Guinness Dark Chocolate Cupcakes with Salted Caramel Sauce

Cupcakes:
Heat oven to 350 degrees.
Line a muffin pan with cupcake papers or spray with baking spray. Set aside.
Combine all dry ingredients in a mixing bowl and mix until combined.
Add eggs, milk, vegetable oil, and vanilla.
Mix until well combined (about 2 minutes).
Add Guinness a little at a time, stirring to combine.
Pour batter into prepared pan.
Bake 15-20 minutes, or until cupcakes test done.
Let them cool slightly then remove cupcakes and place on a cooling rack.

Caramel Sauce:
Add sugar and salt to a small heavy sauce pan. (Make sure the sugar is spread evenly on the bottom of the sauce pan!)
Cook over medium-low heat, stirring with a wooden spoon until sugar melts (about 10-12 minutes).
Stop stirring and cook for another minute. It should be a light golden brown.
Remove from heat.
Whisk in butter. (It will bubble up!)
Whisk in cream a little at a time.
Stir in vanilla.

Frosting:
In a mixing bowl, cream butter.
Add coca and confectioner's sugar alternately with milk, beating until light and fluffy.
Add vanilla and mix until combined.
Putting It Together
When cupcakes have cooled completely, spread frosting on top.
Drizzle with caramel sauce.