Lighten up chocolate yogurt cupcakes made with melted dark chocolate and a dollop of greek yogurt. Top with a creamy yogurt frosting and you can enjoy them any time of the day
Tomorrow marks the first day of Spring.
If you asked me 3 months ago if I’m looking forward to March 20th I had replied “Can’t wait!”
Now, March 20th is here and for the last couple of weeks my allergies had taken the best of me. Sneezing a gazillion times a day, headaches and a funny voice. I should probably hid under the blankets.
The good thing is that I’m not allergic to chocolate. Now, that would be a tragedy! My life without chocolate cookies, chocolate cake or other chocolate treats? What a life that would be! Not that sweet, i can tell you!
I made these cupcakes last week for a play-date. Some may think I should probably stick with veggie sticks and dips but we all know that cocoa and dark chocolate keep high blood pressure down and reduce the blood’s ability to clot, thus the risk of stroke and heart attacks may be reduced. And the Greek yogurt is considered a healthy treat due to its high levels of protein. Don’t just a cupcake by its look, please. You can thank me now!
These chocolate yogurt cupcakes are one of my latest favorite. Even my I-don’t-like-chocolate daughter ate two of these chocolate cupcakes.Since they use eggs I only had one, but I had a very hard time not grabbing another one.
Both the cake and the frosting are made using fat-free Greek yogurt and 80% chocolate.
Although 1 cup of sugar is used to make the cakes, they are not too sweet. They are soft, with a deep chocolatey-y taste.
The frosting is a combo between chocolate buttercream and yogurt. It’s not that easy to pipe it out using different tips (probably because I’m not that good) and it doesn’t keep its shape too long left at room temperatures (just a couple of hours).
The recipe for these chocolate cupcakes is from a chocolate fudge cake recipe from Chocolate and Coffee Bible
- If don’t have room temperature butter dice it small and mix it with sugar. Keep mixing for about 7-8 minutes until is cream and fluffy.
- If you forgot to take the eggs out of the fridge, no problem. Put them in a bowl and let the warm water run over them. In less than 10 minutes you have room temperature eggs.
- If self-rising flour is not available, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add enough all-purpose flour to measure 1 1/4 cup
A rich chocolate cupcake made with dark chocolate and Greek yogurt for a sweet afternoon or after-dinner treat.
- 4 oz (113 grams) chocolate chopped
- 3/4 cup (170grams) room temperature butter
- 1 cup (200 grams) brown sugar
- 1 tsp vanilla extract
- 3 eggs room temperature lightly beaten
- 2/3 cup (150 grams) Greek yogurt
- 1 1/4 cup (150 grams) sifted self-rising flour
- 4 oz (113 grams) chocolate chopped (I used 80%)
- 1/4 cup ( 57 grams) butter
- 3 cups (360 grams) confectioners' sugar
- 1/3 cup (75 grams) Greek yogurt
- Preheat the oven to 375F. Line 16 muffin cups with paper liners. Set aside.
- Melt the chocolate. (I used the microwave method)
- In a mixing bowl cream the butter and sugar until light and fluffy. Add the vanilla and gradually add the beaten eggs.
- Add the chocolate followed by the yogurt. Turn the mixer of and with a spatula fold in the flour. Divide the batter between the 16 cups and bake in preheated oven for 20 minutes or until the toothpick comes out clean.
- Cool completely before frosting.
- In a small saucepan melt the butter and chocolate. Remove from the heat and pour into the mixing bowl. Add the sugar and yogurt and mix at the lower speed until smooth. Gradually increase speed and beat until thickened. Place the bowl in the fridge for about 10 minutes.
- Frost the cupcakes as desired. Enjoy!
- *to make the ribbon frosting I used Wilton tip 123.
If don't have room temperature butter dice it small and mix it with sugar. Keep mixing for about 7-8 minutes until is cream and fluffy.
If you forgot to take the eggs out of the fridge, no problem. Put them in a bowl and let the warm water run over them. In less than 10 minutes you have room temperature eggs.
If self-raising flour is not available, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add enough all-purpose flour to measure 1 1/4 cup.
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Sending love your way,