Tuesday, March 22, 2016

Yogurt Chocolate Cupcakes with 2 Ingredient Chocolate Frosting

Oh man has it been some weeks. We had 60 degree temperatures and then snow yesterday. We are all fighting colds and Miss O got two ear infections again.  I am praying the warm temperatures reappear for good. And that brings better health to all. 

Way back before we all get sick my in-laws came to visit. My MIL was celebrating her birthday and we made cupcakes. These are pretty basic chocolate cupcakes with a easy chocolate buttercream frosting but they were so, so good. I wish I had a chocolate cupcake available to me each and every day.  Mr. J swears he is not a fan of cake but he had one of these every day till they were gone. He was a bit sad the day after he consumed the last one when there was no more to enjoy.    

Note to self: Make more cupcakes!

Yogurt Chocolate Cupcakes with 2 Ingredient Chocolate Frosting

by Emily Morris
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Keywords: bake dessert chocolate cake
Ingredients (12 cupcakes)
    For the Chocolate Cupcakes:
    • 1½ cups granulated sugar
    • 1½ cups all purpose flour
    • 1 cup unsweetened cocoa powder
    • 1½ teaspoons baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon kosher salt
    • 1 cup (2 sticks) cold unsalted butter, cut into small cubes
    • 4 eggs
    • 1 cup plain yogurt
    • 2 teaspoons vanilla extract
    For the Chocolate Buttercream:
    • 2 cups semi-sweet chocolate chips
    • 1 lb (2 cups) butter
    For the Chocolate Cupcakes:
    Preheat the oven to 350 degrees F.

    Place the first 7 (dry) ingredients in a large mixing bowl and stir to combine.

    Mix in the butter on low speed, until the mixture resembles moist crumbs.

    Stir in the eggs, yogurt and vanilla, scraping the bottom and sides of the bowl to be sure all the ingredients are well-combined.

    Fill lined cupcake wells just over half full (approx. ¼ cup of batter).

    Bake for 15 minutes, or until a cake tester inserted in the center of a cupcake comes out clean or with moist crumbs.

    Cool completely before frosting.

    For the Chocolate Buttercream:
    In medium saucepan, melt chocolate chips and butter over medium low heat, stirring frequently. When melted through and combined completely, remove from heat and chill until solid.

    Remove from fridge and allow to come up to room temperature.

    Put all the chocolate in a mixing bowl and beat on medium for 2 minutes until light in color and fluffy.
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    1. I bet the yogurt makes these super moist. Bill would never say no to one of these :)

    2. That should be a note for me too. I should always make more cupcakes :) This looks delicious!

    3. sometimes classics are the best-and these choc cupcakes def look like the best--and I love the yogurt in the cakes, I'm sure it makes them SO moist!


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