Green Cake Icing store-bought or homemade (optional)
Preheat the oven to 350 degrees F. Line a cupcake tin with 12 liners; set aside.
In a medium bowl, whisk together the cocoa powder, flour, sugar, baking powder, and salt until well combined.
Next, in a stand mixer fitted with the paddle attachment, beat together the melted/cooled butter, eggs, beer, and vanilla extract.
With the mixer running, gradually add the dry ingredients to the wet ingredients on medium speed, until the batter is smooth and silky; about 30 seconds.
Use a 2-inch ice cream scoop to divide the cupcake batter into the prepared cupcake tin. Fill each cupcake mold about ¾-inch full.
Place the cupcake tin into the preheated oven and bake for 20 to 25 minutes, or until a toothpick comes out clean when poked into the center of the cupcakes.
Remove the cupcakes from the oven and allow them to cool completely on a wire rack.
When the cupcakes are cool, decorate them with green cake icing, if desired.
I used Guinness stout, but any dark stout beer will work, so use your favorite. Stouts, milk stout, and chocolate stouts work the best. Even a dark, rich porter would work well in this recipe.Recipe adapted from BromaBakery.com
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