Come on, do you have your oven mittens ready?
Preparation time: 20 minutes
Baking time: 20 minutes
Servings: 12
Ingredients
- 1/2 cup Coconut oil
- 2 eggs, whole, at room temperature
- 1/2 cup Greek yogurt (or Labneh if available)
- 1 cup natural raw cane sugar
- 1 cup all- purpose white flour
- 1 tsp Baking Powder
- 1 tsp vanilla extract or 1/4 tsp vanilla powder
- 1 tsp lemon zest
- 1/4 tsp salt
- 1/4 cup chocolate chips
- 3/4 cup Nutella
Preparation:
- Preheat the oven to 200⁰C(395F⁰). Line a regular cupcake tin with baking cupcake sheets.
- Cream the oil and sugar in a small bowl with electrical beaters until light and fluffy. Gradually, blend in the eggs, beating well after each addition.
- Combine the yogurt and vanilla. Keep blending for 2 minutes, scraping the bowl occasionally.
- Gradually, spoon the flour and baking powder. Keep mixing until the batter is well combined for about 1 minute.
- Using a medium ice cream scooper, fill 1/3 of each cupcake hole. Add 1 tbsp of Nutella, then top with cupcake batter to fill ,in total, the three- quarters of the cupcake whole.
- Sprinkle the top with chocolate chips.
- Bake for 20 minutes until a tooth pick comes out clean when inserted in the center of the cupcake.
- Leave the cupcakes for 10 minutes before transferring them onto a wire rack to cool completely.
If you try this recipe share your pictures with me either on a comment below, or on my FB page or my instagram page
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