Instructions

To make the cupcakes

1. Preheat oven to 350 degrees. Line a cupcake pan with baking cups.
2. In a mixing bowl, whisk together the flour, sugar, cocoa, baking soda, and salt. Add the vanilla extract, vinegar, oil, stout, and milk. Mix the batter until smooth, then fold in chocolate chips.
3. Pour batter into 12 baking cups. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from baking pan and allow to cool to room temperature.

To make the frosting

1. First, you’re going to make a pretzel crunch. Put pretzels in the food processor and process to a fine chunks, similar to graham cracker crumbs.
2. Toss the pretzel crumbs, milk powder, sugar, and salt with your hands in a medium bowl to evenly distribute your dry ingredients.
3. Whisk the butter and heavy cream together. Add to the dry ingredients and toss again to evenly distribute. The butter will act as a glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters. The mixture should hold its shape if squeezed tightly in the palm of your hand. If it is not moist enough to do so, melt an additional tablespoon of butter and mix it in.
4. Spread crumbs evenly in a pan lined with parchment paper and bake for 20 minutes. Allow to cool completely, then pulverize into dust in a food processor.
5. Beat butter and one cup powdered sugar until light and fluffy, about three minutes.
6. Add two more cups powdered sugar, vanilla, salt, and one cup of pulverized pretzel crumb. Beat until well combined. If desired, add one or two more cups of powdered sugar until frosting reaches desired consistency. Beat for four minutes until very fluffy.
7. Frost cooled cupcakes.