| Step 1 |
Preheat oven to 350 F. Line 24 muffin cups with liners (I got 18 full size cupcakes plus 24 mini cupcakes). |
| Step 2 |
In a large bowl, whisk together the cocoa, sugar, flours & baking soda. |
| Step 3 |
In another large bowl, combine the beer *at room temp*, melted butter & vanilla. Beat in eggs until well combined. Mix in sour cream until smooth and incorporated. Gradually mix the dry ingredients into the wet mixture. |
| Step 4 |
Divide the batter equally between muffin tins, filling each 3/4 full. Bake about 24 minutes until toothpick inserted in center comes out clean. Cool before turning out. |
| Step 5 |
You may frost as desired but I found these perfect with a dusting of powdered sugar. |
