Greek Yogurt Chocolate Fudge Cupcakes
There’s something truly special about indulging in Greek Yogurt Chocolate Fudge Cupcakes after a long day. I remember the first time I decided to bake these delightful treats; it was a rainy afternoon, and I was craving something sweet yet comforting. The combination of rich chocolate and creamy Greek yogurt not only satisfies a sweet tooth but also adds a unique twist that makes these cupcakes stand out from the usual options. As the aroma filled my kitchen, it felt like a warm hug on a chilly day. These cupcakes have become a staple in my baking repertoire, making appearances at birthday parties and family gatherings. The best part? Everyone adores them, and I always get requests for the recipe! Whether you’re looking to impress guests or simply treat yourself, these luscious cupcakes are the perfect choice.
Recipe Snapshot
28 mins
10 mins
18 mins
Medium
230 kcal
3 g
Gluten-Free, Low FODMAP
11 g
Wooden Spoon, Peeler, Mixing Bowl, Frying Pan, Whisk, Large Pot, Baking Sheet, Food Processor, Oven
Why This Greek Yogurt Chocolate Fudge Cupcakes Works
Perfectly Moist and Rich
What sets these Greek Yogurt Chocolate Fudge Cupcakes apart is their incredible moisture level. The addition of Greek yogurt not only makes the batter creamy but also results in a texture that’s soft and tender. It’s almost like a slice of indulgent chocolate cake in cupcake form, which is simply irresistible.
Decadent Chocolate Flavor
I can’t stress enough how rich the chocolate flavor is in every bite. With both semi-sweet chocolate chips and unsweetened cocoa powder incorporated into the batter, these cupcakes deliver a deep chocolate experience that satisfies any chocolate lover’s cravings.
Easy to Make
One of my favorite aspects of baking these cupcakes is their simplicity. You don’t need any fancy equipment—just your trusty mixing bowls and a whisk. The straightforward steps make it an ideal recipe for both beginner and seasoned bakers. Plus, measuring ingredients becomes an enjoyable activity rather than a chore!
Frosting That Complements
The frosting on these cupcakes is a showstopper in its own right. A blend of butter, confectioners sugar, and cocoa powder creates a luscious topping that elevates the cupcakes even further. This smooth frosting adds the perfect amount of sweetness without overpowering the rich chocolate flavors.
Versatile for Any Occasion
Whether it’s a birthday, holiday, or just a regular weekday, these cupcakes are suitable for any occasion. I love serving them at gatherings because they’re always a hit. They bring joy and celebration with every bite, making them a go-to for any event.
Healthier Indulgence
With Greek yogurt in the mix, these cupcakes offer a slightly healthier twist. Not only does it make them moist, but it also adds a bit of protein. So you can enjoy a sweet treat without the guilt! It’s a perfect balance of indulgence and nourishment.
Ingredients for Greek Yogurt Chocolate Fudge Cupcakes
When it comes to making the most delicious cupcakes, choosing the right ingredients is key. Each component in these Greek Yogurt Chocolate Fudge Cupcakes plays a significant role in achieving that rich, moist texture and delightful flavor. From the creamy Greek yogurt to the decadent semi-sweet chocolate chips, these ingredients work harmoniously to create a cupcake experience that’s truly special.
- 2 tablespoons canola oil – A light oil that helps keep the cupcakes moist.
- 1 stick unsalted butter, melted and slightly cooled – Adds richness and flavor to the batter.
- 1/2 cup semi-sweet chocolate chips – Provides bursts of chocolate in every bite.
- 1/2 cup granulated sugar – Sweetens the cupcakes perfectly.
- 1/2 cup light brown sugar – Adds depth and moisture.
- 2 large eggs + 1 large egg yolk, at room temperature – Binds the ingredients and contributes to the cupcake’s structure.
- 1/2 teaspoon vanilla – Enhances the overall flavor profile.
- 3/4 cup + 3 tablespoons all-purpose flour, not packed – The backbone of the cupcakes, providing structure.
- 1/2 teaspoon baking soda – Helps the cupcakes rise.
- 1 teaspoon baking powder – Works alongside baking soda for leavening.
- 1/2 cup unsweetened cocoa powder – Delivers that rich chocolate flavor.
