Don’t you love the sound of a snack cake? It sounds like an after-school snack. But these aren’t at all like the Little Debbie variety…they’re really a cross between a brownie and a cupcake. Chocolately and slightly dense like a brownie, but still light and not too rich. These are great to make ahead because they will keep for a few days. You can serve them as is, or with a dollop of whipped cream or ice cream. This recipe comes from David Leibowitz via Smitten Kitchen and makes 12 cakes.
Ingredients:
7 ounces semisweet chocolate, chopped (I used semi-sweet chocolate chips)
1/2 c vegetable oil
1/2 c plain whole-milk yogurt
1 c sugar
3 large eggs at room temperature
1 t vanilla extract
1 1/2 c all-purpose flour
1 1/2 t baking powder
1/2 t coarse salt
Directions:
Preheat oven to 350 degrees and grease or line a 12-cup muffin tin. In a double boiler over simmering water, melt chocolate with 1/4 c vegetable oil. Stir until smooth and remove from heat.
In a medium bowl, mix the remaining 1/4 c oil with the yogurt, sugar, eggs and vanilla extract.
In a large bowl, whisk together the flour, baking powder and salt. Make a well in the center of the flour mixture and pour the yogurt mixture into the center of the well. Stir the wet and dry ingredients together a few times, then add melted chocolate and stir until just smooth.
Divide the batter among the muffin tin cups and bake for 20-25 minutes until they seem barely set in the middle and a cake tester comes out clean. Let cool and remove from muffin pan, then serve.
