Chocolate Cup Cakes

I wanted to bake Claire some chocolate cup cakes to take back to college, but I was looking for a recipe without butter. A cake made with oil and buttermilk, or non fat plain yogurt (which I always have in the fridge) would be perfect. If I could get away with not using the electric mixer, it would be even better. Well, as you can see from the photo above, the recipe I found was delicious, light, chocolately and very moist. I topped them with a bittersweet chocolate ganache frosting and she was very happy. I must stress that the better the grade of cocoa, the better the cake will taste. So for all you beginner bakers - this recipe is especially for you. Just like a muffin recipe, sift all the dry ingredients, whisk the wet ingredients and then mix them together. It's soooo easy! Hope you try it.

Chocolate Cup Cakes (Makes 24)
Ingredients:
3/4 cup unsweetened cocoa
1 1/2 cups all purpose flour
1 1/2 cups white sugar
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup water
3/4 cup buttermilk or non-fat plain yogurt
1/3 cup vegetable oil or melted butter
1 tsp vanilla extract

Directions:

• Preheat oven to 350 degrees Fahrenheit.
• Line 2 x 12 hole muffin tins with paper liners.
• In a large bowl, whisk together the cocoa, flour, sugar, baking soda, baking powder and salt until well mixed.
• In a second bowl, whisk together the eggs, water, buttermilk or yogurt, oil and vanilla.
• Pour the egg mixture into the flour mixture and stir well until no streaks of flour are visible.

• Fill each muffin cup equally with the batter - an ice cream or cookie scoop works well.

• Bake for approx. 15 minutes or when a toothpick, inserted in the center, come out clean.
• Transfer to a wire rack to cool.