- To make these porter cupcakes, in a small saucepan, melt the butter with the Certified Evil imperial porter over medium heat. Remove from heat and pour into a bowl.
- Whisk in sugar and cocoa. Stir well, then whisk in the sour cream, eggs and vanilla. Stir in the flour, baking soda and salt just until blended.
- Divide the batter between paper-lined cupcake tins and bake in a preheated 350°F oven for 20-25 minutes, until tops are springy to the touch.
- To make the frosting, beat the butter, confectioners' sugar and Certified Evil until you have a spreadable frosting. Wait until the cupcakes have cooled completely before frosting.