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.

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Prep Time 25

Cook Time 25

Total Time 50

Servings: 12 cupcakes

Course: Cupcake, Dessert

Ingredients Equipment Method Notes

Ingredients

Cupcake Ingredients

200 g all-purpose flour
150 g granulated sugar
50 g unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
2 large eggs
120 ml vegetable oil
240 ml buttermilk
1 teaspoon vanilla extract
100 g dark chocolate, finely chopped
8 bars (100g total) Yogurette, each cut into 2-3 pieces depending on size

Frosting Ingredients (Optional)

150 g unsalted butter, softened
300 g powdered sugar
30 g unsweetened cocoa powder
60 ml milk (or buttermilk for extra tang)
½ teaspoon vanilla extract
Extra Yogurette pieces for topping

Equipment

12-cup muffin tin
Wire rack
Large Bowl
Medium Bowl
Piping bag
Offset spatula

Method

Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with cupcake liners.
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumps.
200 g all-purpose flour, 150 g granulated sugar, 50 g unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt
In a separate medium bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract until well combined.
2 large eggs, 120 ml vegetable oil, 240 ml buttermilk, 1 teaspoon vanilla extract
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.
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.
100 g dark chocolate, finely chopped
Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
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 bars (100g total) Yogurette, each cut into 2-3 pieces
Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake (avoiding the Yogurette) comes out clean.
Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
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.
150 g unsalted butter, softened, 300 g powdered sugar, 30 g unsweetened cocoa powder, 60 ml milk (or buttermilk for extra tang), ½ teaspoon vanilla extract
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.
Extra Yogurette pieces for topping

Notes

Store unfrosted cupcakes at room temperature for up to 2 days. Frosted cupcakes are best refrigerated and will keep for 2-3 days. Allow refrigerated cupcakes to come to room temperature for 30 minutes before serving. Unfrosted cupcakes can be frozen for up to 2 months.