Dark Chocolate Stout Cupcakes with Irish Whiskey Buttercream

So, after several people asked for the recipe (talk about trip down memory lane all the way back to The Diner), I decided to share the one I used as the starting point for my own version of these.  I found this recipe on Chef Chloe, a fun vegan food blog.  I have noted where my ingredients differ from hers.

Chocolate Beer Cupcakes

• 1 ½ cups all-purpose flour (or gluten-free all-purpose flour plus ¾ teaspoon xanthan gum)
• 1 cup packed brown sugar
• 1/3 cup cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup stout beer (I use Guiness)
• ½ cup canola oil
• 2 tablespoons white or apple cider vinegar
• 1 tablespoon pure vanilla extract

Preheat the oven to 350 degrees F. Line 2 (12-cup) cupcake pans with cupcake liners.

In a large bowl, whisk together flour, brown sugar, cocoa, baking soda, and salt. In a separate bowl, whisk together stout, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.

Fill the cupcake liners about two-thirds full with batter. Bake for 16 to 18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.

Irish Whiskey Buttercream

• 1 cup non-hydrogenated shortening (I use real butter because shortening is truly vile)
• 3 cups powdered sugar
• 1 teaspoon pure vanilla extract
• 2 to 5 tablespoons milk
• 3 to 4 teaspoons Irish whiskey (go easy here, because it's strong!)
• Using a handheld or stand mixer, beat the shortening/butter until smooth. With the mixer running on low, add powdered sugar, vanilla, and 1 tablespoon milk at a time, as needed, until frosting reaches a spreadable consistency. You may not need to use all of the milk. Add whiskey, 1 teaspoon at a time, until desired taste. Beat on high for 2 more minutes until light and fluffy.

Caramel

• 1 cup packed brown sugar
• ¼ cup margarine (I use butter, for obvious reasons)
• 4 teaspoons soy, almond, or rice milk
• In a small saucepan, over medium heat, heat brown sugar, margarine, and nondairy milk, stirring frequently.  Once mixture comes together, increase heat to medium-high and let cook for one to two more minutes, until it begins to boil and the bubbles move into the center of the caramel. Remove from heat.
  To assemble the cupcakes: Frost cooled cupcakes with buttercream and dust with cocoa powder. Drizzle warm caramel over cupcakes using a fork or a squeeze tube. Caramel will be easier to work with while warm.