I’m very impressed by this recipe. The texture is not dry, but it is not too moist, either. I wouldn’t call it crumbly. Ah, and my #1 favorite thing about it is that it is not too sweet. It’s just right for me.. You know those cupcakes that you feel you simply can’t have more than just one of? Well, happily, I feel that I could eat a whole lot more of these… Unfortunately, I’ve had to limit myself to only one so far, because I baked them for my meeting, which starts in about half an hour or so…
2 2/3 cups flour
1 1/4 cup + 2 tbsp unsweetened cocoa powder
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup yogurt
1 tsp vanilla
1 tsp almond extract
1 cup unsalted butter
2 cups sugar
1 1/4 cups strong coffee
Preheat the oven to 350 degrees. Line 2 standard 12-cup muffin tins with muffin liners. Set aside.
Sift flour, cocoa powder, baking powder, baking soda, and salt into a large bowl and mix well. Set aside.
Measure out the yogurt in a glass measuring a cup, and whisk in the vanilla and almond extract. Set aside.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar together. Add the eggs one at a time, scraping down the sides as needed. Alternate adding the flour and yogurt mixtures, half at a time, beginning with half of the flour mixture.
Again, scrape down the sides as needed. Beating at medium speed, pour in the coffee.
Divide the batter evenly among the muffin cups.
Bake for 20 to 25 minutes, or until the tops spring back slightly when touched. Allow to cool in the muffin tin for at least 10 minutes before transferring the cupcakes to a plate to cool completely.