I made chocolate Guinness cupcakes! And cream cheese frosting!
With those two forces combined (that will happen in the morning before work) I figure that I can take over the world.

Okay, jeez:
cake stuff:
3/4 cup cocoa powder
2 cups sugar
2 cups ap flour
1 tsp baking soda
Pinch fine salt
1 bottle stout
1 stick butter, melted
1 big glorp vanilla extract
3 eggs
3/4 cup sour cream or yogurt or whatever substitute you have on hand
frosting stuff:
1 (8-ounce) package cream cheese, softened
3/4 cup heavy cream
a pound or so of confectioners' sugar (I find the texture of this stuff unsettling)
Preheat oven to 350 degrees F.
Prep your muffin tins as per your preference. I usually do the little baking cups because I am lazy.
Mix everything in the cake list up to the salt together in one bowl. In a bigger bowl, mix the stout, melted butter, and vanilla, beat in the eggs, and mix in the sour cream. The liquid will look extremely unappetizing right up until the time you get the sour cream mixed in. Mix the dry ingredients into the wet mixture, don't overmix because, you know, it's cake, and we don't want it to be tough, because that's nasty.
Fill your muffin tins. I found that a 1/4 cup scoop did pretty well for this, but I wasn't real precise about it or anything. Bake for about 12 minutes, turn your pans around, bake another 12 minutes. The cake is pretty moist, so you'll want to let them cool in the pan so they don't go awry.
For the icing, beat the softened cream cheese until it goes all fluffy. Beat in the heavy cream until the combo cheese/cream mixture goes all fluffy. Beat in the sugar (you may want to add more or less, depending upon how you like it) until the cheese/cream/sugar combo is fluffy.
It's a pretty lightweight icing, so definitely wait until the cupcakes cool before frosting, because that stuff will totally melt. Although, for the record, it is still quite tasty melted.