Mini Chocolate Yogurt Snack Cakes

ub_chocolatemuffin_post1

A few weeks ago, I posted a picture on social media of these cute little chocolate, yogurt snack cakes. These are from one of my favorite chefs and cook book authors, David Lebovitz and the original recipe can be found in his book, A Sweet Life In Paris.

David and I got to meet and hang out in Mexico a few years ago at a Food Blogging Retreat. We were a small group of accomplished, creative, innovative and fun foodies. Getting to know him beyond the written words in his books and on his blog was a highlight and it’s an experience I carry with me.

All of his books are thoughtful and his recipes are all delicious. The best part about this particular dessert is that it can all be mixed in a bowl, using a whisk. No mixer required. And…they freeze beautifully!!! My kind of recipe.

Enjoy!!

Mini Chocolate Yogurt Snack Cakes


ingredients

200 grams | 7 oz. | 1 cup bittersweet chocolate, chopped fine
1/2 cup (125 ml) vegetable oil
1/2 cup (125 ml) plain, whole-milk yogurt
200 grams | 9 oz. | 1 cup sugar
3 eggs, room temperature
1 tsp. pure vanilla extract
210 grams | 7.5 oz | 1 1/2 cup all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. kosher salt

 

instructions

• preheat the oven to 350°F.
• place (4) 12-cup silicone muffin pans on parchment lined rimmed baking sheets. 
• line a 12-cup muffin tin with paper cupcake liners or lightly butter the pan.
• in a heatproof glass bowl, set over simmering water, melt chocolate with 1/4 cup of the oil. whisk until smooth and remove from the heat.
• in another bowl, whisk the additional 1/4 cup oil, yogurt, sugar, eggs and vanilla.
• add the dry ingredients; flour, baking powder, and salt to the wet ingredients and stir until just incorporated. add the melted chocolate and stir to combine.
• using a small ice cream scooper, fill muffin cups a little more than half way.
• bake for 16 – 20 minutes, rotating half way, top to bottom to create an even bake.
• remove from oven and cool on a wire rack. when cool, pop out of silicone cups and eat a few now and freeze the rest for later.
• these cakes can be stored at room temperature for 3 days.

 

 

Leave a Comment

Let's Connect

I’d love to hear from you!

Not readable? Change text. captcha txt