- 1 ¾ c. unbleached all-purpose flour
- 1 c. granulated sugar
- ¾ c. unsweetened cocoa powder
- ¾ c. nonfat plain yogurt
- 1 tsp baking soda
- 5 Espresso (7 ½ ounces total)
- ¼ tsp salt
- ½ c. vegetable oil
Preheat the oven to 350 degrees F. Butter and flour a 9-inch Bundt pan.
Sift together the flour, cocoa powder, baking soda, and salt into a large mixing bowl. In another large bowl, mix together the sugar, yogurt, espresso, and oil until well blended. Pour the liquid ingredients into the flour mixture and mix together just until blended. Spoon the batter into the prepared pan, smooth with a spatula, and bake 30 minutes, or until a tester comes out clean. Remove from the oven and let cool 10 minutes before removing from the pan.8 servings
Cupcakes take about 15 - 20 minutes in the oven.