Ingredients
For The Cupcakes:
7 tablespoons (3 1/2 ounces) unsalted butter, softened
2/3 cup (4 2/3 ounces) packed light brown sugar
1/3 cup molasses
2 eggs
1/4 teaspoon salt
1/2 cup chocolate stout
1 1/4 cup (6 1/4 ounces) all-purpose flour
2 tablespoons cocoa powder
3/4 teaspoon baking powder
1 1/2 teaspoons ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon baking soda
Pinch ground cloves
For The Frosting:
8 ounces cream cheese, softened
3 tablespoons (1 1/2 ounces) unsalted butter, softened
5 ounces white chocolate, melted
3 tablespoons confectioners’ sugar
1/4 teaspoon pure vanilla extract
Preparation
Make the cupcakes: Adjust oven rack to middle position and preheat oven to 350°F. Line muffin tin with cupcake liners. In large bowl, whisk together 4 tablespoons butter, brown sugar, molasses, eggs, salt, and stout until combined. Into medium bowl whisk together flour, cocoa powder, baking powder, ginger, cinnamon, baking soda, and cloves.
2 Whisk dry mix into wet ingredients until combined. Spoon into muffin cups and bake until firm to the touch and a cake tester inserted into the middle of a cupcake comes out clean, about 17 minutes. Let cupcakes cool in pan 5 minutes, then transfer to cooling rack to cool completely before frosting.
3 Make the frosting: In large bowl stir cream cheese, remaining 3 tablespoons butter, white chocolate, sugar, and vanilla until combined and creamy. Whisk briefly to slightly lighten.
4 Spoon frosting into pastry bag fitted with tip to pipe frosting onto cupcakes, or use spatula to spread frosting.
