The instagram pic of these cupcakes seemed to get everyone’s sweet tooth excited. This is the first time I used yogurt while baking cupcakes but it will definitely be my go to recipe in the future. They were so moist, not too sweet and a little gooey inside – amazing! So get a cuppa and enjoy these yogurt chocolate chip cupcakes…

Ingredients:

  • 1¾ cup plain flour
  • ¼ cup cocoa powder
  • ½ cup castor sugar
  • 1 large egg
  • ¾ cup Glenisk low fat organic vanilla yogurt
  • 1 teaspoon salt
  • 2 teaspoon baking powder
  • 100g milk chocolate chips
  • 100g white chocolate chips

 

Method:

  1. Line 12 cupcake tin with liners. Preheat oven to 150 degrees.
  2. Mix flour, cocoa powder, sugar, baking powder and salt together.
  3. In a separate bowl, whisk the egg and yogurt together.
  4. Add the dry ingredients to the wet ingredients, slowly and mix with a wooden spoon or spatula.
  5. fold in the chocolate chips.
  6. Fill each cupcake case ¾ full.
  7. Bake for 20 minutes
  8. Cool for 15 minutes
  9. Dust with icing sugar, for decoration.

 

 

And it’s just as easy as that! The hardest part is allowing them to cool – but if you don’t they will all stick to the cases so the longer you wait the easier it is to eat them! Aidan also gave them a little try…

cupcakeaidan

If you do give them a try be sure to tag me on instagram (@_ellenokeeffe) or twitter (@_ellenokeeffe) I would love to see how they turn out. Enjoy!

 

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