Gingerbread Stout Cupcakes with White Chocolate Buttercream

INGREDIENTS

• 1 1/8 cup flour
• 1/4 cup almond meal
• 2 teaspoons ginger
• 1 1/2 teaspoons cinnamon
• 1 teaspoon allspice
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup coconut milk
• 1/4 cup dark/stout beer
• 1/4 cup molasses
• 1/2 cup brown sugar
• 1/3 cup vegetable oil
• For Frosting:
• 3/4 cups sugar
• 3 large egg whites
• 1 cup (2 sticks) unsalted butter, room temperature, cut into tablespoons
• 1/2 teaspoons pure vanilla extract
• 4 oz best-quality white chocolate, melted and cooled