Stout Cupcakes with Chocolate Covered Pretzels

INGREDIENTS

For the cupcakes

bottle stout (I used espresso stout)

1/2 cup

milk

1/2 cup

vegetable oil

1 tbsp

pure vanilla extract

2 tsp

instant espresso granules dissolved in two teaspoons warm water

large eggs

3/4 cup

sour cream

3/4 cup

unsweetened dark cocoa powder (I used Hershey’s Special Dark)

2 cups

granulated sugar

2 1/2 cups

all-purpose flour

1 1/2 tsp

baking soda

For the Ganache

12 oz

good quality semisweet chocolate; chopped

1 cup

heavy cream

1 tsp

pure vanilla extract

Finishing

Chopped chocolate covered pretzel twists

Fine grain sea salt