Description
These luscious muffins-come-cupcakes are so easy to make. They are super chocolatey and have the added warmth of spicy cinnamon.
If you can’t get plain yoghurt, use all milk instead of the milk and yoghurt mix, and add the juice of half a lemon or a tablespoon of white vinegar to replace the acid in the yoghurt.
Ingredients
- 250 grams Self Raising Flour
- 50 grams Unsweetened Cocoa Powder
- 150 grams Sugar
- 1-½ teaspoon Ground Cinnamon
- 80 grams Chocolate Chips
- 100 milliliters Milk
- 80 milliliters Plain Yoghurt
- 125 milliliters Vegetable Oil, Such As Sunflower Or Canola (not Olive Oil)
- 1 Egg
Preparation
Preheat oven to 190ºC (375ºF). Line a 12-cup muffin pan with paper cases.
Mix flour, cocoa, sugar, cinnamon and chocolate chips in a large mixing bowl. In a measuring jug, measure milk, yoghurt and vegetable oil, then break in egg. Whisk until smooth.
Make a well in the centre of the dry ingredients. Pour in the wet ingredients and stir until just combined. It doesn’t matter if the mix is a bit lumpy—if you stir too much, the cakes will have a tough texture.
Spoon into the muffin pans; I find a spring-action ice cream scoop useful for this. Bake for around 25 minutes, turning the tray around halfway through.
