Beer Cupcakes with Beer Buttercream

For the cake:
Preheat oven to 350°F, and line a regular cupcake pan with 12 liners.

When measuring the flour, make sure to sift it first, then carefully spoon into the measuring cup/spoons, being careful not to tap the utensil, so that the flour doesn’t settle. Level with a knife. Do the same when measuring the cocoa powder.

Combine the flour, sugar, cocoa powder, baking soda, and salt. Whisk the dry ingredients until well mixed. Add in the melted butter, eggs, vanilla extract, and ¼ cup of the beer, and mix until mostly combined. Scrape down the sides of the mixture, add the remaining beer, and mix until well incorporated, scraping down the sides again if necessary.

Fill each of the cupcake liners ¾ of the way, and bake in the oven for 12-15 minutes, or until a toothpick inserted into the middle of the cupcake comes out clean. Let sit in the pan for 3 minutes, then transfer to a wire rack to cool for 20 minutes.

For the frosting:
Place the butter and 4 cups of powdered sugar in a mixer, and mix until well combined. Add in the beer, vanilla extract, and heavy cream, until creamy. If the mixture is too thick, add more beer, a teaspoon at a time; if it is too thin, add about 2 tablespoons of powdered sugar at a time until it is to your desired consistency for piping.

Fit a pastry bag with a star attachment, and pipe stars onto the surface of the completely cooled cupcake, leaving no gaps. Enjoy!

Recipe adapted from Alice Medrich.