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Chocolate Yogurt Snack Cakes

July 8, 2009

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.

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