Super Easy Chocolate Chip Cupcakes

Instructions

For the Cake:

1. Line a muffin tin with 12 paper liners. Set it aside. 
2. Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cupcakes. 
3. Place the egg in a medium bowl and mix for about 1 minute using a wire whisk. 
4. Add the yogurt, melted butter, and vanilla. Whisk until well combined and set it aside. 
5. Sift the flour, baking powder, salt, and sugar in a large bowl. Add the chocolate chips and stir to combine the dry ingredients. 
6. Pour the wet ingredients mixture over the dry ingredients and stir gently with a spatula until just combined. Stir as little as you can. Don't overmix the batter.
7. The batter may get thicker if you use a thicker yogurt (like Greek yogurt).
8. Fill the cupcake liners about 2/3 full. 
9. Bake for about 20 to 25 minutes or until a toothpick inserted in the center comes out clean. 
10. Transfer the cupcakes to a wire rack and let them cool completely at room temperature. 

For the Chocolate Ganache Frosting:

1. Combine the chocolate and cream in a medium bowl. Microwave in 30-second intervals, stirring until smooth. 
2. *Note: For milk chocolate ganache, use 1/3 cup (80g) of heavy cream. 
3. Let it cool at room temperature for about 2 hours to set or refrigerate for about 30-40 minutes to speed up the process, stirring every 10 minutes until the desired consistency. 
4. Place about 1 tablespoon of ganache on top of each cupcake and spread it using a small spatula or spoon. 
5. If not consumed on the same day, keep the cupcakes refrigerated and remove them from the fridge about 30 minutes before serving.