- 3/4 teaspoon salt – Enhances the sweetness and balances flavors.
- 1/2 cup full fat plain Greek yogurt – Keeps the cupcakes moist and adds richness.
- 1/2 cup boiling water or coffee – Helps to bloom the cocoa and intensifies the chocolate flavor.
- 1 stick unsalted butter – Used for the frosting, brings creaminess.
- 3 cups confectioners sugar – Sweetens the frosting and gives it a smooth texture.
- 3/4 cup unsweetened cocoa powder – Adds richness to the frosting.
- 3 tablespoons Greek yogurt – Integrates into the frosting for creaminess.
- 3 tablespoons Half and Half – Creates a smooth consistency for the frosting.
- 1/2 teaspoon salt – Balances the sweetness in the frosting.
Step by Step Instructions for Greek Yogurt Chocolate Fudge Cupcakes
Making these Greek Yogurt Chocolate Fudge Cupcakes is a straightforward process that yields delicious results. Let’s dive into the steps together, and I’ll guide you through the delightful journey of creating these cupcakes from scratch!
- Preheat your oven to 350 degrees Fahrenheit. While it heats up, line a 12-cup cupcake/muffin tin with cupcake liners. I like to lightly spray the liners with non-stick spray to ensure the cupcakes peel off easily.
- In a microwave-safe bowl, melt the canola oil, butter, and semi-sweet chocolate chips together. Heat in 30-second increments, stirring well in between, until everything is completely smooth. This step is crucial; I find the microwave method to be so convenient!
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cocoa powder, and salt. Make sure they are thoroughly combined to avoid any lumps in your batter.
- In a large mixing bowl, whisk together the eggs, granulated sugar, light brown sugar, and vanilla. Beat until the mixture is smooth and creamy. Now, add the cooled butter, oil, and chocolate mixture, whisking until combined.
- Next, alternate adding half of the dry flour mixture and half of the Greek yogurt to the wet ingredients. Repeat this process until all components are incorporated. Be careful not to overmix; it’s okay if there are a few lumps!
- Finally, gently stir in the boiling water or coffee. This step enhances the flavor of the cocoa and makes the batter beautifully silky.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. I always set a timer to keep an eye on them!
- Once baked, allow the cupcakes to cool completely in the pan for about 10 minutes before transferring them to a wire rack.
- While the cupcakes cool, prepare the frosting. Sift together the confectioners sugar and the unsweetened cocoa powder in a bowl to remove any lumps. In a mixing bowl, beat the unsalted butter on medium-high speed for about 2 minutes until creamy.
- Reduce the mixer speed to low and gradually add the sifted sugar and cocoa mixture, alternating with the Greek yogurt and Half and Half. Once combined, raise the speed to high and beat until the frosting is light and fluffy, about 1 minute.
- Once the cupcakes have cooled, generously frost each cupcake with the rich chocolate frosting. Feel free to add any decorations you desire!
- Enjoy your delicious Greek Yogurt Chocolate Fudge Cupcakes! They can be stored in an airtight container at room temperature for up to 4 days.
Things Worth Knowing
- Check for doneness: Insert a toothpick into the center of a cupcake; if it comes out clean or with a few moist crumbs, they’re ready!
- Room temperature ingredients: Ensure your eggs and Greek yogurt are at room temperature before mixing to achieve better texture.
- Don’t overmix: Mixing too long can lead to dense cupcakes. Mix until just combined for best results.
- Frosting consistency: If your frosting is too thick, add a splash of milk. If too thin, add more confectioners sugar.
Helpful Hints
Baking is both an art and a science, and having a few helpful tips can make your experience smoother. Here are some key insights that I’ve learned over the years while making Greek Yogurt Chocolate Fudge Cupcakes.
- Storage: Keep cupcakes in an airtight container at room temperature for up to 4 days to maintain freshness.
- Freezing: You can freeze the un frosted cupcakes for up to 3 months. Just make sure they’re wrapped tightly in plastic wrap.
- Pairing: These cupcakes pair wonderfully with a cold glass of milk or a hot cup of coffee, enhancing the chocolate flavor.
- Customizations: Feel free to experiment with different types of chocolate chips or add nuts for extra texture.
- Serving suggestion: They make a fantastic dessert for birthday parties or as a sweet treat for movie nights.
