Choc-Chip and Orange Yoghurt Cupcakes

Posted by Admin on Food & Drinks

Oh, 2019 you’re sending me mixed messages, I don’t know where I stand with you. 
Can we just be friends?!

I’m feeling a bit nostalgic for 2018 . Can you tell? 
Oh, the good old days. 
Life was simpler back then… 😝

Don’t worry, though. I’ll get the hang of this year, around March. Maybe May. 
Until then? Don’t over-think it.  Chocolate helps too. 

Cue choc-chip cupcakes….

I re-visit this recipe every couple of years – it’s got so many possibilities, and it never disappoints. 
(Now that’s comforting!)
You use yoghurt in the recipe, and then use the yoghurt tub to measure the ingredients. 
A “tub” being a little yoghurt cup, but not the little little * yoghurt cup – 150g, or 175g will do.  

(*Definition of little little: the ones that you’d finish off in 2 spoonfuls as an adult, but seem to contain litres of yoghurt when they get spilled on your child’s clothes or in a school lunch box ….)

I’ve used full cream choc-chip yoghurt to make these, plus extra chocolate, and some orange zest. It’s a flavour pairing I use often – comfort food, I tell you – but I know that not everyone loves citrus with their chocolate, so omit it if you must. (But really, though – only if you must!).

Choc-Chip and Orange Yoghurt  Cupcakes

Preheat the oven to 180’C 
Line 2x 12 hole muffin trays with cupcake cases. 
If they are the larger sized muffin trays, you may only get 18 cupcakes out of this recipe. 

2 tubs* choc-chip yoghurt (now rinse and dry 1 of these tubs to use to measure the dry ingredients) 
1 tub oil
2 tubs caster sugar
3 eggs
1 tsp vanilla extract 
zest of 1 medium orange 

3 tubs cake flour 
1 1/2 tsp baking powder 
1 tub finely chopped dark chocolate pieces

Whisk together the wet ingredients. Add the orange zest. 
Sift in the cake flour and baking powder. Mix until smooth. 
Fold in the chocolate. 

Divide  the batter amongst the prepared cupcake cases. 
Bake at 180 ‘ C for approx. 20 minutes, or until they’re just beginning to turn golden and spring back when touched.  

I topped some of these with a simple glaze made from icing sugar and orange juice, and a squiggle of melted chocolate. But really, they’re good just as they are.