Light and Moist Chocolate Cupcakes
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| Adapted from Preppy Kitchen |
I know I've been on a cupcake streak lately, but these chocolate cupcakes are really the best thing I've ever made. Moist, yet light and fluffy, they are absolutely perfect paired with cream cheese frosting. With the addition of yogurt, the batter cuts down on fat and oil while becoming deliciously moist.
MAKING THE CUPCAKES
Before starting, take your yogurt, eggs, and milk out of the fridge and put them onto the counter. To make buttermilk, add 2 tsp of vinegar to a measuring cup, and fill it with milk until it reaches 1/2 cup. Brew some coffee as well.
Start off by sifting together your dry ingredients in a large bowl: flour, cocoa powder, sugar, salt, and baking soda.
In another bowl, pour in your buttermilk, Greek yogurt, eggs, and vegetable oil. Whisk them together, then slowly stream in the slightly cooled coffee mixture.
Slowly add the wet ingredients to the dry ingredients. Don't worry if the batter seems liquidy - it's supposed to be that way! It'll bake up into a deliciously moist finished product.
Chocolate Cupcakes
½ cup granulated sugar or 90g
¼ cup cocoa powder (20g)
1 tsp baking soda
½ tsp kosher salt
¼ cup Greek yogurt (room temperature) or 60g
½ scant cup milk (room temperature) or 120mL
2 tsp vinegar
2 eggs
⅓ cup vegetable oil or 80mL
¼ cup coffee or 60mL
Directions:
1. Preheat oven to 350F.
2. Place yogurt, eggs, and milk on the counter. Add 2 tsp of vinegar to a measuring cup, and fill with milk until it reaches 1/2 cup of total liquid. Brew coffee, and allow it to cool.
3. In a large bowl, sift together flour, cocoa powder, and baking soda. Add in sugar and salt, and whisk well.
4. In another bowl, add room temperature yogurt, buttermilk, eggs, and vegetable oil, and mix until combined. Slowly pour in cooled coffee while whisking.
5. Pour the wet ingredients into the dry ingredients and whisk to combine. Distribute the batter into your cupcake tin.
6. Bake at 350F for 15-20 minutes.
Start off by sifting together your dry ingredients in a large bowl: flour, cocoa powder, sugar, salt, and baking soda.
In another bowl, pour in your buttermilk, Greek yogurt, eggs, and vegetable oil. Whisk them together, then slowly stream in the slightly cooled coffee mixture.
Slowly add the wet ingredients to the dry ingredients. Don't worry if the batter seems liquidy - it's supposed to be that way! It'll bake up into a deliciously moist finished product.
Chocolate Cupcakes
Makes 14-18 cupcakes
Ingredients:
1 ½ cups all-purpose flour or 180g½ cup granulated sugar or 90g
¼ cup cocoa powder (20g)
1 tsp baking soda
½ tsp kosher salt
¼ cup Greek yogurt (room temperature) or 60g
½ scant cup milk (room temperature) or 120mL
2 tsp vinegar
2 eggs
⅓ cup vegetable oil or 80mL
¼ cup coffee or 60mL
Directions:
1. Preheat oven to 350F.
2. Place yogurt, eggs, and milk on the counter. Add 2 tsp of vinegar to a measuring cup, and fill with milk until it reaches 1/2 cup of total liquid. Brew coffee, and allow it to cool.
3. In a large bowl, sift together flour, cocoa powder, and baking soda. Add in sugar and salt, and whisk well.
4. In another bowl, add room temperature yogurt, buttermilk, eggs, and vegetable oil, and mix until combined. Slowly pour in cooled coffee while whisking.
5. Pour the wet ingredients into the dry ingredients and whisk to combine. Distribute the batter into your cupcake tin.
6. Bake at 350F for 15-20 minutes.
Baked these with cacoa powder and turbinado sugar for 16 minutes! Turned out perfect!!
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