Greek Yogurt Chocolate Fudge Cupcakes
Craving something sweet yet indulgent? Try these Greek Yogurt Chocolate Fudge Cupcakes that are moist, rich, and super easy to make! With a luscious chocolate flavor, these cupcakes are perfect for any occasion. Treat yourself and your loved ones to these delightful cupcakes tonight!
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.