Today's cupcakes are secretly my second attempt. I didn't even blog about my very first test drive of this recipe coz my failure was too embarrassing for me to present on this public arena of a blog. :( (I still have my pride..yes I do yes I do...)
Today, I am happy to say that these were diddly-licious. "Moist" seems to be the buzz word for cupcakes but seriously. I do not enjoy cupcakes that are unnecessarily moist to the extreme, ya know? Luckily, these are fantastically 'just right' in its moistness. They are soft, light, a little sticky on the outside and gentle on the chocolate flavour.
I used Whittaker's milk chocolate just coz I wanted to try them out. (Although these were delicious, next time, I'll probably bake it with Whittaker's 62%) I also sprinkled chopped up roasted, salted peanuts on just four of the cupcakes - just in case they didn't taste right. :D
I think I may ban myself from making these cupcakes for awhile. These are too delicious for my weak will power. And I can't handle that when summer is lurking around the corner.
Chocolate Yogurt CakesFrom simply recipes who got it from David Lebovitz's book "Sweet Life in Paris"
- 1 ounces (200g) bittersweet or semisweet chocolate, coarsely chopped
- 1/2C unflavoured vegetable oil, divided (Didn't have unflavoured so I used regular.)
- 1/2 C plain, whole-milk yogurt
- 1 C sugar
- 3 large eggs, room temp
- 1 tsp vanilla extract
- 1/2 tsp almond extract (I didn't have almond so I used vanilla)
- 1 1/2C flour (I used all-purpose)
- 1 1/2tsp baking powder
- 1/2 tsp salt
- (I had some chopped roasted, salted peanuts)
- Preheat oven to 350deg F (or 180 deg F). Line muffin tins.
- In a heatproof bowl set over simmering water, melt the chocolate with 1/4C vegetable oil until smooth. Set aside.
- In a large bowl, whisk baking powder, salt and flour.
- In another bow, mix together the remaining 1/4C vegetable oil, eggs, sugar, yogurt, vanilla and almond extract.
- Form a well in the four mixture and stir in the yogurt mixture then the melted chocolate. Stir until smooth.
- Divide the batter into the muffin tins and bake for 25 minutes or until the centre is barely set. (I baked for 22 minutes) - I sprinkled four cupcakes with the chopped peanuts before baking them.
- Serve with whipped cream or your favourite frosting.