Yogurt chocolate cupcakes are moist

Okay, so maybe Grandma’s recipe originally called for sour cream, but how was she to know that our yogurt would be a huge improvement?

This fast, simple recipe yields 12 chocolatey cupcakes.

Yogurt Chocolate Cupcakes

Preheat oven to 350°F

Ingredients

For cupcakes:

2 oz baking chocolate
1/2 cup butter
2 eggs, beaten
1 cup plain yogurt
2 tsp vanilla extract

1 1/4 cups flour
1 cups sugar
1/2 teaspoon salt

For frosting + decorative garnish:

2 cups heavy cream
Maple syrup to taste
Vanilla extract to taste

Strawberries and edible flowers

Instructions

Melt and stir chocolate and butter over low heat; set aside to cool.

Stir yogurt and vanilla into beaten eggs in large bowl. Add chocolate and butter mix.

Whisk dry ingredients together to combine. Stir into wet ingredients.

Spoon batter into parchment-lined muffin pans and bake for 30 minutes. Cool on wire racks before frosting.