I love a good cupcake, in fact I love them so much, I sometimes make them the size of muffins but that is another story. As we most definitely move into the autumnal months, comfort eating is what is required to see you through the transition. The majority of the harvest has been brought in and you need to start fattening yourself up for the long winter. Besides who can resist a gooey chocolate cupcake, so dark and devilishly good that it surely must be the work of Beelzebub himself. You’ll struggle to avoid scoffing these in one sitting.
This recipe provides a beautiful soft, moist chocolate base that you can the spoon any frosting of your choice on (I recommend a chocolate or coffee topping though). These are the sort of cakes you should have with a relaxing cup of tea in the evening, once the best part of the day is behind you, now that the dark is drawing in. This recipe should make eight cup cakes of normal size.
- 160g caster sugar
- 110g flour
- 25g cocoa powder
- 60g butter
- 1 large egg
- 1/2 tsp Vanilla Extract
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/4 tsp bicarbonate soda
- 1/2 juice lime
- 90g Natural Yoghurt
- Turn the oven on to 180 degrees c.
- Whizz together the butter and sugar until very fluffy.
- Add the vanilla extract and the egg and continue to whizz until the paste is smooth and uniform.
- Sift together all of the dry ingredients in a bowl.
- Add a third of the dry ingredients to the wet paste that you have been whizzing.
- Add a third of the yoghurt to the mix.
- Mix both elements in thoroughly.
- Repeat step 5, 6 and 7 twice more until all of the ingredients have been mixed together and you are left with a silky smooth dark chocolate cake mix.
- Add the lime juice and stir in slowly.
- Place mixture in cupcake liners until 3/4 full.
- Place in the oven for 15 minutes or until baked, so that a toothpick will come out clean.