Mmmm, sticky, moist, light chocolate cupcakes. These are great!
Sometimes the recipes I invent are worth recording and even marking as make again. I love it when that happens - it makes up for all the disasters..... These were delicious - really soft and light and fluffy, the texture was great and the chocolatey frosting set off the cupcake really well, so thanks to Suelle of Mainly Baking for providing the recipe here (see the comments section). It is quite warm here at the moment though, and I think the frosting could have done with a short spell in the fridge to firm up properly once it was on the cupcakes. Soft and gooey is nice, but tricky to eat!
100g softened butter
80g greek yogurt (I used Total brand full fat)
125g light muscovado sugar
2 large eggs
125g self raising flour
1 tbsp cornflour
2 tbsps cocoa powder (Green and Black's for preference)
For the glaze
90g chocolate (I used 70% cocoa because I love the bittersweet taste - use a sweeter chocolate if you prefer)
2tbsp golden syrup
- Preheat the oven to 180C/Gas 4. Place 12 paper cases in a muffin tin.
- Cream together yogurt, butter and sugar until light and fluffy.
- Add all the remaining ingredients and mix until well combined and light.
- Spoon into the cases and bake for around 25minutes until springy and a wooden cocktail stick inserted comes out clean.
- Allow to cool on a wire rack.
For the glaze
- Melt the butter and chocolate over a pan of hot/simmering water.
- Add the golden syrup and mix until smooth.
- Allow to cool a little if you want, although mine was still pretty runny when I used it.
- Spoon over the cupcakes and allow to set.
I'll definitely be making these again, they were a great size and the texture and taste were really lovely. I might experiment with adding other flavours like mint next time - any suggestions for flavours complementing chocolate? I don't want to add 'bits' to them, because I don't think they'd hold up very well in the mixture but any ideas welcome!