Molasses is great in some beers. Use sparingly because it does impart its own little flavor footprint. Mosher says a little about its use in "Radical Brews", and I think Palmer also has a tad to say about it.
Experimental Porters, stouts, barley wines, old ales, bitters, maybe scotch ales, the maltier heavy and sweet beers should stand up well.
A black Belgian might be a good funky beer to put it in.