Ingredients
2large eggs,room temperature
½cupplain yogurt,room temperature
6ozdark stout,measured after the foam has settled, room temperature
2tspvanilla extract
½cupcocoa powder
1cupsugar
1¼cupsall-purpose flour
1tspbaking soda
⅛tspground cinnamon
6tbspbutter,melted
8ozcream cheese,room temperature
4tbspbutter,room temperature
4cupspowdered sugar
1tspvanilla extract
Preparation
Preheat the oven to 350 degrees F. Line a 12-cup cupcake pan with cupcake papers and spray with nonstick spray. Set aside.
Melt the butter in microwave or on stove top, then set aside.
In a mixing bowl, whisk together eggs and yogurt. Add the beer and vanilla whisk until well combined.
Sift the cocoa powder, sugar, flour, baking soda, and cinnamon together into a separate bowl.
Add about a third of the flour mixture into the wet ingredients, then blend well using a mixer on low speed, or a hand mixer.
Add the rest of the flour mixture, a third at a time, mixing well after each addition. When blended, add the melted butter then continue mixing until very well combined.
Pour the batter into the 12 cups, filling each only about ¾ full.
Bake on the center rack of the oven for approximately 25 minutes. When the cupcakes are done or a toothpick inserted in center of a cupcake comes out clean, remove the pan to a wire rack.
Let cool for 10 minutes, then remove the cupcakes from the pan and let them cool completely on wire rack.
In a medium bowl, blend together cream cheese, butter, and vanilla.
Gradually add powdered sugar, mixing well until it’s all incorporated.
Frost over the cooled cupcakes, serve, and enjoy!
