Step 1

Preheat the oven to 350F and add 12 cupcake liners to a cupcake tin.

Step 2

In a bowl, whisk together the flour, cocoa powder, salt, and baking soda.

Step 3

In a cup, mix together the stout, vanilla, and espresso powder.

Step 4

Using a hand or stand mixer, cream together the butter and sugar until light and fluffy. About 3-4 minutes.

Step 5

Mix in the eggs one at a time and then the sour cream.

Step 6

Mix in half of the dry ingredients, half of the stout, half of the dry, then finish with the stout.

Step 7

Evenly distribute the batter between your 12 cups and bake for 15-17 minutes or until a toothpick comes out clean.

Step 8

Let them rest for 15 minutes then remove the cupcakes and place on a cooling rack.

Step 9

Pour into a glass container and let it cool at room temp.

Step 10

Cream together the butter and powdered sugar until smooth.

Step 11

Pour in COOLED salted caramel and mix until combined.

Step 12

If needed, add more powdered sugar or a teaspoon of milk to either thicken or thin the frosting.

Step 13

Frost the cupcakes when they’ve completely cooled. Drizzle the remaining caramel sauce on top. Enjoy!