epic FAIL*

After seeing them just yesterday, I tried to make these Chocolate Yogurt Snack Cakes at 11pm last night. I was that excited to make them that it seemed reasonable to cook at 11pm.

Tried being the operative word...

I'm not sure exactly what went wrong - i'm thinking it had something to do with expired oil? (who knew vegetable oil expired??? how come no one ever told me this before???)

They look pretty - i wish they tasted that way...

(*edit: ok, they seem to be better - but still not great - the second day... yes, even though i hated them, i brought them to work anyway... I think unexpired oil, cut down by just a little, would be a big improvement... also, the addition of ice cream would help...)

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Chocolate Yogurt Snack Cakes
courtesy of David Lebovitz’s The Sweet Life in Paris, via Smitten Kitchen, minor changes by me

7 ounces (200 grams) bittersweet or semisweet chocolate, coarsely chopped
1/2 cup (125 ml) vegetable oil
1/2 cup (125 ml) plain, 2% greek yogurt
1 cup (200 grams) sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups (200 grams) flour
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt

Preheat the oven to 350°F , line a 12-cup muffin tin with paper cupcake liners

Melt the chocolate with 1/4 cup of the oil, via microwave - first microwaving for 35 seconds, stiring, and then 1x or 2x more for 15 seconds each, stirring inbetween.

In another bowl, mix the remaining 1/4 cup oil with yougurt, sugar, eggs and vanilla and almond extracts.

In a large bowl, whisk the flour, baking powder, and salt. Make a well in the center of the flour mixture and pour in the yogurt mixture. Stir lightly a couple times, then add the melted chocolate and stir until just smooth.

Divide the batter among the muffin cups and bake for 25 minutes or until they feel barely set in the middle and a tester or toothpick comes out clean.

Remove from the oven and cool on a wire rack before serving