Greek Yogurt & Chocolate Cupcake

• To make the chocolate cupcakes, adjust the oven rack to the middle position and preheat the oven to 175C° /  350F° 30 minutes before baking. 
   
•  → Make sure the butter is at room temp. The butter should give some when you press on it, but it should not look greasy or runny. The ideal temperature for the butter is 20C°/ 22C° / 68C°/ 72F°. Using a digital thermometer is the best way to know. 
   
• It is also important that the eggs are at room temperature, as it can break the mixture if they are too cold. They won't emulsify or whip up with enough air to create a good rise in your cupcakes. The ideal temperature for the egg is 20C°/ 22C° / 68C°/ 72F°. 
   
• Line two 12-cup cupcake pans with standard-size cupcake liners. You can also use cupcake cups, as seen in the photo above, which gives you a higher cupcake look.
   
• Sift together the 350-gram all-purpose flour, two teaspoons of baking powder, and one teaspoon of baking soda in a medium bowl. Add 1/2 teaspoon fine sea salt ( omit if using salted butter). Give it a quick whisk to combine and set aside for now.
   
• In a medium bowl, add 125-gram unsweetened cocoa powder and 250 grams of strongly brewed fresh coffee or espresso, and give it a quick whisk until smooth ( the temperature of the mixture will now be around  (42C°/107.6F°), Add 300-gram Greek Yogurt 6% give it quick whisk until combined and smooth. The temperature of the mixture will now be around 22C°/71.6F° Wich is the ideal temperature.
   
• Place the 250-gram salted or unsalted butter ( diced) and three teaspoon vanilla bean paste (or pure vanilla extract)  in the bowl of a stand mixer fitted with the paddle or whisk attachment. Turn to medium-low speed and cream the butter until fluffy and white, stopping to scrape down the sides and bottom of the bowl as needed, about 5 minutes. 
   
• Add the 550-gram superfine sugar ( or white sugar), and mix fluffy for about 5 minutes. Stopping to scrape down the sides and bottom of the bowl as needed, make sure to mix on medium-low speed and never on high speed. If you mix too fast or too long, you will collapse all your air bubbles, and your cake will be really dense and brick-like-not light and fluffy.
   
• Scrape down the sides and bottom of the bowl; add the (5) eggs, one at a time, and beat on medium/low speed until incorporated before adding the next. It can cause your mixture to break if you add the eggs too fast. It´s important to add them one at a time to be completely incorporated into the batter before adding in the next.
   
•  At this stage, the mixture may look broken if you have added the egg too fast, which is fine ( overwhipping the eggs could cause the cake to expand too much during baking and then deflate)
   
• At this stage, when you add the flour mixture, it´s always important to mix as slowly and as little as necessary since you don't want to traumatize your batter.
   
• Add one-third of the flour mixture and one-third of the cocoa coffee- and greek yogurt mixture to the butter mixture, beating at low speed until just combined—about 20 seconds. Stop scraping down the bowl as needed. Next, add another one-third of the flour mixture and one-third of the cocoa-coffee-and Greek yogurt mixture to the butter mixture, beating until well incorporated, about 20 seconds. Stop scraping down the bowl as needed. Next, add the remaining flour mixture, followed by the remaining cocoa coffee- and greek yogurt mixture, and beat just until combined—about 20 seconds. Don't over-mix.
   
• Remove the bowl from the mixer stand and scrape the bottom of the bowl to incorporate any dry ingredients that may have settled there.
   
• Use a standard-size-ice cream scoop to fill each baking cup with batter so that each cupcake liner is two-thirds full. Bake for 18 to 23 minutes ( start checking at 15 minutes, depending on what size liners you have used) or until a toothpick inserted into the center of a cupcake comes out clean. Carefully remove the cupcakes from the pan immediately, put them on a wire rack, and let cool completely. As seen in the photo above, these cupcakes were baked for 23 minutes. It all depends on the size of the cupcake liner.
   
• For maximum freshness, serve the cupcakes on the day they are made or store undecorated cupcakes in a zip lock bag at room temperature until ready to decorate and serve.
   
• These cupcakes, if stored in a zip lock bag or airtight container, stay soft and tender for up to 5 days. You can also store them in the fridge as these stay soft and tender for up to 5 days.