• Heat your oven to 350°F/175°C. Line cupcake pan with cupcake papers.
• In a medium bowl, combine the cocoa powder, flour, sugar, baking powder, baking soda, and salt. Stir to combine.
• In a mixing bowl, add the vegetable oil and stout beer (be sure to pour the beer slowly into your measuring cup so you won't have too much foam), and vanilla.
• Next, pour the flour mix into the beer mixture while mixing on medium speed. Continue mixing until the batter is smooth.
• Spoon the cake batter into cupcake papers. Fill each about ¾ full. Bake for 25 minutes, until a toothpick inserted in the center of one of the cupcakes comes out clean.
• When done, remove from oven and set aside to cool completely.

For the Chocolate Stout Frosting

• To make the chocolate frosting, cream the vegan butter and cocoa powder with a mixer, for at least one minute.
• Add the powdered sugar and mix until combined. Add the beer and vanilla and mix again until combined. Add the plant-based milk one tablespoon at a time until you reach a desired, spreadable consistency.
• Scoop your frosting into a decorator bag and use a large star tip. Swirl the frosting on the top of each cupcake by starting in the middle and working your way around the cupcake from there.