Stout Cupcakes

Directions

1. 1
   Preheat oven to 350F.
2. 2
   Line standard muffin tins with paper liners.
3. 3
   Whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4. 4
   With an electric mixer on medium-low speed, beat oil, molasses, brown sugar, whole eggs, yolk, zest, and stout until combined.
5. 5
   Reduce speed to low.
6. 6
   Gradually add flour mixture, beating until just combined.
7. 7
   Divide batter evenly among lined cups, filling each three-quarters full.
8. 8
   Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.
9. 9
   Turn out cupcakes onto wire racks to cool completely.
10. 10
    Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
11. 11
    To finish, place cupcakes on a wire rack set over a baking sheet; spoon glaze over cupcakes, and let set.
12. 12
    Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.
13. 13
    Whisk together ingredients until combined.
14. 14
    Use immediately.