Stout Cupcakes

By southerngrace

Ingredients

• Buttercream:
• 3-3/4 cups all-purpose flour
• 1/2 teaspoon plus 1/8 teaspoon baking soda
• 2 teaspoons baking powder
• 1-1/4 teaspoons salt
• 1 tablespoon cinnamon
• 1 teaspoon nutmeg
• 1-1/4 cups vegetable oil
• 1-1/4 cups unsulfured molasses
• 1/2 cup plus 1 tablespoon packed light brown sugar
• 2 large eggs plus 1 egg yolk
• zest from one orange
• 1-1/4 cups stout beer
• 1/2 cup butter, room temperature
• 2 tablespoons stout beer, room temperature
• 2-3 tablespoons milk, room temperature
• 2-3 cups powdered sugar, sifted

Details

Servings 24

Preparation

Step 1

Preheat oven to 350 degrees and line two muffin tins with liners.
Whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together.
In a stand mixer, beat the oil, molasses, brown sugar, whole eggs, yolk, zest, and stout until combined. Reduce speed to low and add the flour mixture in batches, beating until just combined.
Pour batter into lined cups, filling each three-quarters full. Bake about 20 minutes, rotating tins halfway through. Let cool completely on wire racks.
To make the frosting, beat the pulp out of the butter with an electric mixer for a few minutes. Add the maple syrup and milk and briefly blend. Add the powdered sugar gradually until frosting is thick enough to spread easily. You may not use all the sugar. If the frosting is too dry, add additional milk until desired consistency is reached.
Once cupcakes are cool, frost generously and eat (dark, seedy bar optional).