Dark Chocolate Raspberry Cupcakes

• Produce

  • 2/3 cup Raspberries, frozen unsweetened

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 2 tsp Baking powder
  • 1 cup Cocoa powder, unsweetened
  • 2/3 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 tbsp Vanilla extract
  • 2 servings Vanilla instant pudding mix, sugar-free fat-free

• Dairy

  • 2 tbsp Butter, unsalted
  • 2 1/4 cup Greek yogurt, plain nonfat
  • 1/2 cup Milk, nonfat

• Other

  • 2 tbsp (56g truvia (or other sweetener, to taste

Found on amyshealthybaking.com

Description

Ingredients

• for the cupcakes
• 1 c (80g) unsweetened cocoa powder (measured correctly)
• ¾ c (90g) all-purpose flour (measured correctly)
• 2 tsp (9g) baking powder
• ¼ tsp (2g) salt
• 2 tbsp (28g) unsalted butter, melted
• 2 large eggs, room temperature
• 1 tbsp (15mL) vanilla extract
• ⅔ c (128g) granulated sugar
• ¼ c (60g) plain nonfat Greek yogurt
• ½ c (120mL) nonfat milk
• for the frosting
• ⅔ c (93g) frozen unsweetened raspberries, thawed
• 2 c (520g) plain nonfat Greek yogurt
• 2 servings (about 14g) sugar-free, fat-free vanilla instant pudding mix
• 2 tbsp (56g) Truvia (or other sweetener, to taste)

Directions

• To prepare the cupcakes, preheat the oven to 350°F and place foil cupcake liners in 12 muffin cups. Lightly coat the liners with nonstick cooking spray.
• In a medium bowl, whisk together the cocoa powder, flour, baking powder, and salt. In a separate bowl, whisk together the butter, eggs, and vanilla. Stir in the sugar. Mix in the yogurt, stirring until no large lumps remain. Alternate between adding the flour mixture and milk, beginning and ending with the flour, and stirring in each until just barely incorporated. (Note: For best results, add the flour in 3 equal portions and the milk in 2 equal portions.)
• Divide the batter between the prepared liners. Bake at 350° for 21 minutes. Cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.
• While the cupcakes bake, prepare the frosting. Pulse the thawed raspberries until they’re puréed. Add the purée to a small pot, and cook over medium-low heat, stirring constantly, until the purée has reduced by half. Cool completely.
• Add the Greek yogurt, pudding mix, and Truvia to a large bowl, and beat for 2 minutes, or until thickened. Mix in the raspberry purée. Chill for at least 2 hours before piping onto the cooled cupcakes. (If chilling longer, cover the top of the bowl with plastic wrap.)