Super Bowl Cupcakes

Cupcakes

1 cup dark beer, such as stout

⅓ cup sour cream

½ cup vegetable or canola oil

3 eggs

1 package (18.5 ounces) moist chocolate cake mix

Frosting

1 cup (2 sticks) unsalted butter

3 cups powdered sugar

¼ cup whiskey

2 teaspoons vanilla extract

Toppings

Crisp cooked bacon

Salted peanuts

Pretzels

Crushed malted milk balls

Heat the oven to 350 degrees. Spray 24 muffin regular cups with cooking spray.In a large bowl, mix together the beer, sour cream, oil, eggs and cake mix. Mix until thoroughly combined and smooth, about 2 minutes. Spoon into the prepared muffin cups and bake 18-20 minutes, or until a toothpick inserted at the center comes out clean. Allow to cool for 5 minutes, then turn out onto a wire rack to finish cooling.While the cupcakes cool, make the frosting. In a large bowl, use an electric mixer to beat together the butter, sugar, whiskey and vanilla until smooth and fluffy, about 4 to 5 minutes. When the cupcakes have cooled, add a smear of frosting to the tops, then sprinkle with your choice of toppings.Serves 24.@Recipe nutrition:Nutrition values per serving (excluding toppings): 280 calories, 17 g fat (6 g saturated), 32 g carbohydrates, 1 g fiber, 2 g protein. 50 mg cholesterol. 190 mg sodium.