We Love… Chocolate Cupcakes a Little Too Much

We Love… Chocolate Cupcakes a Little Too Much

What’s a hol­i­day with­out a baked good? Noth­ing. At least, that’s the truth accord­ing to my chil­dren. And prob­a­bly yours. For all my care in hand craft­ing organic baby food and keep­ing sweets to an absolute min­i­mum that I put in place for Esme’s early years, I’ve rebounded by doing a ter­ri­ble job with Julian. Okay, maybe not ter­ri­ble but it’s telling that he greets me at the pick up time at day­care with a hug and the state­ment, “Want a treat.” The boy is seri­ously addicted to sweets.

I was happy to come up with a com­pro­mise cup­cake for Valentine’s Day but obvi­ously it  would work for any time you wanted a lighter ver­sion of the clas­sic. The­ses are quite light and spongey, they go easy on sugar and have no but­ter at all. They’re also a snap to make. You could make them in the tra­di­tional size but I like keep­ing them small as one cup­cake still feels like a treat to my kids even if it’s mini. How long will that last, do you figure?

We hope you’re doing some­thing sweet today, SPC read­ers, happy Valentine’s Day!

 

 

 

 

 

 

 

 

 

 

 

 

Pho­tos by Maya Visnyei

Choco­late Cupcakes

makes about 2 dozen

1 1/2 cup flour
3/4 cup sugar
1/4 cup cocoa pow­der
2 tsp bak­ing pow­der
1 tsp bak­ing soda
1/2 tsp salt
2/3 cup yogurt
2/3 cup milk
1 tsp vanilla
1 egg, whisked

Icing

1 cup confectioner’s sugar
1/2 cup (1 stick) soft­ened but­ter
1 tsp vanilla
2 Tbsp cocoa
1 or 2 Tbsp of milk

 

 

 

 

 

 

 

 

 

 

 

Method

Pre­heat the oven to 350 degrees.

In a large bowl, mix flour, sugar, cocoa, bak­ing pow­der, bak­ing soda and salt. Cocoa pow­der has a ten­dency to ball up, so you may need to break those up with the back of a spoon as you’re blending.

In a sec­ond bowl, blend yogurt, milk, vanilla and a whisked egg. Give that a good whip. Com­bine the dry and wet ingre­di­ents until well blended. But don’t over mix or you’ll get hole-y cupcakes.

 

 

 

 

 

 

 

 

 

 

 

 

Use a spoon to drop the bat­ter into a pre­pared muf­fin tin or you could use muf­fin papers. My mini muf­fin pan is sil­i­cone so I don’t have to pre­pare it. But it does mean I have to put the whole thing on a cookie sheet. Pop them into a hot oven for 20 min­utes. They’re done when a tooth­pick inserted in the cen­tre comes out clean. Allow the cup­cakes to cool for a few min­utes before turn­ing them out of their pan. Then place them on a rack to cool com­pletely before icing.

Mean­while… Cream the soft­ened but­ter with an elec­tric mixer until its light and fluffy. Slowly add the sugar and cocoa until it cre­ates a smooth tex­ture. Add the vanilla and enough milk to thin out the icing a bit and make it eas­ier to spread. Give every cup­cake a good swirl of icing and you’re done!

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