Anything with chocolate in the name is sure to please in this house! This week's recipe was chosen by Clara of I Heart Food4Thought.It seems lots of people had problems with the cupcakes being dry so I decided to use greek yoghurt instead of buttermilk and used a very rounded 1/2 cup of it for extra moisture. I also kept a really close eye on them while baking. They ended up need only 18.5 minutes instead of the 22 to 25 Dorie suggests.
While I toyed with the idea of Halloween style decorations I decided against it for a few reasons. Firstly that Halloween isn't recognised here at all so there aren't a whole lot of orange and black anything and secondly, I'm very anti food dye at the best of times but particularly now which limited my choices even further!
So I went with toasted flaked almonds both for flavour and crunch and it was perfect.
The taste test ...Oh my god. These were anything but dry! I found them rich, fudgy and intensely chocolatey ... and that was before I added the glaze. Hubs loved them too, managing to eat 2 of them after a slice of pie and a slab of steamed pudding (both of which I will be posting about in the coming days)!
Next week another first for me - Rugelach
Way to make the recipe your own adding the greek yogurt! Love the toasted almond variation too. Thanks for baking with me this week!
ReplyDeleteClara @ iheartfood4thought
Greek yogurt sounds wonderful, I wish I could find that around me. The sliced almonds probably gave them just the right textural contrast.
ReplyDeleteThese look scrumptious! I liked them as is with the buttermilk, but as I have some Greek yoghurt living in my fruidge, I can try them again soon with teh yoghurt.
ReplyDeleteI have greek yogurt in the fridge and never thought of subbing that! I will have to remember for next time. I ended up "souring" my milk with lemon juice. My cupcakes came out nice and moist too. They didn't last long at all!
ReplyDeleteLove the toasted almonds!
Love the choice of almonds.
ReplyDeleteI thought they were white chocolate shavings.
Super.
Mmmm, these look amazing. Who knew cupcakes could go black-tie? These look sophisticated.
ReplyDeleteI like the changes you made. I will have to try your version. They look amazing!
ReplyDeleteAdding yogurt sounds like a great idea! I wonder if that somehow helped them to intensify the chocolate. Mine weren't overly chocolaty at all :-(
ReplyDeletethose are so cute! i didn't go halloween, either...
ReplyDeleteThey certainly look rich and very moist! :D Good call with the yogurt, methinks.
ReplyDelete