Eggless Chocolate Cupcakes Topped with M&M’s


1 cup of all purpose flour
1 cup of home-made yogurt
¾ cup of sugar
½ teaspoon of baking soda
teaspoon of baking powder
½ cup of olive oil
1 teaspoon of pure vanilla extract
½ cup of cocoa powder
1 tablespoon of M&M's (optional)


1. Preheat oven to 200°C. Grease a 9 muffin pan and line with liners. Beat the sugar and yogurt in a large bowl, for 5 minutes on high speed. Add baking powder and baking soda, beat in on low, and allow to stand for 3 minutes. You will find that bubbles appear. In a separate bowl, sift cocoa powder & flour together 2-3 times.
2. In the wet ingredient bowl, beat in the oil and vanilla extract. Next, slowly add the flour mixture in 4 lots, blending in well after each addition. Pour the batter in the prepared pan till about 3/4 level of each cup. Bake at 200 C for 10 minutes, reduce temperature to 170-180°C and bake for another 10-15 minutes or till a toothpick inserted into the cupcake comes out clean. Cool the cupcakes for 30 minutes and then overturn onto a plate.
3. Top with M&M's. AS many and as much you like. :)


This recipe is very versatile and you can even replace all purpose flour with half the quantity of whole wheat flour.