- Garnishes: Add sprinkles, chocolate shavings, or fresh fruit on top of the frosting for an extra touch!
What to Pair With Greek Yogurt Chocolate Fudge Cupcakes
These Greek Yogurt Chocolate Fudge Cupcakes are not only delicious on their own but are also perfect for pairing with various accompaniments. Here are some ideas to elevate your dessert experience:
- Vanilla Ice Cream: A scoop of creamy vanilla ice cream complements the rich chocolate flavor beautifully.
- Fresh Berries: Serve with strawberries or raspberries to add a refreshing burst of flavor that balances the sweetness.
- Coffee: Pair with a hot cup of coffee for a delightful afternoon treat or after-dinner indulgence.
- Milk: A classic pairing that never fails; the coolness of milk perfectly offsets the rich chocolate.
- Chocolate Sauce: Drizzle some melted chocolate sauce over the top for an extra layer of decadence.
- Whipped Cream: Top with homemade whipped cream for a light and fluffy contrast to the dense cupcake.
FAQ
Conclusion
These Greek Yogurt Chocolate Fudge Cupcakes are truly a delightful treat that combines rich chocolate flavor with a moist texture, making them a favorite for many. I encourage you to give this recipe a try, whether you’re celebrating a special occasion or just indulging in a sweet craving. You won’t regret experiencing the joy and satisfaction these cupcakes bring to your table!
Greek Yogurt Chocolate Fudge Cupcakes
Equipment
- Wooden Spoon
- Peeler
- Mixing Bowl
- Frying Pan
- Whisk
- Large Pot
- Baking Sheet
- Food Processor
- Oven
Ingredients
- 2 tablespoons canola oil
- 1 stick unsalted butter
- 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
- 1/2 teaspoon vanilla
- 3/4 cup all-purpose flour plus 3 tablespoons
- 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
- 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
Instructions
- Preheat your oven to 350 degrees Fahrenheit. While it heats up, line a 12-cup cupcake/muffin tin with cupcake liners. I like to lightly spray the liners with non-stick spray to ensure the cupcakes peel off easily.
- In a microwave-safe bowl, melt the canola oil, butter, and semi-sweet chocolate chips together. Heat in 30-second increments, stirring well in between, until everything is completely smooth. This step is crucial; I find the microwave method to be so convenient!
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cocoa powder, and salt. Make sure they are thoroughly combined to avoid any lumps in your batter.
- In a large mixing bowl, whisk together the eggs, granulated sugar, light brown sugar, and vanilla. Beat until the mixture is smooth and creamy. Now, add the cooled butter, oil, and chocolate mixture, whisking until combined.
- Next, alternate adding half of the dry flour mixture and half of the Greek yogurt to the wet ingredients. Repeat this process until all components are incorporated. Be careful not to overmix; it’s okay if there are a few lumps!
- Finally, gently stir in the boiling water or coffee. This step enhances the flavor of the cocoa and makes the batter beautifully silky.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. I always set a timer to keep an eye on them!
- Once baked, allow the cupcakes to cool completely in the pan for about 10 minutes before transferring them to a wire rack.
- While the cupcakes cool, prepare the frosting. Sift together the confectioners sugar and the unsweetened cocoa powder in a bowl to remove any lumps. In a mixing bowl, beat the unsalted butter on medium-high speed for about 2 minutes until creamy.
- Reduce the mixer speed to low and gradually add the sifted sugar and cocoa mixture, alternating with the Greek yogurt and Half and Half. Once combined, raise the speed to high and beat until the frosting is light and fluffy, about 1 minute.
- Once the cupcakes have cooled, generously frost each cupcake with the rich chocolate frosting. Feel free to add any decorations you desire!
- Enjoy your delicious Greek Yogurt Chocolate Fudge Cupcakes! They can be stored in an airtight container at room temperature for up to 4 days.
Notes
- Tip 1: Store cupcakes in an airtight container at room temperature for up to 4 days to maintain freshness.
- Tip 2: You can freeze un frosted cupcakes for up to 3 months; wrap them tightly.
- Tip 3: Serve with a hot cup of coffee for a delightful treat.
- Tip 4: Experiment with different chocolate chips for unique flavors.
- Tip 5: Top with whipped cream for a light, fluffy contrast.
