Ingredients

• 1 1/2 cups (6 3/4 ounces/192 grams) unbleached all-purpose flour, spooned and leveled
• 3/4 cup (2 1/2 ounces/72 grams) unsweetened natural cocoa powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon fine sea salt
• 1 cup (11 7/8 ounces/336 grams) pure maple syrup (dark or very dark preferred)*
• 1 cup (8 1/2 ounces/242 grams) 2% Greek yogurt
• 2 large eggs
• 1/4 cup (2 ounces/57 grams) grapeseed, or canola oil
• 1 teaspoon pure vanilla extract

Instructions

1. Position oven racks in the upper and lower thirds of the oven and preheat the oven to 350°F.
2. Lightly grease a 9 × 13-inch rectangular baking pan or two 9-inch round pans (and line them with parchment paper), or line 18 wells of two 12-cup muffin tins with paper liners.
3. Into a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
4. In a large measuring cup or medium bowl, whisk together the syrup, yogurt, eggs, oil, and vanilla extract.
5. Pour the wet ingredients into the dry. Using a whisk, energetically blend the batter by hand until smooth and thick, about 1 minute. Spread the batter into the prepared pan or pans. (For fill the cups no more than two-thirds full—you should get 18 cupcakes.)
6. Bake until a toothpick comes out clean and the tops of the cakes spring back when lightly touched, 30 to 35 minutes for sheet and/or layer cakes, or 20 minutes for cupcakes. Cool completely in the pans on a wire rack before inverting and frosting.