Another from the backlog; sorry about that!
I don’t like yogurt. Never really have. The sourness and the consistency combine to make something I have a hard time swallowing. I know it’s amazingly good for you and probably shaves pounds off your waistline and puts hair on your chest and everything, but now that I’m a grown-up, I refuse to eat something that’s “good for you” if I just plain don’t like it. (That’s part of what being a grownup is, right? The first rule of Grownup Club, as we say in our house, is that YOU get to decide what the rules of Grownup Club are.)
Yet on one of those ill-planned shopping trips accompanied by hunger, I was somehow sucked in by a display of Greek yogurt at something like seventy cents a cup. I bought three, let them linger in the fridge for a while, and then broke them out last weekend when a friend came over. T is planning to start a baked-goods stall at the farmer’s market down near where he lives, which is awesome. When I first met T, he made awesome snickerdoodles; now, he makes awesome snickerdoodles and biscotti. In the spirit of Baking Saturday, I made Smitten Kitchen’s Chocolate Yogurt Snack Cakes.
These would make adorable mini-muffin-shaped snacks, but all I have are two pans of very large muffin shapes, so the recipe made twelve. They’re so rich that I couldn’t eat more than half of one at a time, but between me, three housemates, T, and T’s dad, they didn’t last. 🙂
Chocolate Yogurt Snack Cakes
- Preheat the oven to 350 and get out your cupcake liners. You don’t have to use the Valentine’s day ones you picked up on sale when you were raiding Target for cheap candy, but go right ahead if they’re still hanging around.
- Chop seven ounces or so of chocolate (or, if you’re me, find a bag of chopped chocolate in your pantry from CHRISTMAS, then add some more), and place in a bowl with a quarter-cup of neutral vegetable oil. Place over pot of boiling water, preferably one which contains pasta, or perhaps your attempt at candied orange slices. (No post about those; they really didn’t turn out very well.) Stir until chocolate is deliciously melted.
- In another bowl, while that’s melting, mix half a cup of yogurt (about half of one Fage individual-size cup), a quarter-cup of oil, one cup of sugar, three eggs, and a splash each of vanilla and almond extracts.
- Pour your liquid mixture on top of a cup and a half of flour, a pinch of salt, and one-and-a-half teaspoons of baking powder. The original recipe says to make a well, to which I responded: there’s more liquid than solid here! The heck with a well, that’s a volcano! (Oh so witty.)
- Stir that whole mess until incorporated, then add the melted chocolate. Stir the heck out of it.
- Divide your batter evenly among your muffin cups. Bake for twenty to twenty-five minutes; mine were pretty much perfect at twenty-three.
- Remove from oven, stack on plate, and chow down. 😀