This recipe is slightly different from the usual cupcake recipe. I use a reverse mixing method instead of creaming the butter and sugar first, adding eggs, follow by wet and dry ingredients.

I prefer mixing all my dry ingredients in my stand mixer first follow by adding room temperature butter into the dry ingredients. After that, wet ingredients is added. I think this method is brilliant because gives you a better workflow. Clean and simple.

You might ask why yogurt? A leavener needs to react with some thing acidic so that the cupcake will rise and become soft and fluffy. Yogurt can also be substitute with sour cream. I also add extra egg yolks to make it more moist. I roughly use a 1:1 ratio for the fats in my cupcake. There is nothing wrong using just purely butter only but adding oil to make it more moist is just a personal preference of mine. 

Adding some vanilla and salt can bring out and enhance the flavour of chocolate.

I put my Swiss Meringue Buttercream recipe for the cupcakes separately in another post of mine. This recipe is purely just the cupcake batter. I hope you give this recipe a try and have fun in the kitchen!

Adapted from The Scran Line

50g cocoa powder

175g all-purpose flour

½ tsp salt

½ tsp bicarbonate of soda

225g castor sugar

85g unsalted butter

85ml vegetable oil

1 egg, 2 egg yolks 

1 tbsp yogurt

1 tsp magagascar bourbon vanilla bean paste

175ml milk

METHOD

Makes 12

Preheat a fan-forced oven to 140C for a fan forced oven. Line a cupcake tin with cupcake liners.

In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter till there is no butter visible and it’s well incorporated into the dry.

Next, add milk. eggs, oil, yogurt and vanilla in a jug and whisk until well combined.

Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.

Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.

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