- semisweet chocolate - 200 Grams
- vegetable oil - 1/2 cup
- yogurt - 1/2 cup
- sugar - 1 cup
- eggs - 3 pieces
- vanilla extract - 1 teaspoon
- almond extract - 1/2 teaspoonfuls
- wheat flour - 1 1/2 cups
- baking powder - 1 1/2 teaspoons
- salt - 1/2 teaspoonfuls
1. Preheat the oven to 175 degrees. Put into the compartments of the form for kapekeykov paper liners or lightly oil the form. Chop the chocolate. In a bowl, mounted over a pot of boiling water, melt the chocolate with 1/4 cup vegetable oil. As soon as the chocolate melts, remove from heat. Alternatively, you can do this in a microwave oven, heating for 30 seconds, and then stirring and heating for another 15 seconds. In another bowl, mix the remaining 1/4 cup of butter with yoghurt, sugar, eggs, vanilla and almond extracts. 2. In a large bowl, mix the flour, baking powder and salt. Make a groove in the center of the flour and pour the yoghurt mixture. Stir a couple of times, and then add the melted chocolate and stir until homogeneous. 3. Divide the dough into mold compartments and bake for 20-25 minutes until the toothpick inserted in the center will not come out clean. Then remove from the oven and cool on the grate. 4. Serve with coffee, whipped cream and berries. If desired, sprinkle with powdered sugar. Cupcakes can be made in advance and stored in a sealed container at room temperature for four days.
Servings: 3-4