Greek Yogurt Chocolate Cupcakes

I promised a new dessert recipe and I have delivered! Below is my take on Baker by Nature’s recipe. If you compare my recipe to the original, you will notice a few differences here and there. I am usually pretty proud of my buttercream frosting, however, I decided to go with this one this time around and at first I was disappointed. Then I fixed it…And improved it. If you’re looking for a frosting that is silky, smooth, and shiny go with mine. If you want a dull one, go with the original. And before anyone “accuses” me of picking on a fellow blogger: that is not what I am doing. I am simply giving constructive criticism and in today’s world it should be more acceptable than it currently is. With that said, please see below.

Cupcake Ingredients:
2 tablespoons vegetable oil
1 stick salted butter, room temp.
1/2 cup semi-sweet chocolate chips
3/4 cup + 3 tablespoons AP flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup cocoa powder
2 whole eggs + 1 egg yolk
1/2 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon pure vanilla extract
1/2 cup fat-free Greek yogurt
1/2 cup coffee, room temp.

Preheat oven to 350 degrees F.
Line a 12-cup cupcake tin, along with a 4-6 cup cupcake tin, with cupcake liners and lightly spray each liner with non-stick spray (Pam makes a great one with butter and flour already mixed in).
Melt the oil, butter, and chocolate together in the microwave, heating in 30-second increments. Stir between each increment. Whisk together until complete smooth, set aside and allow to completely cool.
In a medium-size mixing bowl, combine the flour, baking soda, baking powder, and cocoa powder. Stir together until thoroughly combined, set aside.
In a large mixing bowl, whisk together the eggs, the 1 egg yolk, both sugars, and the vanilla; beat until smooth. Add the cooled oil/butter/chocolate mixture and whisk until smooth.
Add half of the flour mixture, followed by half of the Greek yogurt. Repeat this process until everything has been added. Be sure to mix until JUST combined, do NOT over mix. Quickly stir in the room temperature coffee (don’t use HOT coffee, this will cause the batter to start baking while it’s still inside the bowl). Stir until evenly combined.
Divide the batter among your 14-16 liners (this recipe made enough for 16 cupcakes but it all depends on how large you want yours to be). Bake for 16-18 minutes (depending on your oven), or until a cake tester (or toothpick) comes out clean. Cool completely prior to frosting.

Before the frosting

Frosting Ingredients:
1 stick salted butter, keep cold until ready to use
2 cups powdered sugar
3/4 cup cocoa powder
5 tablespoons fat-free Greek yogurt
1/2 cup half & half

Sift together the powdered sugar and cocoa powder. Whisk well to ensure it’s clump and lump free.
Using a handheld mixer (or a stand mixer), beat the butter on medium-high until creamy (this should take about 2 minutes).
Reduce mixer speed to low and add the sifted flour/cocoa powder mixture, alternating with the Greek yogurt and half & half. Once all of the ingredients have been added, continue to mix on low speed until light, creamy, and combined.
Frost cooled cupcakes.

All done!

See how shiny and smooth that frosting came out? I originally tried to follow the recipe that went with these cupcakes but it just wasn’t working out. My measurements are the ones used to make the frosting look like the photo above. Overall, this is a tasty recipe that stays on the healthier side of things. A lot, if not all, recipes incorporating Greek yogurt ask for full-fat yogurt. Unless you plan on going to a Greek deli or a specialty market, you’re going to have a difficult time finding that. Instead, do not be afraid to use fat-free Greek yogurt instead. You’ll still get the “fat” from the oil in the cupcakes, and the half & half in the frosting. Enjoy!