With Valentine’s day around the corner, Michelle shared a Chocolate Yogurt Snack Cake for dessert at the South Arm Older Adults Cooking Club.
These mini Chocolate Yogurt Snack Cakes is perfect for snacking. These cakes can be stored in an airtight container at room temperature for four days.
Michelle also made some Meringues as a Valentine’s gift to the participants. She calls it “Forgotten” Cookies because you can make these cookies the night before you want them and they turn our perfect when left in a cooling oven overnight!
Ingredients
- 1 cup buttersweet or semisweet chocolate chips
- 1/2 cup vegetable oil
- 1/2 cup plain yogurt (not non-fat)
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon coarse salt
Source: this recipe is adapted from David Lebovitz’s The Sweet Life in Paris by way of Smitten Kitchen.
Makes 12 cupcake-sized snack cakes or 24 mini cupcakes.
Instructions
 Preheat the oven to 350F.Line a cupcake pan with liners. |
 In a heatproof bowl set over simmering water, melt the chocolate with 1/4 cup of the oil.Alternatively, you can melt the chocolate in a microwave in 30 seconds intervals; stirring in between each microwave until the chocolate chips melted. |
 In another bowl, mix the remaining 1/4 cup oil with yogurt, sugar, eggs, and vanilla and almond extracts. |
 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. |
 Divide the batter among the muffin cups and bake for 20 to 25 minutes (or less time until they feel barely set in the middle and a tester or toothpick comes out clean.Remove from the oven and cool on a wire rack before serving with coffee or tea and a nice dollop of sweetened whipped cream and any berries.
These cupcakes are great just as it is. |
