One Bowl Chocolate Cupcakes With Yoghurt

Name: One bowl chocolate cupcakes with yoghurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Ingredients: 2 eggs, at room temperature; 160 g caster sugar, ¾ cup; 100 g unsalted butter, melted; 1 tsp coffee dissolved in 1 tbs water; 360 g natural full fat yoghurt, 1 ⅓ cups; 5 tbs cocoa powder, Bournville Cadbury brand 37g; 270 g self-raising flour, 1 2/3 cups; 60 g white chocolate chips, ⅓ cup; 60 g dark chocolate chips, ⅓ cup

These moist one bowl chocolate cupcakes with yoghurt will be everyone’s favourite! My family absolutely loved them and wanted more. In Melbourne we are currently in lockdown 2.0 due to Covid-19 so being at home has definitely given me the chance to bake and cook more.

Grand Foods

I created this recipe for Grand Foods using their KV natural yoghurt. Grand Foods is a leading company for imported goods from Turkey and they have a lot of ingredients I use in my cooking such as tahini, legumes, spices, halloumi, pomegranate molasses and more. When I visited the shop I noticed they also had the round baking trays, perfect for pittes and large clay pots, which are great for slow cooking.

Ingredients to use

The KV natural yoghurt is creamy so helps add moisture to the cupcakes making them quite scrumptious. It is also not too tangy, so there is no after taste when eating the cupcakes. The extra whey in comparison to Greek style yoghurt helps to provide structure to the cupcake without making it too dense.

The dissolved coffee added is used to help instensify the cocoa flavour. The cocoa powder I use is the Bournville Cadbury brand as it’s not very bitter. The rest of the ingredients include items that we usually have in the pantry and fridge, making this recipe quite easy to make even though we are in lockdown.

Method to follow

The photos below show you the process of making the chocolate cupcakes with yoghurt. My 5yo daughter actually made these while I was taking photos. It is that easy to do! The first ingredients added are the eggs and sugar to help with the leavening. The two are whisked until the eggs change to a lighter foamy colour and the sugar is no longer grainy.

After that the rest of the ingredients are added one by one until they are well combined. The mixture results in a smooth mousse like texture! The final step is to fold through some chocolate chips. I chose to use a combination of dark chocolate and white chocolate but you may pick just the one.

To bake the chocolate cupcakes with yoghurt you may wish to use paper cupcake holders or simply spray the cupcake tin with some oil so they don’t stick to it. Time needed to cook is quite short, only 30min. After that once they cool down they may be stored in a sealed container for 3 days in a dry spot e.g. pantry.

Image of the cupcakes prebaking from above

For more sweet creations, traditional and non, check out this link!