1. Preheat the oven to 350°F. Line muffin tins with paper liners.
2. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with an electric mixer combine the pumpkin ale, milk, vegetable oil, and vanilla. With the mixer on low speed, beat in the eggs, one at a time. Add in sour cream, mix until fully incorporated.
3. In a large mixing bowl, whisk together the cocoa, sugar, flour, pumpkin pie spice and baking soda.
4. Gradually mix the dry ingredients into the wet ingredients until just combined (batter will be thin).
5. Evenly divide batter amongst the prepared muffin wells.
6. Bake 25 minutes, until risen and set in the middle but still soft and tender. Remove pan to wire rack. Cool completely before turning out of the tins.
For the Buttercream
1. Cream the butter in the bowl of an electric or stand mixer. Add the vanilla extract, pumpkin pie spice and salt.
2. Slowly begin adding the confectioners' sugar, mixing well after each addition. After all of the sugar has been added and mixed thoroughly, add in the pumpkin ale and mix until light and fluffy. Beat on high speed for about two minutes. If frosting is too thick, gradually add in a little more pumpkin ale (1 teaspoon at a time) until you reach the desired consistency. Pipe frosting onto cupcakes. If desired, garnish with festive sprinkles.
Notes
- Store cupcakes in refrigerator, remove to room temperature one hour before serving.
- Brown cupcake liners are from Confectionery House.
- Leaf Sprinkles are distributed by Wilton.