Steamed Cupcakes with Chocolate Ganache

Instructions

For the Vanilla Cupcakes:

1. Combine the egg and sugar in the bowl of an electric mixer. Beat on medium speed for about 5-7 minutes until light and fluffy. 
2. Add the yogurt, vegetable oil, and vanilla. Whisk for a few seconds to combine. 
3. Sift the flour, baking powder, and salt over the mixture. Fold the dry ingredients gently, being careful not to deflate the whipped eggs too much. 
4. Line 6 silicone cupcake liners or ramekins with paper liners and divide the batter evenly among the liners (about 2/3 full).
5. Transfer them to a steamer pot with boiling water over medium-low heat. Cover with the lid, and don’t open it before 15 minutes. 
6. Bake for about 15-20 minutes, or until a toothpick inserted in the center comes out clean. 
7. Allow the cupcakes to cool for about 5 minutes, remove them from the silicone liners, and transfer them to a wire rack to cool completely at room temperature. 

For the Chocolate Ganache:

1. Melt the chocolate using a double boiler or microwave in 30-second intervals, stirring until smooth. 
2. Add the milk and whisk until smooth. If the ganache is too thick, gradually add more milk, one teaspoon at a time.
3. *Note: If using semi-sweet chocolate, add 1 or 2 additional tablespoons of milk.
4. Make three holes in each cupcake using a skewer, then fill the holes using a piping bag fitted with a small round piping tip. 
5. Add some ganache on top and spread a thin layer over each cupcake. 
6. Store the cupcakes in an airtight container at room temperature for up to two days or refrigerate for up to 5 days.