2. Place the cocoa in a small bowl. Pour the boiling water over cocoa and whisk until all lumps are dissolved. Make the bittersweet chocolate into the bowl with the hot cocoa paste, and stir until melted and smooth. Set aside to cool.3. With an electric mixer on medium speed cream together the butter and sugar until fluffy, 3-5 minutes. Add the eggs one at a time and beat 1 minute after each addition. Beat in the vanilla.
4. In a separate bowl combine the flour, baking soda, and salt.
5. Add half of the dry ingredients to the butter mixture. Mix at low speed until well integrated. Add the yogurt, and mix well. Add the remainder of the dry ingredients. Mix until combined. Add the chocolate. Mix until blended. Do not overmix.
6. Fill the cupcake liners one-half to three-quarters full. Bake for 20-25 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool cupcakes in the pan.
You will need:
1/2 cup cocoa powder
2/3 cup boiling water
4 ounces bittersweet chocolate,
1/4 pound plus 4 tablespoons
(1 1/2 sticks) unsalted butter,
at room temperature
1 1/2 cup granulated sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup plain yogurt, at room