Kim's Kitchen

200mls Guinness
50g cocoa powder
150g unsalted butter, softened
250g light brown soft sugar
2 large eggs, beaten
170g plain flour
1tsp bicarbonate of soda
1/2 tsp baking powder

TOPPING
200g cream cheese
100g icing sugar, sifted
150mls double cream

Preheat the oven to 180C, gas mark 4. Line a 12-hole muffin tin with paper cases. Gradually mix the Guinness into the cocoa powder to form a smooth liquid. In a large bowl, beat the butter with the sugar until pale and fluffy. Beat in the eggs, a little at a time.

Mix in the cocoa and Guinness mixture then sift in the flour, bicarbonate of soda and baking powder with a small pinch of salt; gently mix together. Spoon into the muffin cases and bake for 20-25 minutes until risen and a skewer inserted into the middle comes out clean. Cool in the tin for 5 minutes then transfer to a rack to cool completely.

Meanwhile, make the topping. Beat the cream cheese until smooth then fold in the icing sugar. In a separate bowl, whip the cream to soft peaks then fold into the cream cheese mixture. Once the cakes have cooled, top each with a little icing, so they resemble frothy little pints.

Don't use low fat cream cheese for the topping... too runny!