Guinness Chocolate Cupcakes with Mocha Guinness Buttercream

into the dry ingredients add the 12 cup 120ml reduced Guinness then whisk until just combined. Do not overmix. The batter will be on the thinner side.
Pour or spoon the batter into the liners. Fill each 23 full to avoid spilling over the sides or sinking. Bake for 1922 minutes or until a toothpick inserted in the center comes out clean. Dont overbake which will dry out the cupcakes. Begin checking for doneness at 19 minutes. For around 36 mini cupcakes bake for about 1113 minutes same oven temperature. Allow the cupcakes to cool completely before frosting.
Make the frosting Have the Guinnessespresso powder mixture from step 1 handy. In a large bowl using a handheld or stand mixer fitted with a whisk attachment beat the butter on high speed until completely smooth and creamy about 23 minutes. Add the confectioners sugar cocoa powder milk reduced Guinnessespresso powder mixture milk and vanilla extract. Beat on low for 30 seconds then increase to high speed and beat until combined and creamy. Taste. Add a pinch of salt if desired. I always add 18 teaspoon. If you want the frosting a little thicker add 14 cup 30g of confectioners sugar.