cupcakes with frosing in line

Chocolate Mocha

September 26, 2017lifepatisserie

I found this chocolate cake recipe in a magazine long time ago and somehow I always come back to it, to me it is perfectly light and moist.  You can control how intense the chocolate taste should be, I always want mine quite intense so you just use less chocolate powder if that is not what you want. I also normally use Valrhona 100% Cacao which I absolutely think gives the best taste. You can use this recipe for both cakes and cupcakes. Here I use it for cupcakes and have topped it with mocha frosting.

cupcake form woth chocolate batter

cupcakes with frosting


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Chocolate Cupcakes

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  • Author: Life Patisserie
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40
  • Yield: 14 1x


Perfectly light and moist chocolate cupcakes.



250 gr Flour

150 gr Sugar

150 gr Brown Sugar

4 tbsp raw Cacao Powder

1 tsp Baking Powder

1 tsp Baking Soda

1/2 tsp Salt

2/3 cup Milk

1/2 cup Greek Yogurt / Skyr

125 gr soft Butter, I use half butter and half oil

1 tsp Vanilla Essence


Preheat your oven to 180°C ( 350°F).

This is the easy part and no tricks, you simply put all the ingredients in a bowl and stir them together, I use the paddle on my Kitchen Aid and stir for about a minute on medium speed.

Fill the cupcake forms at about 2/3 put in the oven and bake for about 25 minutes.



[yumprint-recipe id=’21’] 


chocolate cupcakes with mocha frosting



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