INGREDIENTS
For the cupcakes:
- 340 g (1 1/2 cup) castor sugar
- 2 large eggs
- 375 ml (1 ½ cup) vegetable oil
- 250 g (1 cup) Clover Classic Yoghurt Based Dairy Snack, Plain
- 80 ml (1/3 cup) strong coffee (1 tablespoon instant coffee works well)
- 1 teaspoon vanilla essence
- 120 g (1 cup) cocoa powder, sifted
- 180 g (1 1/2 cup) cake flour, sifted
- 1 teaspoon baking powder
- pinch of salt
For the frosting:
- 250 g Clover Farmstyle Salted Butter, room temperature
- 500 g (4 cups) icing sugar, sifted
- 2 tablespoons cocoa powder, sifted
- 1 teaspoon vanilla extract
- 15 ml (1 tablespoon) Clover Fresh Full Cream Milk
To decorate:
- Dark, milk and white chocolate balls
Method
For the cupcakes:
- Preheat oven to 180oC
- Grease and line cupcake trays.
- Using an electric mixer beat the sugar and eggs until light and fluffy.
- Slowly pour in the oil while mixing.
- Fold in the yoghurt, coffee, and vanilla extract.
- Sift in the flour, cocoa, baking powder, and salt together.
- Fold the flour mix into the yoghurt mixture until well combined.
- Scoop the batter into cupcake liners and bake for 18 – 20 minutes.
- Remove from the oven; allow to stand in the cupcake pan for two minutes. Remove the cupcakes from the pan and place it on a drying rack until completely cooled.
For the frosting:
- Beat the butter, icing sugar, cocoa powder and vanilla essence on high speed until light and fluffy.
- Add the milk and mix until well combined.
- Scoop into a piping bag and ice the cupcakes. (If you don’t have a piping bag you can just smear the icing on the cupcakes.)
To decorate:
- Place chocolate balls on top of the icing and arrange on a pretty cake stand.
TIP:
- Get creative with your toppings by using fresh edible flowers, shavings of dark chocolate or fresh berries.
