Greek Yogurt Chocolate Fudge Cupcakes

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 15/16 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar, light
  • 1 1/4 cup Cocoa powder, unsweetened
  • 3 cups Confectioners' sugar
  • 1/2 cup Granulated sugar
  • 1 1/4 tsp Salt
  • 1/2 cup Semi-sweet chocolate chips
  • 1/2 tsp Vanilla

• Oils & Vinegars

  • 2 tbsp Canola oil

• Drinks

  • 1/2 cup Water or coffee

• Dairy

  • 2 stick Butter, unsalted
  • 1/2 cup Greek yogurt, full-fat plain
  • 3 tbsp Greek yogurt
  • 3 tbsp Half and half

Found on bakerbynature.com

Ingredients

• 2 tablespoons canola oil
• 1 stick unsalted butter, melted and slightly cooled
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 2 large eggs + 1 large egg yolk, at room temperature
• 1/2 teaspoon vanilla
• 3/4 cup + 3 tablespoons all-purpose flour, not packed
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup unsweetened cocoa powder
• 3/4 teaspoon salt
• 1/2 cup full fat plain Greek yogurt
• 1/2 cup boiling water or coffee
• For the Chocolate Greek Yogurt Buttercream:
• 1 stick unsalted butter
• 3 cups confectioners sugar
• 3/4 cup unsweetened cocoa powder
• 3 tablespoons Greek yogurt
• 3 tablespoons Half and Half
• 1/2 teaspoon salt

Directions

• For the cupcakes:
• Preheat the oven to 350 degrees (F). Line a 12-cup cupcake/muffin tin with cupcake liners and lightly spray the liners with non-stick spray (optional, but it does help them peel right off).
• Melt the oil, butter,and chocolate together in the microwave, heating in 30 second increments, and stirring between increments each time. You may also melt the oil, butter, and chocolate over very low heat on the stovetop, but I find the microwave option to be much easier. Whisk mixture until completely smooth; set aside to cool.
• In a medium sized bowl combine the flour, baking soda, baking powder, cocoa powder, and salt; stir together until thoroughly combined; set aside.
• In a large bowl, whisk together the eggs, yolk, sugars, and vanilla; beat until smooth. Add the cooled oil/butter/chocolate mixture and whisk until smooth. Add half of the flour mixture, then half of the Greek yogurt. Repeat the process until everything is added, and be sure to mix until JUST combined - then quickly stir in the hot water or coffee (depending on which youre using). Its important not to over mix, here! Just stir until evenly combined.
• Divide the batter among the 12 liners in your prepared pan. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Cool *completely before frosting.
• For the Chocolate Greek Yogurt Buttercream:
• Sift together the confectioners sugar and cocoa powder, whisking well to ensure its bump and lump free!
• Using a handheld mixer OR a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy; about 2 minutes. Reduce speed to low and slowly add the sifted sugar/cocoa powder, alternating with the Greek yogurt and half and half, then add the salt. Once all of the ingredients have been added, beat on high speed until light and creamy and combined; beat for at least 1 minute on high.
• Frost cooled cupcakes and top with any decorations if desired.
• Cupcakes stay fresh at room temperature in an airtight container for up to 4 days.

Nutrition