Recipe: Everyday chocolate cupcakes

Dry ingredients get added all at once for this one-bowl recipe. Now I'm glad Sainsbury's was out of the cheap cocoa powder, because I had to buy the nicer stuff last time and it's really good.
Dry ingredients get added all at once for this one-bowl recipe. Now I’m glad Sainsbury’s was out of the cheap cocoa powder, because I had to buy the nicer stuff last time and it’s really good.

I made these for our pre-race W2 crew meal this evening after (a) realizing that I didn’t have that much time to use up the new bag of spelt flour I bought last weekend (oops) and (b) noticing that I actually had all the ingredients for this recipe except for the egg. One borrowed egg later (thanks Amanda!), I had dessert for some hungry rowers!

Letting the batter rest so the spelt can moisturize.
Letting the batter rest so the spelt can moisturize. (Sorry for the blurry photo; I was making these at about 6 am.)

This really is an everyday kind of recipe. It’s very un-fussy, doesn’t need a billion ingredients, and if you fit all the batter into one pan (which you easily could; my 15 cupcakes were a little on the under-filled side), it could come together in about half an hour!

Cooling out of the pan.
Cooling out of the pan.

Everyday Chocolate Cupcakes

Yield: 12-15 cupcakes.

Adapted from Smitten Kitchen.

1/4 c unsalted butter, softened
1 c firmly packed light brown sugar
1/2 c granulated sugar
1 large egg, at room temperature
1 c plain yogurt (+.25 c if using normal flour)
1 tsp vanilla extract
1.5 c wholegrain spelt flour
3/4 cup natural cocoa powder
1/2 tsp baking soda
1/4 tsp salt

Preheat the oven to 325 F/163 C. Butter and lightly flour a standard-sized muffin tin (or use liners). In a large bowl, cream together the butter and sugars until smooth. Add the egg and beat until slightly fluffy, then beat in the yogurt and vanilla. Don’t worry if the batter looks a little uneven. Sift the flour, cocoa, baking soda, and salt together right into your wet ingredients. Stir together with a spoon until blended but do not overmix. Scrape down the batter in the bowl, making sure the ingredients are well blended.

Spoon the batter into the prepared muffin cups, filling about 2/3 of the way. Bake for 18-20 minutes, rotating pan halfway through, or until a cake tester inserted into the center of the loaf comes out clean. If not using liners, cool in pan on a rack for about 10 to 15 minutes, at which point you can cool it the rest of the way out of the pan. If using liners, tilt the cupcakes immediately to cool to avoid soggy bottoms (and allow to cool completely before eating to prevent liners from sticking).

Serving suggestion: fresh berries and/or whipped cream!

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