50g cocoa powder
200ml stout
110g soft butter
275g dark brown sugar
2 large eggs, beaten
175g plain flour (maida)
¼ tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground cinnamon

For the icing:

100g icing sugar, sifted
50g very soft butter
A few drops of vanilla essence
2 tbsp stout

Cream the butter and sugar together, beating thoroughly for 3 or 4 minutes until pale and fluffy. Now gradually beat in the eggs, a little at a time, beating well between each addition. Next, sift the flour, baking powder, bicarbonate of soda and cinnamon. Then weigh the cocoa and put it in a separate bowl, gradually stirring the stout into it.

Now carefully and lightly fold into the egg mixture small quantities of the sifted flour alternately with the cocoa and stout liquid.

Generously spoon the mixture into the cup cake cases.
Bake the cakes in the centre of the oven for 30-35 minutes. The cakes should be flat on top and feel springy. Leave them to cool and then spread the icing on top with a palette knife or a piping bag.



To make the icing, beat the icing sugar and butter together until blended, then gradually add the stout, making sure it is thoroughly mixed in after each addition until the mixture becomes whipped and creamy.