Simple but Delicious Chocolate Cupcakes

20 Oct

I don’t know about you guys, but I have so much trouble finding a good chocolate cupcake recipe. It’s like chocolate hates me, I can do every other (Well not every) cupcake just fine. I can never get it right, until I found this recipe. What drew me to it was that the ingredients were so unusual for a cupcake. I have never seen a cupcake with natural yogurt (I use it in muffins but have never tried it in cupcakes) or ground almonds. I was interested to see how these new ingredients would effect them. Especially because one of my biggest problems with chocolate cupcakes is that they always seem to sink in the middle and then no matter what way I look at them I just end up getting angry because they look so damn ridiculous. To me my food has to look good as well as taste good. I’m pretty convinced that we process food with all our senses. These are moist cupcakes yet not gooey and impossible to handle. They are light and fluffy and aren’t overly rich which means that the frosting tops them off perfectly.

Simple but Delicious Chocolate Cupcakes (20 cupcakes/12 muffins approx.)

150g natural/Greek yogurt

3 eggs, beaten

1tsp vanilla extract

175g golden caster sugar

140g self raising flour

1 1/2tbsp cocoa powder

100g ground almonds

a pinch of salt

50-100g chocolate chips/chunks (milk,dark or white) (optional)

175g butter, melted

For the Frosting:

85g butter, softened

1tbsp milk

1tsp vanilla extract

200-250g icing sugar (Depending on desired consistency)

sweets, sprinkles etc. to decorate (optional)

  • Preheat the oven to 180ºc/355ºf and line 20 cupcake cups with papers or a 12 holed muffin tin.
  • Whisk the yogurt, eggs and vanilla together and set aside.
  • In a large bowl, stir the sugar, flour, cocoa powder, ground almonds, salt and chocolate chips/chunks, if using, together and make a well in the middle.
  • Add the yogurt mix and the melted butter and fold in with a large metal spoon until combined.
  • Spoon into the cupcake cases and bake in the over for about 18-22mins or until a skewer inserted in the middle comes out clean.
  • Let cool in the tin for a few mins then remove and let cool completely on a wire rack before decorating.
  • To make the frosting, put the butter, milk, vanilla and icing sugar in an electric mixer and beat until it all forms a creamy frosting. You may want to add a tiny bit more milk or more icing sugar to get the desired consistency but do this cautiously. Add your food coloring a bit at a time too because what seems like a small amount will color a lot of icing.
  • You can pipe on the icing using a piping bag and a chosen nozzle or you can simply lather it on with a knife. Hope you love them! 😀
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