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

Ingredients

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

Icing*

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

Method

  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.

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.