In a medium glass or ceramic bowl, combine flour, sugar, baking soda, salt, and cocoa, mixing well.

In a separate medium glass or ceramic bowl, beat eggs. Add yoghurt, oil, vanilla extract, and vinegar. Whisk to combine. Pour wet yoghurt mixture on top of dry mix. Fold ingredients just until mixed.

Lightly mist paper muffin cups with non-stick spray. Fill cups with a ¼ cup of batter each. Bake at 350°F for about 25 to 30 minutes, until a toothpick inserted in the center of a cupcake comes out clean. Cool completely on wire cooling racks. Decorate with your favorite frosting and sprinkles.

Makes 12 cupcakes.

*This recipe has been tested at an altitude of 1,100 feet. For adjustment guidelines for cooking at high altitude (above 3,000 feet), visit our high altitude cooking tips page.

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