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2 teaspoons of vanilla sugar
2 eggs (size L) at room temperature
3/4 cup of room temperature kefir*
1/2 cup of room temperature milk
1/2 cup of oil, e.g. rapeseed
pinch of salt
ADDITIONALLY
approx. 3/4 cup of chocolate drops or chopped dark chocolate
PREPARATION:
1 cup = 250 ml.
* kefir can be replaced with buttermilk, sour cream or Greek yogurt.
Sift the flour into a bowl along with cocoa, powder and baking soda. Add sugar, vanilla sugar and salt and mix together. Place the eggs in a separate bowl, add kefir, milk and oil and mix with a whisk until combined. Pour into the dry ingredients and mix with a spoon or spatula until just combined. Line the muffin tin with paper cups. Fill the cupcake liners with dough up to 3/4 of the height and sprinkle with chocolate drops or pieces of chopped chocolate. Bake at 175 º C for approx. 20 – 25 minutes until the so-called dry stick.
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