Chocolate-iced Yogurt Cupcakes
These cupcakes are beautifully moist and very addictive. Icing them takes a bit of time, but the finished result looks fantastic.
Makes about 12
- 3 eggs
- 200g (1 cup) caster (superfine) sugar
- 120ml (1⁄2 cup) natural (plain) yogurt
- 120g (1 stick) butter, melted
- 300g (21⁄3 cups) plain (all-purpose) flour
- 100g (3⁄4 cup) cornflour (cornstarch)
- 2 tbsp baking powder
- Zest of 1⁄2 orange
- 2 tsp vanilla extract
- 100g (4oz) dark (semisweet) chocolate, at least 70 per cent cocoa solids, chopped into small pieces
- Icing (confectioners’) sugar, for dusting
- For the icing
- 165g (51⁄2oz) white chocolate, chopped into small pieces
- 375ml (12⁄3 cups) double (heavy) cream
- Zest of 1⁄2 orange or 1 tsp vanilla extract
- First make the icing. Melt the chocolate in a heatproof bowl set over a small saucepan of simmering water, making sure the bottom of the bowl does not touch the water.
- Put 120ml (1⁄2 cup) of the cream in a second small saucepan and bring to the boil. Remove from the heat and pour the cream into the melted chocolate one-third at a time, stirring briskly after each addition to create a shiny mixture.
- Pour the remaining cold cream into the chocolate, add your chosen flavouring and stir thoroughly. Cover with clingfilm (plastic wrap) and place in the refrigerator for 3 hours.
- Preheat the oven to 180°C/350°F/gas mark 4. Line a 12-hole muffin tin with paper cases (liners).
- Put the eggs and caster sugar into a large bowl and whisk together until light and fluffy, or until a figure of eight holds its shape on the mixture for a few seconds.
- Add the yogurt, then the melted butter. Gently fold in the flour, cornflour and baking powder, then add the orange zest, vanilla extract and chocolate pieces.
- Divide the batter between the paper cases, then dust the top of each with a little icing sugar. Bake for 12–15 minutes, or until cooked through. Transfer to a wire rack to cool.
- Lightly whisk the chilled icing until smooth and light. Place in a piping (pastry) bag fitted with a star-shaped nozzle (tip) and pipe in spirals on top of the cupcakes.
Tips and ideas
- Add berries or other fruits, tossing them in flour before adding them to the cupcake mixture.
- To make dark chocolate icing, use 90g (31⁄2oz) dark (semisweet) chocolate (at least 70 per cent cocoa solids) and 300ml (11⁄3 cups) double (heavy) cream – 100ml (1⁄3 cup) of it hot, and 200ml (1 cup) of it cold, as in step 2.
- To make buttercream icing, beat 200g (13⁄4 sticks) butter with 400g (31⁄4 cups) icing (confectioners’) sugar until light and fluffy. Place
in a piping (pastry) bag fitted with a star-shaped nozzle (tip) and swirl in 4 tbsp ready-made chocolate sauce. Pipe over the cupcakes as above