For the cupcakes:

1 cup dark beer, such as stout

1/3 cup sour cream

1/2 cup vegetable or canola oil

3 eggs

18.5-ounce package moist chocolate cake mix

For the frosting:

1 cup (2 sticks) unsalted butter

3 cups powdered sugar

1/4 cup whiskey

2 teaspoons vanilla extract

For the toppings:

Crisp cooked bacon

Salted peanuts

Pretzels

Crushed malted milk balls

Heat the oven to 350 degrees. Spray 24 muffin regular cups with cooking spray.

In a large bowl, mix together the beer, sour cream, oil, eggs and cake mix. Mix until thoroughly combined and smooth, about 2 minutes.

Spoon into the prepared muffin cups and bake for 18 to 20 minutes, or until a toothpick inserted at the center comes out clean.

Allow to cool for 5 minutes, then turn out onto a wire rack to finish cooling.

While the cupcakes cool, make the frosting. In a large bowl, use an electric mixer to beat together the butter, sugar, whiskey and vanilla until smooth and fluffy, about 4 to 5 minutes.

When the cupcakes have cooled, add a smear of frosting to the tops, then sprinkle with choice of toppings.