Chocolate Stout Cupcakes with Chocolate Ganache (AKA - The Super Manly Cupcake)

I've been trying to come up with cupcakes that could cater to a mans taste. Not some frilly girly cupcake that they couldn't possibly be seen eating in public. I've come up with a few good ideas that I haven't yet tried but will for sure post about in the near future. This one isn't one of my own idea, I've seen this done a ton of times but it's the first time I've attempted a chocolate stout cupcakes. I was a little worried about the beer taste in the cupcake, but man, it was amazing. Just the slightest undertone of stout came through the dark chocolate.

Here's a pic and the recipe is below.

Chocolate Stout cupcakes with Chocolate Ganache

Cupcake (makes 12) -
3 oz. bittersweet chocolate, chopped fine
1/3 cup dark chocolate cocoa (I just use the Hersey's brand)
3/4 cup Young's Double Chocolate Stout beer (or any other good stout that you prefer)
3/4 cup all purpose flour
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract

Chocolate Ganache
2 oz. bittersweet chocolate, chopped fine
2 tablespoons Young's Double Chocolate Stout
3 tablespoons heavy cream
1 tablespoon confectioners' sugar

For the cupcakes -
Preheat oven to 350 degrees. Line muffin pan with 12 liners. Place chopped chocolate and cocoa in medium bowl. Heat beer on stove stop until just simmering (2-3 min. on high). Pour beer over chocolate and cocoa and stir until chocolate is melted and smooth. Cool in refrigerator for approx. 10-15 minutes. Whisk flour, sugar, salt, and baking soda together, set aside. Whisk oil, eggs, vinegar, and vanilla into cooled chocolate mixture until smooth. Add flour mixture and whisk until just smooth (do not over beat). Divide batter evenly among 12 muffin cups. Bake until cupcakes are set and just firm to the touch, about 17-19 minutes. Cool in muffin tin for 10 minutes then transfer to wire rack to cool completely.

For the ganache -
Heat stout and heavy cream in microwave until simmering, about 30-45 seconds. In separate bowl mix chopped chocolate and confectioners' sugar. Pour hot stout/cream mixture over chocolate and whisk until well blended and smooth.

Finally, to complete the cupcakes just dip the tops of the cooled cupcakes into the ganache and let excess drip off before inverting back upright. Place back on rack until chocolate is cooled, or like me, eat right away while the chocolate is still warm and gooey.

I also sprinkled a little sea salt on top of my cupcakes, just to bring out even more of the chocolate flavor in these bad boys. Feel free to leave that out if you prefer though.