Ingredients
Makes 36 small size cupcakes
Dry materials
1 Cups stiffed wheat flour
½ Teaspoon baking powder
¼ Teaspoon baking soda
Pinch of salt
Cupcake cream
1 Cup packed light brown sugar
100 Gram butter melted and cooled at room temperature
2 Large eggs
60-75 Grams unsweetened chocolate melted at room temperature
50 Grams chopped walnuts
¼ Cup full fat natural yogurt
¼ Teaspoon vanilla extract or any flavour you prefer (Orange blossom extract is used here)
Directions
Preparation
In a medium size bowl add flour, baking powder, baking soda, salt, and mix well set aside.
Grease one 36 or 2 24-muffin baking tray set aside.
Turn on the oven and set the baking temperature to 360 °F (180 °C).
Making
Add brown sugar and butter in the mixer bowl. Using the wire hook beat with high speed until fluffy. Add chocolate and yogurt and continue to mix.
Add eggs one by one, mix well, then add vanilla extract, and continue to mix.
Remove the bowl from mixer add half of flour, mix slowly with a spatula, then add the rest of the yogurt. Continue to mix until all flour is incorporated . Do not over mix.
Transfer the dough into muffin tray cavities evenly and bake on medium level rack for 15-20 minutes or until muffins are cooked.
Remove the tray from oven, transfer on a cooling rack that allows the air to flow around, and let it cool to room temperature.
Recent Comments