CUPCAKES

• Preheat oven to 350ºF and line a standard 12-cup muffin pan with cupcake liners; set aside.
• In a bowl, add shaved chocolate, cocoa powder and espresso coffee. Pour in boiling water and stir until the mixture is smooth but still thick; set aside.
• In a medium bowl, combine flour, baking powder, baking soda, and salt. Whisk until blended and set aside.
• In the bowl of a stand mixer, add eggs, both sugars and oil. Using the paddle attachment, process on speed 6 until smooth, about a minute.
• Add cooled chocolate mixture, pure vanilla extract and process on medium-low speed until mixed, about 15 seconds.
• Add half dry ingredients and half vanilla yogurt. On low speed, mix until just combined before adding the remaining dry ingredients and yogurt. Once again, process until just combined – don’t overmix – and clean the sides and the bottom of the bowl as needed.
• Evenly spoon the batter into prepared pan and transfer to the preheated oven. Bake for 19 to 22 minutes or until a cake tester inserted in the center comes out clean with just a few crumbs.
• Remove from the heat and allow to cool completely before decorating with raspberry cream cheese frosting.