1 cup Black Cherry Greek Latta Kefir
½ cup canola oil
2 large eggs
⅔ cup dark brown sugar
½ cup Dutch processed cocoa
2 cup all-purpose flour
2 t baking powder
½ t baking soda
½ t kosher salt
¾ cup mini chocolate chips
4 oz white chocolate, finely chopped
½ cup heavy cream, whipped to medium-stiff peaks

In a large bowl whisk the Black Cherry Latta Kefir with the oil and then add the eggs, brown sugar and cocoa, mixing well. In another bowl whisk together the flour, baking powder, baking soda and salt. Stir the flour mixture into the Kefir mixture until combined then stir in the chocolate chips.

Divide the batter among a 12-cup muffin tin lined with paper liners and bake at 350°F until the tops resist light pressure, 18 to 20 minutes. Cool on a wire rack.Melt the white chocolate in a microwave-safe bowl, stirring every 15 seconds. Set aside to cool until no longer warm to touch, about 10 minutes. We used a homemade whipped cream in our recipe to top the cup cakes. You don’t have to for yours.

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