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Seriously Spongy Double Chocolate Cupcakes

What you need: 

Cup Cakes:
4 1/2 oz (125g) vegan margarine
2 1/2 oz (75g) sugar
2 oz (55g) vegan cocoa
7 oz (200g) plain flour
9oz (250g) vegan fruity flavored yogurt
1 1/2 teaspoon of baking powder
1 teaspoon vanilla essence
olive oil spray
Buttercream Icing:
vegan cocoa
vegan margarine
vegan icing sugar
vanilla essence

What you do: 

You will need muffin/cupcake cases for this recipe.
These cupcakes are seriously spongy and do not stick to the cupcake cases!
Preheat oven to 180 degrees.
Sieve the flour, cocoa and baking powder into a large bowl.
In a saucepan, melt the margarine and sugar until liquidy. Add to the flour mixture.
Add the yogurt and vanilla essence. Use a wooden spoon to combine the ingredients. If the yogurt you used had too many fruity 'bits' in it, you'll find they'll start to separate themselves at this point. If you don't want them in there, you can remove them at this time.
Lay out up to 9 cupcake cases onto a baking tray. Squirt each one with a tiny bit of olive oil. Add a generous spoon of the chocolate mixture to each case until all the mixture is gone. Even up each muffin with a spoon.
Bake for 10-15 minutes. They will be ready when you are able to push a fork into them and have the fork come up dry.
Allow to cool.
To make the frosting, sieve some icing sugar into a bowl. Add a tiny amount of vanilla essence, a spoon of margarine and a teaspoon or two of cocoa powder. Use a hand whisk to create a buttercream. If the mixture is too dry, add a little water. If the mixture isn't sweet enough, add more icing sugar. Keep building up until you have enough frosting, and that it is to your taste. It should resemble a thick cream.
Use the back of a teaspoon to press the icing down against the top of each each muffin.
Refrigerate until the icing has set.
Modifications:
Add a handful of chocolate chips (for triple chocolate!) or chopped nuts when mixing the flour and cocoa with the liquid ingredients.

Preparation Time: 
20 minutes
Cooking Time: 
Servings: 
6-9
Recipe Category: 

SO HOW'D IT GO?

Here are the (very close) conversions to US measurements:

1/2 cup margarine
1/3 cup sugar
1/4 cup cocoa
4/5- 1 cup flour
1 C fruity yogurt (1 and 1/3 small yogurt containers)
1.5 teaspoons baking powder
1 teaspoon vanilla

....

Bake at 350' F

I was disappointed in these cupcakes.  I cooked them for 22 minutes, until the tops became a little dry and crusty, and the middle was still soft dough.  (I have an electric oven.)

Also, while they tasted a little like chocolate on first bite, the aftertaste was very strongly the raspberry yogurt I used in the batter.

Cooking them longer on a lower setting will thoroughly cook them... I'd guess 325'F.

Also, a good frosting may mask the taste of the fruity yogurt, or you can just use plain vanilla yogurt.

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is this really supposed to be 180 degrees????  :-\
this has been in the oven for 15 mins and it is still like batter!

I'm guessing they mean 180 celcius, which is about 350 fahrenheit.

180 Celcius is definately not going to cook your cupcakes.

thanks BV.
i ended up putting them in the oven at 180 F. and they were still batter by 15 mins, so i jacked it up to 350 F.
it was still a bust.
the batter was tasty, but after struggling w/ figuring measurements out...its like a science experiment and entirely frustrating b/c nothing is EXACTLY a cup of this or 1/4 cup of that!
finally, i mixed it up, and like i said, the batter was tasty and promising...put it in the pan (12 muffins) and was completely frustrated w/ the temp issue.

i cooked them for maybe 20 mins at 350 F (on top of the time spent at 180 F)... they still sank and were raw on the bottoms. i put them in a few mins longer, but they were a lost cause.

i made my own buttercream frosting, which was good and is definately needed to be eaten on these cupcakes. they are not spongy at all, and the taste is okay, not great.
overall, a frustrating disaster and a waste of time and ingredients. i wont bother making these again, its too complicated to figure out all the math and then to have them fail! poo.

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is this really supposed to be 180 degrees????  :-\
this has been in the oven for 15 mins and it is still like batter!

I'm guessing they mean 180 celcius, which is about 350 fahrenheit.

180 Celcius is definately not going to cook your cupcakes.

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is this really supposed to be 180 degrees????  :-\
this has been in the oven for 15 mins and it is still like batter!

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BCSH: http://www.onlineconversion.com/volume.htm will proberly help you  ;)

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Anonymous

How many tablespoons or cups do these measurements equal?
4 1/2 oz (125g) vegan margarine
2 1/2 oz (75g) sugar
2 oz (55g) vegan cocoa
7 oz (200g) plain flour

By the way, thanks for putting these in metric and imperial, sorry to be a pain - my scales are broken.

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these are so damn cute!! i deviated and used the german chocolate coconut icing from this site b/c i was out of confectioner's sugar, and they smell SOOO delish! i made little baby cupcakes.

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