Yoghurt Chocolate Cake Cupcakes

A while back, Tandy shared this Yoghurt Chocolate Cake recipe.  The cake is meant to be baked in a ring plan, which I do not have; beside if it can be made into a cupcake, that’s exactly what I will do, and they worked out beautifully. The unbaked mixture is fairly thick but the cupcakes turned out lovely and light  and were complimented with a thick vanilla butter icing.

Yoghurt Chocolate Cake Cupcakes

Slightly amended from Lavender and Lime


1 ¾ cups self raising flour
1 cup sugar
½ cup cocoa powder
1 cup plain yoghurt
2 eggs
5ml bicarbonate of soda
10ml vanilla essence
120g butter at room temperature


300g icing sugar
50g butter at room temperature
10ml vanilla essence
25ml milk


  1. Preheat the oven to 180˚C.
  2. Mix all the ingredients together in a bowl.
  3. Divide into 12 muffin tins lined with cupcake cases.
  4. Bake for 20 minutes.
  5. Allow to cool before icing.


  1. Beat all the ingredients together in a bowl for 3 minutes.
  2. Spread over the cupcakes.

* You can add a little more milk for a thinner icing – I leave it thick because of our heavy heat and humidity.