12 Dark Chocolate Cupcakes

Instructions:

1. Preheat oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together 1½ cups (190g) all-purpose flour, ¾ cup (75g) Dutch-process cocoa powder, 1½ cups (300g) granulated sugar, 1½ tsp (7g) baking powder, ¾ tsp (4g) baking soda, and 1 tsp (6g) salt until no large clumps remain.
3. Add 2 large (100g) eggs, 1 cup (240ml) buttermilk, ½ cup (120ml) vegetable oil, and 2 tsp (10ml) vanilla extract to the flour mixture; whisk until the batter is smooth and silky.
4. Gently stir in ½ cup (120ml) non-alcoholic stout using a spatula.
5. Divide the batter evenly among the 12 liners, filling each about two-thirds full.
6. Bake for 18–22 minutes; the cupcakes are done when the tops spring back lightly when touched and a toothpick inserted into the center comes out with just a few moist crumbs attached.
7. Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
8. Beat 1 cup (225g) softened unsalted butter with an electric mixer until creamy.
9. Sift in 3½ cups (420g) powdered sugar and ½ cup (50g) Dutch-process cocoa powder, mixing on low speed until combined.
10. Add 3 tbsp (45ml) heavy cream and 1 tsp (5ml) vanilla extract, then beat on high for 2 minutes until the frosting is light and airy.
11. Pipe the frosting onto the cooled cupcakes in a swirl starting from the outside and moving inward.