Instructions

1. Preheat the oven to 250º. Spread white chocolate discs over a rimmed baking sheet. Put in the oven for 10 minutes to melt. Stir and return to oven.
2. Remove it from the oven and spread it with a clean, dry spatula.
3. Continue to cook for an additional 30-60 minutes, stirring at 10-minute intervals. At some points it may look lumpy and chalky.
4. Cook until the white chocolate is golden brown (like peanut butter), and caramelized. Stir in the sea salt.
5. If it’s lumpy, pulse the white chocolate mixture in a food processor till smooth.
6. Heat cream and butter in a microwave-safe bowl till the cream is hot and the butter is melted. Add the white chocolate and whisk till smooth. Chill until the ganache is thick but not firm. Whip until it reaches frosting consistency. Set aside till cupcakes are ready to frost.
7. Preheat oven to 350 degrees F.
8. In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.
9. In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, one at a time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.
10. Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full.
11. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.
12. Top each cupcake with a heap of frosting and dust with cocoa.