My original plan for these was to make chocolate stout and pretzel cupcakes. But I was too lazy to go out and find chocolate stout. Then I remembered that I had a bottle of Guinness and a wonderful beer cake recipe! Tah-Dah! I thought about making these with a chocolate cake, but I wasn’t really in the mood for it this week. Gasp! Weird, right? Anyways… The cake batter is delish. But not very Guinnessey. That seems to be a “normal” problem when I bake with beer though. The beer flavor doesn’t come out very strong. I’m not sure why… I’ll bet it has something to do with chemistry or some shmarmy gastronomical stuff. 😉 As for the buttercream… weeeell… it’s a recipe that I’ve made before, but for some reason it didn’t come out as good as usual. It looks kind of like it’s separating, and it’s not as fluffy as I expected. Normally, when I use “caramel”, I use the Smucker’s brand that comes in a jar. I think it’s called “caramel sauce”. This time I used “caramel sundae syrup” in a squeeze bottle. It has def got a different texture/ consistency. I also made the effort to reduce the rest of the bottle of Guinness to use in this buttercream… it wasn’t really worth it. I’ll probably use a tablespoon of (not-reduced) Guinness if I make this again. The buttercream flavor is ok, but overall the frosting needs another try. These cupcakes are fun, but I think they could use a few tweeks. Back to the oven I go. See my recipe here. Happy Baking! -Hey Waitress!!