Instructions

1. Preheat oven to 350°F. Line 14 cupcake tins with dark cupcake molds. Set aside.
2. In a standing mixer fitted with the paddle attachment, mix the cocoa powder, flour, sugar, baking powder, and salt on low speed until combined. In a separate bowl, whisk the butter, eggs, Guinness, and vanilla extract. Add the wet ingredients to the dry in batches, beating on medium speed until the batter is smooth and shiny, about 20 seconds. Pour into cupcake molds, filling about 3/4 of the mold, and bake for 20-25 minutes. Remove from oven and allow to cool completely on a wire rack.
3. While the cupcakes are cooling, make the frosting. Cream the butter and cocoa powder for 2-3 minutes, until the cocoa powder begins to lighten in color. Add in the powdered sugar, milk, Guinness, and vanilla extract and beat until light and fluffy, about 1 minute.
4. Frost the cupcakes by scooping the frosting into a piping bag with a large star tip. Swirl the frosting around the cupcake, starting from the middle and working your way outwards. Continue to spiral the frosting up like a pyramid until the cupcake is frosted. Sprinkle with flaked sea salt, if using, and serve!