Yummly, where I found this recipe. It is a winner.
Warning: Your house will smell like Christmas when you bake these
1 cup Guinness (what you do with the remainder of the bottle or can is up to you - but someone should probably drink it)
1 cup molasses
1 1/2 teaspoons baking soda
2 cups all purpose flour
2 tablespoons ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3 large eggs
1/2 cup sugar
1/2 cup dark brown sugar
3/4 cup vegetable oil
Makes about 36 cupcakes
Preheat over to 350. Line muffin tray(s) with liners. Bring Guinness and molasses to boil in heavy medium saucepan over heat. Remove from heat; stir in baking soda (when you add the baking soda it will bubble and froth, so a medium pan is better than a small one unless you want it to bubble over everywhere). Let stand 1 hour (or put the pan in the fridge to cool faster, which was my technique).
Whisk flour through nutmeg in a large bowl to blend. Whisk eggs and sugars in a medium bowl to blend. Whisk oil and then Guinness/molasses mixture into the sugar mixture. Gradually whisk stout-egg mixture into flour mixture. Divide batter among liners.
Bake until toothpick comes out clean, about 25 minutes (this was the original time and I kept to it pretty close even with the Colorado altitude). I did notice that the cupcakes were a little concave after baking. However, that dent becomes a bonus Cream Cheese Frosting holding area...so it all worked out.
Cream Cheese Frosting
4 oz cream cheese at room temperature (I use reduced fat)
1/2 cup unsalted butter at room temperature
1 teaspoon vanilla
2 1/4 cups powdered sugar, sifted
In a large bowl using an electric mixer, beat cream cheese, butter and vanilla until creamy. With the mixer on low, beat in powdered sugar, 1/2 cup at a time. Then increase speed and beat until light and fluffy. Frost on cooled cupcakes and garnish with a sprinkle of nutmeg. Eat shamelessly until gone.