2 cups cake flour
2/3 cup unsweetened cocoa powder
1 1/4 tsp baking soda
1/4 tsp salt
2 tbsp water
6 tbsp plain yogurt
1/3 cup water
3/4 cup unsalted butter, softened
1 3/4 cups granulated sugar
2 large eggs
1 1/2 tsp vanilla extract
Preheat oven to 350 degrees.
Line 24 muffin tins with paper liners; set aside.
In a large bowl, whisk the flour, cocoa powder, baking soda, and salt together.
In a small bowl, combine the water and yogurt.
In a separate large bowl, beat the butter using an electric mixer on medium to high speed until fluffy; add the sugar and beat about 3 minutes until light and fluffy. Add the eggs, one at a time, beating well after each. Beat in the vanilla extract.
With the mixer on low speed, add the flour/cocoa mixture alternately with the yogurt mixture and beat just until blended. Spoon mixture into the prepared muffin cups filling each 2/3s full.
Bake at 350 degrees for around 20 minutes until a wooden toothpick inserted in the centers comes out clean. Place on wire rack in the pan for 5 minutes to cool slightly. Remove from pans and cool completely on the wire rack/s.
Frost with your favorite frosting when completely cooled. Decorate as desired.
Yield: 2 dozen cupcakes