Quick Chocolate Yogurt Cupcakes
by Editorial Staff
Delicious, tender and very chocolate yoghurt cupcakes that can be prepared in minutes.
Cook: 30 mins
Servings: 12
Ingredients
- Natural yogurt without additives – 120 ml
- Vegetable oil (odorless) – 70 ml
- Eggs (medium-sized) – 2 pcs.
- Sugar (I have brown) – 170 g
- Flour – 105 g (4 tablespoons with a slide)
- Cocoa powder (I have alkalized) – 35 g (2 tablespoons with a slide)
- Baking powder – ¾ teaspoon
- Soda – ½ teaspoon
- Salt – ¼ teaspoon
Directions
- Combine flour, cocoa, soda, baking powder and salt and mix well with each other so that the soda and baking powder are evenly distributed.
- Beat eggs separately with sugar, vegetable oil and yogurt. It is desirable that all ingredients are at room temperature.
- Sift the flour mixture to the liquid ingredients and knead the dough.
- The dough is quite liquid.
- Place the dough into muffin tins with paper capsules. This amount of ingredients makes 12 standard size muffins. We fill the molds no more than ½, during the baking process the dough rises very well.
- Bake chocolate muffins at 180 degrees for about 20 minutes. Baking times may vary depending on the oven, but it is important not to overdo them.
- You can garnish the muffins with a cream cap or sprinkle with powdered sugar.
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