And I just had to share this ridiculous picture of our pup who, as you can see, thinks she is one of us! About fifteen minutes after waking up yesterday I walked into our bedroom to see this! How she got herself nestled under the covers like that is still a mystery to me!
2 large eggs, at room temperature
1/2 cup plain, thick yogurt, at room temperature
6 oz. dark stout (I used Guinness), at room temperature
2 t. vanilla extract
1/2 cup dutch processed cocoa powder
1 cup sugar
1 1/4 cups all purpose flour
1 teaspoon baking soda
1/8 teaspoon ground cinnamon
6 tablespoons butter, melted
1 tub cream cheese frosting
Preheat oven to 350 degrees.
Line a 12-cup cupcake pan with cupcake papers; spray the whole thing, cupcake papers and all, with nonstick spray. Set aside.
Melt butter in microwave or on stovetop, then set aside.
In a large bowl, preferably with a pouring spout, whisk together eggs and yogurt. Add beer and vanilla whisk until well combined.
Sift all the dry ingredients together (cocoa powder, sugar, flour, baking soda, and cinnamon) into a separate bowl.
Add about a third of the flour mixture into the wet ingredients and using a hand mixer, blend well. Add the rest of the flour mixture, a third at a time, mixing well after each addition. When all ingredients are blended, add the melted butter then continue mixing until very well combined.
Pour batter into the twelve cups, filling each only about 3/4 full.
Bake on center rack of the preheated 350 degree oven and for approximately 25 minutes.
When cupcakes are done (toothpick inserted in center of a cupcake will come out clean), remove the pan to a wire rack. Let cool for ten minutes then remove cupcakes from pan and let them cool completely on wire rack.
Frost cupcakes once completely cooled.
