Ingredients:
1 1/3 Cups Of All Purpose White Flour
1/4 Cup Of Chocolate Beer
1/4 Teaspoon Of Arm And Hammer Baking Soda
2 Teaspoons Of Baking Powder
3/4 Cup Of Unsweetened Cocoa Powder
1/8 Teaspoon Of Table Salt
3 Tablespoons Of Softened Butter
1 1/2 Cups Of Fine Grain White Sugar
3/4 Teaspoon Of Vanilla Extract
1 Cup Of Crushed Walnuts
1 Cup Of 2% Milk
2 Large Eggs
Information:
Serving Size 16
158 Calories Per Serving
4 Grams Of Fat
Preparation Directions:
For the first step in this delicious recipe, begin by preheating your oven to 350 degrees Farhenheit [or 175 degrees Celsius]. Line your muffin pan with foil or paper liners. Next up, sift together the all purpose white flower, crushed walnuts, Arm and Hammer baking soda, baking powder, table salt, and unsweetened cocoa powder. Set the bowl aside. In a large seperate mixing bowl, cream together the softened butter and fine grain sugar until it's fluffy and light. Next add in each of the eggs, beating them thoroughly one by one. Now stir in the vanilla extract and chocolater beer, while continuously stirring. From here you will need to pour in your flour and walnut mixture, followed by the 2% milk. Beat it together very well. Finally, fill your lined muffen cups to about 3/4 of the way full. Bake for about 15 to 20 minutes, you can check how done they are by inserting a toothpick into them, and seeing if it comes out clean. Frost these cupcakes with premade chocolate frosting. Serve with a tall glass of milk.
