Ultra Moist Chocolate Cupcakes

Ingredients

• 2 units Eggs (medium size)
• 1 pinch Salt
• 11 g Baking powder
• 25 g Unsweetened cocoa powder
• 1 packet Vanilla sugar or vanilla flavoring
• 100 g Granulated sugar
• 125 g Plain unsweetened yogurt (equivalent to a 125 g pot)
• 120 g Type 45 flour
• 100 g Sunflower oil (about 7 tablespoons)
• 30 g Chocolate chips (a small handful, optional)
• 20 g Spread (like Nutella) (for molten center or decoration, optional)

Instructions

1. Preheat the oven and prepare the pan

   Turn on the oven to convection mode at 180 °C. Place the paper liners in the cupcake pan.

   Time: PT10M

   Temperature: 180°C

2. Mix the eggs, sugar, vanilla sugar and salt

   In the bowl, add the two eggs, 100 g of sugar, the packet of vanilla sugar and a pinch of salt. Whisk vigorously for about 1 minute until the sugar begins to dissolve and the mixture becomes slightly foamy.

   Time: PT5M

3. Incorporate the yogurt and oil

   Add the plain yogurt (125 g) then the sunflower oil (100 g). Mix gently until you obtain a homogeneous batter.

   Time: PT2M

4. Sift the dry ingredients and fold them in

   In another bowl, sift the cocoa, flour and baking powder. Pour this dry mixture into the batter and fold gently with the spatula until no flour traces remain.

   Time: PT3M

5. Add the chocolate chips (and the spread if desired)

   Fold in the chocolate chips. If you want a molten center, drop a small spoonful of spread in the centre of each liner before pouring the batter.

   Time: PT1M

6. Fill the liners

   With a spoon or small ladle, fill each liner up to two‑thirds at most.

   Time: PT2M

7. Bake

   Place the cupcakes in the oven and bake for 15 to 18 minutes. Check doneness by inserting a toothpick in the centre: it should come out with a few moist crumbs.

   Time: PT18M

   Temperature: 180°C

8. Cool and decorate

   Remove the pan, let the cupcakes cool for 5 minutes on a rack, then take out the liners. Decorate with spread, colored sugar pearls or any topping of your choice.

   Time: PT5M

Nutrition Facts

Calories

180

Protein

2.5 g

Carbohydrates

21 g

Fat

10 g

Fiber

1 g

Ingredient Substitutions

• Instead of Eggs: Apple sauce puree (for egg-free version)
• Instead of Salt: Sea salt
• Instead of Baking powder: Baking soda + cream of tartar
• Instead of Unsweetened cocoa powder: Dutch-processed cocoa
• Instead of Vanilla sugar or vanilla flavoring: Vanilla extract + sugar
• Instead of Granulated sugar: Cane sugar
• Instead of Plain unsweetened yogurt: Buttermilk, Quark
• Instead of Type 45 flour: All‑purpose flour
• Instead of Sunflower oil: Canola oil, Melted butter
• Instead of Chocolate chips: Chopped dark chocolate
• Instead of Spread (like Nutella): Homemade hazelnut spread

Equipment Needed

• Mixing bowl
• Whisk or electric mixer
• Sieve or fine mesh strainer
• Kitchen scale
• Measuring spoons
• Silicone spatula
• Cupcake pan with paper liners
• Oven
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Beat the eggs with the sugar until fully dissolved.
• Sift the dry ingredients to avoid lumps.
• Do not overbake the cupcakes to keep them moist.

Chef Tips from the Video

• Use eggs at room temperature for better volume.
• For a more intense flavor, add 1 tsp of vanilla extract in addition to the vanilla sugar.
• Replace the oil with melted butter for a richer taste.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Wrapped individually in cling film, they keep up to 2 months.

Room temperature: At room temperature, they stay moist for up to 1 day.

Make-Ahead Tips

• The batter can be prepared ahead and kept in the refrigerator for 30 minutes before baking.
• Baked cupcakes store well and can be decorated the same day or the next.