Coffee Stout Cupcakes with Peanut Butter Frosting

Ingredients

12 ounces coffee stout
1/2 cup milk
1/2 cup vegetable oil
1 tbsp. vanilla extract
3 large eggs
3/4 cup sour cream
3/4 cup unsweetened cocoa powder
2 cups sugar
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda

Instructions

Preheat oven to 350F degrees. Line cupcake tins with cupcake liners/ baking cups. In a large mixing bowl, combine the cappuccino stout, milk, vegetable oil, and vanilla. Beat in the eggs one at a time. Mix in the sour cream. In a large mixing bowl, whisk together the cocoa, sugar, flour, and baking soda. Gradually mix the dry ingredients into the wet mixture. Divide the batter among the cupcake tins Bake 20-25 minutes until risen and set in the middle but still soft and tender. Cool before turning out of the tins

Peanut Butter Frosting

Ingredients

1 cup butter or margarine, softened (unsalted)
1 cup creamy peanut butter (unsalted)
4 1/4 cups powdered sugar (icing sugar)
1/4 cup milk
1/2 teaspoon vanilla

Beat butter in medium bowl on medium speed until fluffy. Beat in peanut butter, 1/2 cup of the powdered sugar, the milk and vanilla. Gradually beat in remaining 3 1/2 cups powdered sugar, beating after each addition until smooth.