Gingerbread Guinness Cupcake

Gingerbread Guinness Cupcakes with Orange Marmalade Buttercream (adapted from Epicurious.com)

1 cup Guinness extra stout
1 cup mild-flavored (light) molasses
1 1/2 teaspoons baking soda
2 cups (plain) all purpose flour
2 tbs ground ginger
1 1/2 tsp baking powder
3/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/8 tsp ground cardamom
3 large eggs
1/2 cup sugar
1/2 cup (packed) dark brown sugar
3/4 cup vegetable oil
1 tablespoon minced peeled fresh ginger

1. Preheat oven to 180C (350°F). Line 2 muffin trays with 18 cupcake liners.
2. Bring Guiness and molasses to boil in heavy medium saucepan over high heat.
3. Remove from heat; stir in baking soda.
4. Let stand 1 hour to cool completely.
5. Whisk flour and next 6 ingredients in large bowl to blend.
6. Whisk eggs and both sugars in medium bowl to blend.
7. Whisk in oil, then stout mixture.
8. Gradually whisk stout-egg mixture into flour mixture. Stir in fresh ginger if adding it in cake.
9. Divide batter among prepared cupcake liners.
10. Bake until tester inserted into centers of cakes comes out clean, about 25 minutes.
11. Cool cupcakes on racks. Allow to cool completely before icing.

Can be made 1 day ahead.

For more Guinness food and drink recipes check out... The Great Guinness Stout Recipe Collection!