Our Friday started earlier than usual because Chris left work a few hours early, giving us a chance at a fun afternoon! We ended up going to see Edge of Darkness, the new Mel Gibson movie. We would definitely recommend for an edge-of-your-seat flick. Very good!
Saturday morning I took a bootcamp class at my new work and besides kicking my butt, it was fantastic! I had an opportunity to meet the two part time trainers and also some regulars to the class. Let me just say, I love the whole environment and the people and am so excited I get to work with them!
We also had some yummy sushi with our friends, the Hookers, cleaned a lot, ran a lot of errands, Chris cleaned our cars, and we ended up having our friends Brad and Laura over for the Superbowl.
And that brings me to the one thing I was actually looking forward to about the game, making these delectable Dark Chocolate Stout Cupcakes!
I found this recipe several weeks ago on my fave food blog, Pinch my Salt, and have been stowing it away especially for the Superbowl. I just knew Chris would love them!
They are ridiculously moist and not super sweet, but the cream cheese frosting takes care of your sweet tooth for an amazing combination that is just oh-so-scrumptious!
Chocolate Stout Cupcakes with Cream Cheese Frosting
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.