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Chocolate Yogurt Cupcakes

A really great cupcake is more than just cake and frosting; it should reflect all components of a decadent layer cake with a moist crumb, delicious filling and a smooth buttercream finish. If you’re nervous about stepping outside the box, this recipe is for you. One pot, one bowl and 5 minutes to chocolate nirvana. Once you’ve mastered this recipe, you’ll feel like Superwoman with enough mojo to try your hand at our favorite filling and buttercream.

Since we’re discussing cake, let me let you in on a little secret that will whisper in an out of each recipe we share with you: Mix until just combined. The most common mistake we make when baking is overmixing. When flour is moistened and agitated, the proteins (called gluten) in the flour begin to bind together. These linked proteins create long chains of binds and toughen the batter (even if you can’t see it)! Just mix until ingredients look combined, and if you see lumps in your wet batter, simply pour the batter through a strainer.

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Ingredients

Chocolate cupcakes

Just as important as the little ditty about not mixing the batter too much is the quality of the chocolate. Using great cocoa powder such as Callebaut, Valrhona or Cordillera makes a delicious difference.

2 sticks butter

1 3/4 cups flour

2 cups water

2 cups sugar

pinch of salt

1 teaspoon baking soda

1/2 cup cocoa powder

3 eggs

1/3 cup whole milk yogurt

Ganache filling

3/4 cup chocolate chips—just like with the cake, make it great chocolate!

1 cup heavy cream

Buttercream

5 egg whites

1 cup sugar

Pinch of salt

1 teaspoon vanilla or 1/2 vanilla bean

1 pound butter, cut into pieces and at room temperature

Directions

Cupcake

1. Place butter, water and salt in a saucepot over medium heat until butter has melted. Whisk in the cocoa powder and set aside.

2. In a large bowl, whisk together the flour, sugar and baking soda.

3. Using a wooden spoon, add the butter mixture to the flour and stir until just incorporated.

4. Whisk in the eggs and stir until well incorporated. Add the yogurt and mix until just combined.

5. Pour into parchment-paper lined pans. Always place cookie and muffin tins over a cookie sheet before placing in the oven for a more even bake. Bake at 350 degrees for 20 minutes. A toothpick inserted in the centre of the cupcake will come out clean when the cake is ready.

Ganache

1. Place chocolate chips in a medium sized bowl.

2. Heat the heavy cream, stirring, until it just begins to simmer.

3. Pour the cream over the chocolate and swirl the bowl for a few seconds.

4. Stir the mixture until the chocolate has melted.

Buttercream

1. Fill a saucepan 1/3 of the way with water and bring to a simmer.

2. Place the sugar, salt and egg whites in the bowl of stand mixer. Holding the bowl over the saucepan, whisk the mixture until it feels warm to the touch.

3. Place the bowl on the stand mixer and beat with the whisk attachment until stiff peaks form.

4. Once the bowl is cool to the touch, add the butter, small pieces at a time, followed by the vanilla. Beat until smooth (if butter is cold, this may take longer).

Now scoop out the insides of the cooled cupcakes and fill with the ganache. Then frost with buttercream. And viola! You are done.

Makes about 24 cupcakes

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