Preheat oven to 180°C and fill a cupcake pan with cupcake papers. Set aside.
Melt butter and set aside. Whisk together eggs and yoghurt and add the Guinness.
Sift dry ingredients together- flour, sugar, cocoa, cinnamon, bicarbonate of soda in a separate bowl. Add the dry ingredients to the egg mixture and stir well to combine.
Add the melted butter and mix well, without losing any air bubbles from the Guinness. Pour batter into cupcake papers to ¾ full
Place pan on centre rack of oven allowing to bake for approx 25mins.
When cupcakes are cooked through, remove from the pan to a cooling rack and allow to cool before icing.
To make the icing:
combine the cream cheese and butter until well creamed. Add vanilla. Sift icing sugar and gradually add to cream cheese. Use immediately or refrigerate if preparing in advance.
Reprinted with permission of Tessa Purdon
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