Very good to all! Today I bring you the recipe that I prepared last week and that I liked so much at home 🙂 I’m talking about these cupcakes with yogurt, chocolate and cherries! That have a heart of melted chocolate, the tenderness of the buns that have yogurt on the base and the flavor of the season, so elegant and delicious that the combination of cherries with chocolate gives.

For these muffins I have used a vanilla flavored soy yogurt. I love using these to make cupcakes, scones, and muffins because it gives them so much flavor and character. Then, to accompany that sweetness, I have used chocolate chips. As I have always recommended: it is much cheaper to buy a bar of dark chocolate (in Cónsum and Mercadona you have a white, cheap and vegan brand) and chop it ourselves than to buy «chocolate chips» as such, since a package can cost you more €3.

Ingredients

195 g of pastry flour (or replace with wheat flour)
8 g of baking powder (1 small tsp)
20 cherries (+ reserve to decorate on top)
3 tablespoons of liquid vanilla
3 tablespoons of agave syrup
250 ml of vanilla-flavored soy yogurt
250 ml of soy milk + reserve
1/3 cup of olive oil
1/2 bar of dark chocolate to melt
1/3 bar of regular dark chocolate (to chop and make chips)
13 muffin tins , preferably silicone

Step by step

  1. In a large bowl, mix the 195 grams of pastry flour with 1 tsp of baking powder (about 8 grams) and 250 ml of soy yogurt.
    We mix the flour, yeast and soy yogurt.

    We mix the flour, yeast and soy yogurt.< /p>

  2. Then add 1/3 cup of olive oil and mix. (sorry, I forgot to take a picture of it, that’s why you won’t see it on the carousel below)
  3. Add 200 ml of soy milk, 3 tbsp. soups of agave syrup and the nuggets from 1/3 of a chocolate bar (reserving a handful for later).
  4. Mix well, until you get a creamy and homogeneous mixture.
  5. Add another 50 ml of vegetable milk, and mix again.
    We add the vegetable milk, syrup and chocolate.

    We add the vegetable milk, syrup and chocolate.

  6. Add the chopped cherries (be careful not to let the inner stone slip through) and reserve a few for decoration.
  7. Add 3 tbsp. soups of liquid vanilla to the dough and pre-heat the oven to 180 gr with a fan.
  8. Fill the cupcake molds to 1/3 of their height.
  9. Place in the center a few pieces of chocolate, so that they melt during baking.
  10. Then, cover with dough, until filling 2/3 of the height of the mold (if you fill it too much it can overflow).
  11. < li>We bake for about 30 minutes at 180 degrees, until it has risen. To check if the inside is dry, you can prick with a stick after 25 minutes of baking. If it’s ready, it should come out dry (if it comes out stained only with chocolate, that’s fine, because the inside should be melted chocolate, the important thing is that the dough is well done).

  12. Let the cupcakes cool.< /li>
  13. Meanwhile, we are going to melt the chocolate in a bain-marie. To do this, we place the melting chocolate inside a cup, and in turn we place the cup inside a pot with water that covers up to half the height of the cup.
  14. We keep the pot at a gently boiling, so that little by little the chocolate melts.
  15. Add a splash of soy milk to that cup and mix with the chocolate that has already melted. I like to add it to make the creamiest chocolate and that later, when it rests, it stays creamy and not so dense.
  16. When the muffins are no longer hot, we unmold them and bathe them with a little dark chocolate to melt.
  17. Let the chocolate cool a bit, and when it starts to thicken, place the cherry on top. If you put the cherry just added the chocolate, being hot, you can drain everything. It is better to let the chocolate thicken a bit.
    We add the cherries, vanilla and assemble.

    Add the cherries, vanilla and assemble.

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