Schoko Cupcakes mit Yogurette

Schoko Cupcakes mit Yogurette are a delightful and surprisingly simple way to bring a taste of chocolatey joy to any occasion, making them a must-try recipe that’s both incredibly delicious and incredibly useful for sweet emergencies.

Key Ingredients for Schoko Cupcakes mit Yogurette:

• 200g all-purpose flour
• 150g granulated sugar
• 50g unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 2 large eggs
• 120ml vegetable oil
• 240ml buttermilk
• 1 teaspoon vanilla extract
• 100g dark chocolate, finely chopped
• 8 bars (100g total) Yogurette, each cut into 2-3 pieces (depending on size)
• For the Frosting (Optional but recommended):
  • 150g unsalted butter, softened
  • 300g powdered sugar
  • 30g unsweetened cocoa powder
  • 60ml milk (or buttermilk for extra tang)
  • ½ teaspoon vanilla extract
  • Extra Yogurette pieces for topping

How to Make Schoko Cupcakes mit Yogurette:

This recipe for Schoko Cupcakes mit Yogurette is wonderfully easy to follow, promising a moist, rich chocolate cupcake crowned with the unique, fruity tang of Yogurette, making them incredibly satisfying with a preparation time of approximately 25 minutes and baking time of 20-25 minutes.

Step-by-Step Instructions:

1. Preheat and Prepare: Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with cupcake liners.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumps.
3. Combine Wet Ingredients: In a separate medium bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract until well combined.
4. Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Mix on low speed (or whisk by hand) until just combined. Do not overmix; a few lumps are okay.
5. Add Chocolate: Gently fold in the finely chopped dark chocolate. This adds an extra layer of rich chocolate flavor and delightful texture to your Schoko Cupcakes mit Yogurette.
6. Fill Cupcake Liners: Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
7. Add Yogurette: Gently press 1-2 pieces of the cut Yogurette into the center of the batter in each cupcake. The Yogurette will melt and create a gooey, fruity surprise inside your chocolate cupcake.
8. Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake (avoiding the Yogurette) comes out clean.
9. Cool: Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
10. Prepare Frosting (Optional): While the cupcakes cool, prepare your chocolate frosting. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with the milk, beating until smooth and fluffy. Stir in the vanilla extract.
11. Frost and Decorate: Once the cupcakes are completely cool, frost them using a piping bag or an offset spatula. Top with extra pieces of Yogurette for an extra special touch. These Schoko Cupcakes mit Yogurette are best served at room temperature.

Why You’ll Love This Schoko Cupcakes mit Yogurette:

You’ll absolutely adore these Schoko Cupcakes mit Yogurette for their intensely rich chocolate flavor, perfectly complemented by the delightful, slightly tart strawberry-yogurt filling that bursts through with every bite. These aren’t just any chocolate cupcakes; they’re a journey to pure indulgence, a step up from your average chocolate muffin, offering a unique flavor combination that’s both familiar and excitingly new, making them a guaranteed crowd-pleaser without the fuss of complicated patisserie.

Beyond their decadent taste, the magic of homemade lies in the cost savings and the sheer joy of sharing. Imagine the delight on your loved ones’ faces as they discover the surprise hidden within – the creamy, fruity center encased in moist chocolate goodness. This recipe allows you to recreate that gourmet bakery experience in your own kitchen, for a fraction of the price, proving that delicious treats don’t have to break the bank. So go ahead, whip up a batch of these irresistible beauties and prepare for compliments galore!

Storing and Reheating Tips:

• Room Temperature Storage: Unfrosted Schoko Cupcakes mit Yogurette can be stored in an airtight container at room temperature for up to 2 days. Once frosted, it’s best to refrigerate them, especially if using dairy-based frosting, and they will keep for 2-3 days.
• Refrigeration: If storing frosted cupcakes in the refrigerator, allow them to come to room temperature for about 30 minutes before serving for optimal taste and texture, as refrigeration can make them firm.
• Freezing: To freeze, wrap cooled, unfrosted cupcakes tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw overnight in the refrigerator and then bring to room temperature before frosting. Frosted cupcakes can also be frozen, but the frosting might change texture slightly upon thawing.

Final Thoughts:

These Schoko Cupcakes mit Yogurette are a truly special treat, offering a wonderful balance of decadent chocolate and fruity surprise. They’re simple enough for a weeknight craving and impressive enough for any gathering, so don’t hesitate to give them a try!