These cupcakes cake are so rich that they don’t need any icing, but if you want to gild the lily, frost them with vanilla buttercream for a two-flavor sensation.
- 2 cups all-purpose or pastry flour
- 1/2 cup cocoa
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon instant espresso powder
- 1 teaspoon kosher salt
- 1-1/2 cups sugar
- 2 extra-large eggs
- 1 cup Greek yogurt
- 3/4 cup extra virgin olive oil
- 1/4 cup milk
- 1-1/2 teaspoons vanilla extract
- 12 ounces chocolate chips
Heat your oven to 350°F. Prep a 12-muffin pan with paper liners or lightly coat with some olive oil. In a large bowl, sift together the flour, cocoa, baking powder, baking soda, espresso powder, and salt. In a second, larger bowl, whisk the sugar and eggs until well blended and then whisk in the yogurt, followed by the olive oil, milk, and vanilla. Slowly add the wet ingredients to the flour mixture, folding with a spatula as you go, until mostly incorporated. Add about 10 ounces of chips and finish folding all the ingredients together. Use an ice cream scoop to fill the cupcake liners, then sprinkle the tops with the remaining chips.
Bake for 25 to 30 minutes, depending on your oven—the cupcakes are done when the point of a knife inserted in the center of a few cupcakes comes out almost clean (there may be melted chocolate from the chips, but shouldn’t be wet batter).
Yields 12 servings