These are easy one-bowl chocolate cupcakes made from flour, cocoa, eggs and yoghurt. The glaze is made out of instant coffee and butter. They turned out amazingly soft and were great with tea.

I referred this recipe from Simply Vegetarian Blog which was actually adapted from Martha Stewarts famous one bowl cupcakes.

Ingredients

For Cupcake

1&1/2 cups sugar

1&1/2 cups all-purpose flour

3/4 cups unsweetened cocoa powder,

1/2 tablespoon baking soda

3/4 teaspoons baking powder

3/4 teaspoons salt

3/4 cups yogurt

1/4 cup + 2 tbsp cup vegetable oil

2 small eggs

1 teaspoons pure vanilla extract

For Glaze

½ cup butter

1 cup powdered sugar

1 tbsp instant coffee powder

For Garnishing

Chocolate Brittle

Method

Preheat oven to 350 degrees. Line standard muffin cups with paper liner. In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Add yoghurt, vegetable oil, and 1 1/2 cups warm water; whisk to combine. Add eggs and vanilla extract and whisk until smooth.

Divide batter among muffin cups (filling each about 2/3 full) and bake until a toothpick inserted in center of cupcake comes out with a few moist crumbs attached, 20 to 25 minutes. Let cool in pans on wire racks, 5 minutes, then transfer cupcakes to racks and let cool completely.

Prepare the glaze by whisking butter well. Add sugar and coffee and whisk one more time.

Make sure that the cupcakes are cool. Lastly spread the glaze and garnish them with some chocolate brittle.