DORIE GREENSPAN’S COCOA CUPCAKES

Serves 12 Make ahead:

The yogurt for the optional topping needs to drain for at least 1 hour (and up to 1 day in advance). The topping can be refrigerated a day in advance.

For the topping (optional):

1 cup (250 mL) plain non-fat Greek-style yogurt 1 tsp (5 mL) vanilla extract ¼ cup (60 mL) confectioners’ sugar Pinch salt Sprinkles, for finishing

For the cupcakes:

1 cup (250 mL) flour ¼ cup (60 mL) unsweetened cocoa powder (may use Dutch-process cocoa powder) ½ tsp (2.5 mL) ground cinnamon ¼ tsp (1 mL) baking powder ¼ tsp (1 mL) baking soda 8 tbsp (120 mL or 1 stick) unsalted butter, at room temperature ⅔ cup (160 mL) granulated sugar ¼ tsp (1 mL) fine sea salt 2 large eggs, at room temperature ¾ tsp (4 mL) vanilla extract ½ cup (125 mL) regular or lowfat buttermilk, room temperature ½ cup (125 mL) mini chocolate chips (optional)

To make the optional topping:

1. Line a fine-mesh strainer with damp cheesecloth or a double thickness of damp paper towels and set it over a bowl.

2. Spoon the yogurt into the strainer, cover with plastic wrap and refrigerate for 1 hour (or for up to 1 day).

3. One hour before you want to use the topping, spill whatever liquid has accumulated out of the bowl and wipe the bowl dry.

4. Scrape the yogurt into the bowl, then whisk in the vanilla extract, confectioners’ sugar and salt. Cover and refrigerate (for up to 1 day).

For the cupcakes:

1. Preheat the oven to 350 F (175 C). Drop paper cupcake liners into a 12-cup muffin pan or grease the wells with cooking oil spray.

2. Place the flour in a bowl. Sift the cocoa powder over the flour, then add the cinnamon, baking powder and baking soda. Stir to incorporate.

3. Combine the butter, granulated sugar and salt in the bowl of a stand mixer or hand-held electric mixer; beat on medium speed for about 3 minutes or until smooth.

4. On medium speed, add the eggs one at a time, beating for a minute between each addition, then add the vanilla extract.

5. Reduce the speed to low and add half the flour mixture. Once that is almost incorporated, add all the buttermilk and, once that is incorporated, follow with the remaining flour mixture. When the batter is smooth, mix in the chips if you’re using them.

6. Divide the batter evenly among the paper liners or greased muffin wells.

7. Bake (middle rack) the cupcakes for 18 to 21 minutes or until they are peaked and puffed and spring back when pressed lightly; a tester inserted into the centre of the cupcakes will come out clean. Transfer to a wire rack (in the pan); let them cool to room temperature — or don’t: These are good warm, unadorned.

8. If you’ve opted for the topping, apply just before serving, either on top or thinly spread over cupcake halves. Decorate with sprinkles, if desired.