100 grams unsalted butter, softened, for the frosting
175 grams icing sugar, for the frosting
25 grams cocoa powder, for the frosting
Preparation
20 mins
0 mins
Low
Preheat the oven to 350 ºF (180 ºC). Sift the flour, baking powder, and cocoa into a bowl. Add the sugar, salt, and butter. Mix until crumbly. In another bowl, beat the eggs, milk, vanilla extract, and yogurt until well combined.
Gradually add the egg mixture to the flour mixture. Mix gently until smooth. Place liners in 2 cupcake molds. Carefully pour the mixture into the liners, filling them halfway.
Bake for 20 to 25 minutes, or until the cupcakes are slightly golden and flexible to the touch. Leave in the molds for a few minutes, then transfer the liners to a rack and let cool.
For the frosting: beat the butter, powdered sugar, and cocoa until smooth.
Apply the frosting with a spoon, smoothing the surface with the back moistened in warm water, or use a piping bag.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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