Chocolate Oreo Snack Cake

Preheat the oven to 350ºF. Line a muffin tin with 12 paper cupcake liners, or grease the inside of the muffin tin.

In a heatproof bowl set over simmering water (a double boiler), melt the chocolate with 1/4 cup of the oil. Once melted (mix to make it smooth), remove from heat and set aside to cool a bit.

In another bowl, mix together the remaining 1/4 cup of oil with the yogurt, sugar, eggs, and extracts.

In a large bowl, whisk together the flour, baking powder, and salt. Add the yogurt mixture to the flour and give it a quick stir. Add the melted chocolate, and stir just until smooth (about 1 minute).

Scoop the batter (I use an ice cream scoop) into the muffin tins and sprinkle with Oreo crumbs. Bake for 25 minutes or until they’ve puffed up but aren’t completely set. Note: you don’t want to over bake these or they’ll be dry.

Remove from oven and cool in the pan for about 5 minutes, then finish cooling on a wire rack before serving.

Store in an airtight container at room temperature. They are best eaten the day they are made.