For the cake:

• 1 c. flavorful dark beer (I used Stockyard Oatmeal Stout, purchased at Trader Joe’s)
• 1/2 c. unsalted butter
• 3/4 c. unsweetened cocoa
• 2 c. packed dark brown sugar
• 2 tsp. instant espresso powder (also found at Trader Joe’s)
• 3/4 c. sour cream (or plain yogurt, buttermilk, or sour milk)
• 2 eggs
• 1 tbsp. vanilla extract
• 2 c. flour
• 2 1/2 tsp. baking soda

Preheat oven to 350F and line cupcake pans with 24 liners.

In a small bowl, whisk together the flour and baking soda.

In a large saucepan over medium heat, combine the beer and butter. While you’re stirring till the butter is melted, feel free to finish off that beer. Once butter is melted, remove pan from heat. Whisk in the cocoa, sugar, and espresso.

In another small bowl, mix the sour cream with the eggs and vanilla, then stir into the beer mixture. Add the flour mixture and fold till combined.

Pour batter into into lined cupcake pans, filling about 3/4 full. Bake for 20 minutes, remove from oven and cool on a rack in pans for 10 minutes before removing cupcakes. While the cupcakes are cooling, make the Salted Caramel Sauce and then the icing, recipes below.

For the Salted Caramel Sauce:

• 1/4 c. water
• 1 c. sugar
• 2 tbsp. light corn syrup (I used this, but I suspect it could be omitted without any adverse effects)
• 1/2 c. heavy cream
• 2 tbsp. butter
• 1/2 tsp lemon juice
• 1/2 tsp. sea salt (or 1 tsp. kosher salt)

Combine water, sugar, and corn syrup in a deep saucepan and cook over medium heat, stirring with a wooden spoon or heat-resistant spatula to combine, till mixture bubbles. Reduce heat to medium-low, cover and let simmer for 3 minutes.

Remove the lid, increase the heat to medium-high, and bring to a gentle boil. Do not stir, but once the mixture starts to turn brown at the edges, carefully swirl the pan so that the caramel doesn’t burn.

Once the caramel turns an even amber color, remove from heat and let stand for about 30 seconds. Verrry carefully, pour the cream into the caramel. It will bubble up, so if you have a mesh strainer on hand you might want to set that in the pan and pour the cream through it, so the hot caramel doesn’t splash up onto your hand.

Add the butter, lemon juice, and salt and stir until combined.

Pour into a Pyrex measuring cup that’s sitting on a heat-resistant surface. If you “accidentally” dribble some onto your finger then I guess you’ll just have to lick it off. Allow to cool until thick and warm, stirring occasionally, about 20 minutes.

For the Salted Caramel Icing:

• 3/4 c. butter, softened
• 6 oz. cream cheese
• 4-5 c. powdered sugar
• 3/4 c. Salted Caramel Sauce

Beat butter and cream cheese until combined. Add 2 cups of powdered sugar and 3/4 cup of the salted caramel and beat to combine. Add powdered sugar one cup at a time, beating after each addition, until your frosting reaches the desired consistency and flavor.

To assemble cupcakes: frost each one with a generous layer of Salted Caramel Icing. If desired, drizzle a bit of the remaining caramel sauce onto each cupcake and top with a few grains of sea salt. If you’re feeling fancy, top each cupcake with a chocolate-covered espresso bean or chocolate curls.

Note: I have a hunch that this salted caramel icing would go perfectly on spice cake or apple cake or even carrot cake. I had leftover icing and I plan to test my hunch soon. I’ll keep you posted.

Brenda sent me a link to this recipe at Sweet Designs {originally posted at the Kitchn}.