I must confess that I never imagined that I would be involved in the planning of a baby shower. It's not just the aging thing that got to me; that is, the realisation that suddenly it's socially acceptable (and some might say, "expected") that friends of mine are pregnant-with-child. No, it was more the cutesy, pink-or-blue, gender-specific, plan-a-game, circle around the queen and watch her open presents idea that turned me off (so much so that I've been known to schedule trips out of town in order to avoid attending showers). But all of a sudden, here I am...voluntarily helping to organize a shower.
Well, okay, I honestly haven't done a whole lot for the event thus far. I told everyone when I was available (I promise, I have no plans to have a sudden out-of-town family emergency!)and immediately afterwards side-stepped the task of game-planning. But when an email came through requesting that someone bake cupcakes for the event, I volunteered myself not more than 5 minutes later. And when faced with a task, one should perform it well, right? And to do it well requires some rehearsing, yes? Well, I think so anyways. So I've pulled up my sleeves and begun experimenting.
My first attempt at cupcakes turned out not so bad. Actually, it turned out pretty damn well if I do say so myself--so much so that I am excited to share the recipe on here!
Once again, I was inspired by a recipe posted on the smitten kitchen blog. She calls the product "chocolate yogurt snackcakes," but I prefer to call them "uniced cupcakes" (really this is so that I can convince myself that I am, in fact, rehearsing for the shower cupcakes). Whatever you want to call them, I think that we'd all agree that they are tasty! The cakes are moist and fluffy, and sure to cure a chocolate craving. I think that they'd be great topped with cream cheese icing. Or maybe a chocolate ganache. I'll report back if I discover something good. Right now we're eating them plain and that's tasty too.
Makes 12 cupcake-sized cakes
7 ounces (200 grams) bittersweet or semisweet chocolate, coarsely chopped
1/2 cup (125 ml) vegetable oil
1/2 cup (125 ml) plain, whole-milk yogurt
1 cup (200 grams) sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups (200 grams) flour
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
1. Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with paper cupcake liners or lightly butter the pan.
2. In a heatproof bowl set over simmering water, melt the chocolate with 1/4 cup of the oil. Once melted and smooth, remove from the heat.
3. In another bowl, mix the remaining 1/4 cup oil with yogurt, sugar, eggs and vanilla and almond extracts.
*Note: I used greek yogurt, because that's what I had and it came out really nicely! Also, I substituted about 1/3 cup of brown sugar for regular sugar.
4. In a large bowl, whisk the flour, baking powder, and salt. Make a well in the center of the flour mixture and pour in the yogurt mixture. Stir lightly a couple times, then add the melted chocolate and stir until just smooth.
*Note: Here, I tasted the batter and the cakes were chocolatey enough for me! So I added about 1/4 cup of unsweetened cocoa powder.
5. Divide the batter among the muffin cups and bake for 20 to 25 minutes (took me 25+ minutes, but my cupcakes were rather large) or until they feel barely set in the middle and a tester or toothpick comes out clean.
6. Remove from the oven and cool on a wire rack before serving.
