There is nothing better than rich, earthy bold flavour in winter. And our chocolate and Guinness cupcakes definitely hit that brief.

MAKES 24 // COOKING TIME 30 min

INGREDIENTS
For the cupcakes
1 cup Guinness
250g butter, chopped
275g caster sugar
75g cocoa
⅔ cup Greek yoghurt
2 eggs
275g flour
2½ tsp bicarbonate of soda
For the icing
300g cream cheese
60g mascarpone
150g icing sugar, sifted

METHOD
For the cupcakes
1. Preheat oven to 180°C and line 2 muffin trays with paper cases.
2. Place the Guinness and butter in a large pot over medium heat. Once the butter has melted, whisk in the caster sugar and cocoa. Remove from heat.
3. In a bowl, beat the Greek yoghurt with the eggs. Add to the pot and whisk to combine. Add the flour and bicarb, whisking until the mixture is smooth.
4. Divide the mixture between the muffin trays. Bake for 15 minutes. Transfer to a wire rack to cool.
For the icing
1. Whip together the cream cheese and mascarpone until smooth. Add the icing sugar and stir to combine.
2. Once cooled, ice the cupcakes and serve.