. Let simmer, and then take off heat. Whip in the chocolate powder until smooth (for about 2 minutes). Whip it real good. Now let it cool.

    4. Once cool, use an electric mixer on low to beat in the eggs and sour cream into the flour mixture. Now slowly add the chocolate/beer/butter sauce and mix until you have a nice, smooth, tasty batter. It'll be a bit thick, kind of like brownie batter.

    5. Eat a bit of batter. Live a little.

    6. Line a mini-muffin pan with cupcake papers and put a generous dollop of batter into each one. Cook for 10 minutes and pull out. These cupcakes are dense, and overcooking will make them super dry.

    7. Pull out and let cool completely before frosting.

    Frost boss

    1. Beat the butter until light and fluffy.
    2. Slowly pour in the sugar and beat it in the buttah.
    3. Add cream cheese and continue whipping until smooth and melty. Stick in the frige and let it harden a bit.
    Once your cupcakes are cool, frost away! If you're making these for St Patty's day, you might want to add a bit of green dye to the frosting. Or try a creme-de-menthe buttercream frosting :) Go nuts!