Moist Chocolate and Vanilla cup cakes

Everyone loves a good cup cake. I’ve never seen anyone in a bad mood eating a cup cake so clearly they’re the perfect remedy for a bad day.

I learned this recipe whilst studying at chef school and have tweaked it a bit here and there over the years. It makes use of yoghurt which I’ve found always results in a moist and softer product. Decorate them anyway you wish or do it the way I’ve done in the picture with vanilla icing and mini-astros (multi coloured chocolate coated mini shortbread candy). This recipe makes 28 cupcakes.

For the cupcakes:
70g Cocoa Powder
8 Tablespoons boiling water
4 Eggs (beaten)
200g Yoghurt
170g Unsalted butter (at room temp)
360g Castor Sugar
240g Self-raising Flour

For the vanilla icing:
250g Unsalted butter
500g Icing sugar
30ml vanilla extract

– Preheat the oven to 180 degrees celsius
– Make sure your muffin trays and paper cups are ready
– Sift the cocoa into a small bowl and add the boiling water and blend with a fork until smooth. If it still looks a little dry add more water (it should NOT become watery though). Set aside to cool completely
– In a separate bowl beat the butter and sugar until fluffy, add the yoghurt and eggs slowly, beating in between each addition of an ingredient.
– Add the cocoa to the mixture and mix well.
– Sift the flour into the batter and beat until smooth.
– Spoon the mixture into the casings and bake in the oven for 20-30 minutes until the cakes have risen, firm but still slightly moist.
– Place the cup cakes on a cooling rack to cool

– To make the icing beat the butter until soft and add the sifted icing sugar and vanilla. Beat until fluffy
– Pipe according to how you’d prefer and decorate. (Only begin icing the cakes once they’ve completely cooled down…about an hour or 2 after they’ve come out the oven)


Chef Lesego (@LesDaChef)

9 thoughts on “Moist Chocolate and Vanilla cup cakes

    1. Yes you can. Just remember with gluten free flour you’ll need to add a little extra liquid (more yoghurt or some milk) and to every cup of flour add a spoonful of baking powder.

    1. Hi Sylvia,
      I used strawberry yoghurt because I wanted a berry taste to mine. Any yoghurt will work but for a better product I recommend using plain, flavour-free Bulgarian yoghurt

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s