Baking My Way Through College

After I made the Vegan Lemon Cupcakes I become obsessed with putting yogurt (in that case it was soy yogurt) in baked goods. It gave such a moist, soft texture to the cakes and now I’m hooked forever. I was also on the hunt for a good chocolate cake recipe. I’ve tried dozens and a lot of them just were not chocolaty enough, the texture was weird, or it just wasn’t what I was looking for. Until I found this.

I adapted this recipe from a book I found on my sister’s shelf that incorporated melted chocolate, cocoa powder, and sour cream. I upped the amount of both the chocolate and cocoa while switching the sour cream to yogurt. This was the product and it’s amazing. I’ve made this in cupcake and cake form and I have found that it holds up the best as a cupcake and not as much as a cake. It is just a little rich and just a wee bit dense to be a cake, in my opinion.  

I paired these cupcakes with a raspberry buttercream which is possibly my favorite buttercream in the history of the world.  It’s tangy, which is a nice cut to the sweetness of traditional frosting.  Not only is it delicious but super easy.  I had to stop myself (multiple times) from eating the leftover frosting right from the bowl.

My Favorite  Chocolate Cupcakes
Actually makes 12 cupcakes. It’s a miracle!

1 stick unsalted butter
4 oz semi-sweet chocolate (you can also use dark if you like)
½ cup cocoa powder
2 eggs
¾ cup sugar
2 tsp vanilla extract
½ tsp salt
¾ cup flour
½ tsp baking soda
¾ tsp baking powder
6 oz cup of yogurt (plain or vanilla is fine)

1. In a microwave safe bowl put butter, chocolate, and cocoa powder.  Microwave in 30 second intervals, stirring in between, until all melted. Should be smooth, lump free, and shiny. Set aside and let cool.

2. Beat eggs, sugar, salt and vanilla until fluffy and pale yellow in color. Reduce the speed to low and slowly pour in the chocolate mixture. After that’s all incorporated it’s a good time to scrape down the sides of the bowl and make sure everything is all mixed.

3. Sift the flour, baking powder and soda together and add them , ¼ cup at a time into the chocolate and eggs with the mixer on low until fully incorporated. Make sure not to over mix.

4. Once all the flour is in, scrape down the sides and add in the yogurt. The batter isn’t going to be a traditional batter. It should be really full of air, fluffy, and thick.

5. Using a ¼ cup disher (I find this the easiest way to make all the cupcakes the same size) distribute the batter into a lined muffin pan.  This recipe actually makes 12 perfectly sized cupcakes which is a miracle for me since I can never get the correct amount of cupcakes out of any batter.  Bake at 350 degrees for about 20 minutes until a toothpick inserted in the center of the cupcake comes out clean.

Raspberry Buttercream
This should be enough to generously ice 12 cupcakes. Possibly more, depending on how much you like frosting. Also, the raspberry preserves can be substituted for any other type of fruit preserves you want. Get creative!

¾ cup unsalted butter (1 ½ sticks)
3 ½  cups powdered sugar
¼ cup raspberry preserves (this is to taste so you can add a little more or a little less if you like)
1-2 tbsp milk (if needed)

1. Cream butter enough to get it slightly airy and then dump in your powdered sugar. This part can get a little messy, sugar can come flying out of nowhere and blind you so be careful. To start it can also look really dry in there. Don’t worry, the more you mix, the thinner and fluffier it will get. Beat about 2 minutes.

2. Once everything looks incorporated and still a little dense scrape down the sides of the bowl and add in the preserves.  Turn the mixer on medium high and let it go.

3. After about 5 minutes of constant mixing give it a taste. If you want more raspberry flavor, add in some more preserves. If it looks a bit dry, add in some milk. If it’s a little too wet, add in some more sugar.  I prefer my frosting a bit thick so it holds up to piping but it is just really how you like to work with it.

4. It’s done! Now you can pipe it, spread it, or eat it right out of the bowl!

If you have any suggestions on what I should make next or just want to say hi, drop me a line in our new comment box!

-Jillian