These chocolate muffins are moist and rich in chocolate flavour yet still soft and fluffy in texture. Sprinkle with some good-quality chocolate chips before baking to get a chocolate ooze with every bite!
Preheat oven to 190°C (conventional) / 180°C (convectional). (Note: oven temperature will be lowered during baking.)
Line cupcake tin with 8 paper liners.
Place chopped chocolate and cocoa powder in a measuring jug. Pour in boiling water and whisk until chocolate has melted and cocoa powder has dissolved.
60 grams dark chocolate, 35 grams cocoa powder, 90 grams boiling water
Add in butter and whisk until butter is melted and incorporated.
60 grams butter
Whisk in yogurt and milk (they can be cold from the refrigerator). This will bring down the temperature of the mixture. If mixture is still hot, set aside until it cools to room temperature.
60 grams yogurt, 60 grams milk
Whisk in egg, vanilla and salt.
1 egg, ½ teaspoon vanilla, ¼ teaspoon salt
In a mixing bowl, sift flour, caster sugar, brown sugar, baking powder and baking soda to get rid of lumps. Then take a whisk and whisk until well-mixed.
105 grams all-purpose flour, 70 grams caster sugar, 70 grams brown sugar, ½ teaspoon baking powder, ¼ teaspoon baking soda
Assembly and Bake
Pour the wet ingredients into the dry ingredients. Whisk well until completely incorporated. Use a rubber spatula and scrape the bottom of the mixing bowl to ensure the batter is well-mixed.
Pour the batter back into the measuring cup (for easy pouring). Alternatively, you can use an ice cream scoop to scoop the batter. Divide the batter among the 8 liners, it will be about 90% full.
Sprinkle a little topping such as chocolate chips, nuts etc on top of the batter if desired. Fill empty cupcake holes with a little water to prevent the tin from scorching.
Place cupcake tin in the oven. Lower oven temperature to 170°C (conventional) / 160°C (convectional). Bake for 20 to 25 minutes until a skewer inserted to the centre of the muffin comes out clean.
Let muffins cool in the tin for 5 minutes, then remove and let muffins cool completely on the wire rack.
The muffins are best on the day that they are made when they are still warm. They can be kept at room temperature in an airtight container for 2 to 3 days; or in the refrigerator for 5 to 7 days. Microwave or toast lightly before serving if desired.