In a large bowl, whisk the cocoa powder, flour, sugar, baking powder, and salt until combined. In a separate bowl, whisk the melted butter, eggs, stout beer, and vanilla extract. (If the butter gets too cold and it separates, use a double boiler, setting the bowl on top, and whisk to heat just until it comes together again.) Add the wet ingredients to the dry in batches, beating with a standing or hand-held mixer on medium speed until the batter is smooth and shiny, about 20 seconds. Pour into the cupcake molds, filling about ¾ of the mold, and bake for 20-25 minutes. It is ready if you test with a toothpick and it comes out clean. Remove from oven and allow to cool completely on a wire rack.

While the cupcakes are in the oven, make the frosting. In a medium bowl, use a mixer to blend together cream cheese, butter, vanilla and vanilla bean seeds. Add one tablespoon at a time of stout beer, mixing between additions. Gradually add powdered sugar, mixing well until it’s all incorporated. Scoop frosting into a piping bag fitted with a large star tip. Cool in the refrigerator for a few minutes if it is very soft (not too long or it will harden).

Frost the cupcakes by scooping the frosting into a piping bag with a large star tip. Swirl the frosting around the cupcake, starting from the middle and working your way outwards. Continue to spiral the frosting up like a pyramid until the cupcake is frosted.