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
Baker’s notes
- 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.
Ingredients
- 4 oz (113 grams) chocolate chopped (I used 80%)
- 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 (I used non-fat plain Chobani 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 (I used non-fat plain Chobani Greek Yogurt)
Instructions
- 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.
Notes
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.
Sending love your way,
Roxana
{ 42 comments… read them below or add one }
Your addition of Greek yogurt must have made for a very moist cupcake! These look delicious. I haven’t even had breakfast but I’m certainly craving chocolate now!
These look insanely delicious Roxana! Can imagine how moist and decadent these must be.
These look delicious! I can’t believe they might even be a little good for you! I am a chocolate lover to the core, so these are right up my alley!
How pretty and decadent! Love those bright photos.
My kids love yogurt, and I know they would love these cupcakes! I am sorry to hear your allergies are bothering you. Sending hugs your way! Happy Almost Spring
Love using yogurt in my baking. We always have a big tub in the fridge.
These look amazing. Your photography is fantastic and leaves me hungry!!
I have been hearing about the benefit of Greek Yogurt and I even bought one instead of regular kind at my last grocery shopping. =) I can’t believe Tiffany doesn’t like chocolate! If you have lots of chocolatey dessert, let me know so I can help you – oh I wish! =)
Yogurt in the cupcakes as well as the icing-yum! I think the greek yogurt is the best type for baking and I do need to start including it in more of my recipes.
Your cupcakes do look fabulous-well done.!
I would love to have a few of these cupcakes right now. Love the pretty ruffley frosting too, I bet your little girl ate 2 of these!
These are gorgeous looking. I love that you used the Greek Yogurt in your cupcakes. I’ve only added the yogurt to muffins, and quick breads. Will have to try the yogurt in cupcakes.
I just love these cupcakes! The ribbon of frosting on top is beautiful!
So beautiful! I’m intrigued by the frosting especially. I’ve heard of making frosting with greek yogurt but I’ve never tried it. Yours looks fantastic! I have to try that
omg these look fantastic!!
I’m glad you didn’t opt for veggie sticks and a dip–these are far more drool-worthy! I can’t frost a cupcake if my life depended on it so I’m sitting here admiring your beautiful job. These are a keeper, Roxana.
These are elegant! I want one right now. Great points re: the greek yogurt and dark chocolate. I want to bake these asap – and even buy some pretty individual cupcake stands to put them on! Thanks for this recipe!
Scrumptious! Yes, I’m sure it was hard not grabbing another cupcake… they look so moist and irresistible. What a gorgeous recipe,Roxana! Have a great week ahead
I almost licked that frosting off the screen!! yum
I love this recipe, Roxana! Those cupcakes are really pretty! I guess some frostings don’t hold out well at room temperature, but that’s a small price to pay for such goodness! And I don’t think these would last more than a couple of hours anyways!
I think the frosting looks absolutely great – I must disagree with you and say you have some frosting skills! You are good! Beautiful cupcakes and gorgeous pictures, Roxana!
I love the piping on these! Very pretty.
Did I told you before that you are genius? I think I did several times:))) Those cupcakes are calling my name Roxy..what are you doing to me at this hour and you know I am on raw diet..you could wait for few more days:))) Just kidding..no they look amazing and sound like a perfect playdate treat! I think those kids (and moms) love you so much!:))
Lovely cupcakes! I’ve never heard of yoghurt frosting, but I love the idea and your piping is so cute.
Oh, I just want a spoonful of that gorgeous icing! These are fabulous, Roxana…and I’m SO glad you’re not allergic to chocolate
xoxo
Wow, these are so beautiful! I’m sure if they have healthy yoghurt in them I could consider them a main meal, right?
I sneeze all the time in the summer now that I’m up in the hot and humid north. I did when I lived in Florida too. The dry south of Australia – I rarely sneezed. As long as I have my daily dose of drugs I’m just fine.
These look scrumptious and I like that they are healthy too, being made with yogurt. Happy first day of spring!
Ugh, Roxana, so sorry to hear about the allergies! Spring has sprung, seemingly, here in the Northeast. It’s crazy, my tulips are already coming up. Although I fear a late freeze and then we will lose it all.
Gorgeous cuppy cakes!
Beautiful cupcakes and, with yogurt, we can say they’re healthy too! Good thing you’re not allergic to chocolate – that would be awful!
These are so very pretty! Happy Spring!
Sorry about your allergies though, I know just what you mean…hope they ease up, hugs
Ahhhh, a girl after my own heart! You know how much I adore Greek yogurt? These sound fantastic, and I love the use of the yogurt in your buttercream, YUM!!! I love that your daughter is not a chocolate fan either, I am not the only one, YAY:-) I want to dive into that frosting, and take a bite now:-) Hugs, Terra
Beautiful, beautiful cupcakes!!! And yogurt is one of my favorite ingredients to add to baked goods. Love the flavor as well as the tenderizing. Well done!!
Wow, Roxana– these look FANTASTIC! And so beautifully decorated, to boot. Thanks so much for including Chobani in both the cupcakes and the frosting. Our 0% cups are so versatile! Please feel free to email me if you ever need a fresh supply of Chobani to keep getting creative in the Kitchen with. And, we just pinned these to our Chobaniac Creations Pinterest board. Yum!
Love mixing yogurt in cake and these looks so cute! Love how you did that decoration .. so satin-y look
And thank god you can eat chocolate!
Yogurt in baked goods are so delish! Love this cute cupcakes
I love baking with yogurt, but have never tried it in frosting! Brilliant
Awesome idea to use Yoghurt even in the frosting!They look so rich and luscious, I can’t take my eyes off that frosting
Great clicks as well!I’ll definitely be trying this for sure my friend 
Gorgeous photos! I visited the Chocolate Museum while I was in Cologne this past January and there was a piece up on the wall exclaiming all the virtues of chocolate and how healthy it is for your body. I turned to my husband and said “see, it IS good for you” Just a little justification for having that piece of chocolate every day
So chocolatey and healthy too…that’s a winning combo! Guess the Greek yogurt kinda replaces the cream cheese. Very nice!
What a fantastic cupcake. I absolutely love the design of the frosting.
I bet the yogurts adds such great texture. These sound so good!
I’ve bookmarked these… it is rare to find such a great healthified treat!
would it be too much of a stretch to categorize these as healthy?
they look GREAT!
Good to beable to finally find a method of following you yet again.
Delicious cupcake. Love the frosting.
I tried these today. I just made a few modifications : I used less sugar and a chocolate with praline in it… Delicious
Thanks for sharing !
{ 11 trackbacks }