Chocolate Yogurt Cupcakes

So. I am not done with my quest. The chocolate cupcake one. :)

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.

Yeah Yeah...I spilt some of the batter - which, by the way, is super delish.

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)

1. Preheat oven to 350deg F (or 180 deg F). Line muffin tins.
2. In a heatproof bowl set over simmering water, melt the chocolate with 1/4C vegetable oil until smooth. Set aside.
3. In a large bowl, whisk baking powder, salt and flour.
4. In another bow, mix together the remaining 1/4C vegetable oil, eggs, sugar, yogurt, vanilla and almond extract.
5. Form a well in the four mixture and stir in the yogurt mixture then the melted chocolate. Stir until smooth.
6. 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.
7. Serve with whipped cream or your favourite frosting.