The yogurt in these cupcakes make them super moist in texture! They are very easy to make. This recipe is “healthier” because it includes yogurt and uses less sugar than many traditional cakes. You will also love the deep chocolate flavor!
Cupcakes were named from the process in which they were originally prepared. Before muffin tins were created, cupcakes were baked in individual “cups” like ramekins, molds, or pottery cups. The first written description of cake made in a cup was in the 1796 cookbook American Cookery by Amelia Simmons. Cupcakes were described as “a light cake to bake in small cups”. The first written documentation using the term “cupcake” was featured in 1828 in a cookbook by Eliza Leslie.
One thing that I cannot stand is dry cake. I am always looking for ways to make sure my cakes are of a wonderful consistency. Throughout my time baking I have seen and read about all kinds of ways to make cakes moist. Some people use buttermilk or apple sauce. My in-laws taught me to use sour cream to make cakes softer. Though one of my favorite ways to ensure a soft cake is by adding yogurt. I love it because it ensures moist cakes while being a little healthier than the usual alternatives.
Thus, I added yogurt to a standard chocolate cake batter and the results were scrumptious. The cake was not too dense and just light enough. Each bite had a few lovely chocolate chips sprinkled though. The ultimate test of my “healthier” chocolate yogurt cupcakes was, of course, a children’s birthday party. The cupcakes were snatched up and in a few minutes I was graced with many chocolate covered smiles. I hope that you and your family like this recipe as much as mine did! Please enjoy!
Chocolate Yogurt Cupcakes Recipe
Yields 12-15 cupcakes
Specialty Tool: Electric stand mixer or electric hand mixer
Prep Time: 15 minutes
Bake Time: 12 to 18 minutes
Inactive Time: 2 hours
Drink Pairing Suggestion: Milk
3/4 cup granulated sugar
2 large eggs
1 cup plain whole milk Greek yogurt
1/2 cup canola oil (or any other neutral flavored oil)
1 teaspoon vanilla extract
1/2 teaspoon Kosher salt
3/4 cup unsweetened cocoa powder (Dutch processered preferred)
1 cup all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup semisweet chocolate chips
Chocolate Frosting* (recipe below)
Preheat oven to 350 F.
Line a standard size muffin tin with paper liners. Set aside.
In a large bowl, mix together the sugar and eggs for about 1 minute.
Pour in the yogurt, oil, and vanilla into the bowl. Mix for about 2 minutes, until smooth.
Add the salt and cocoa powder. Whisk until well combined.
Add the flour, baking soda, and baking powder into the bowl. Mix until smooth and all the ingredients are well incorporated.
Using a rubber spatula, gently fold in the chocolate chips.
Using an ice cream scoop, scoop the batter into the prepared tin. This batter can make 12 to 15 cupcakes.
Bake for 12 to 18 minutes, until toothpick inserted comes out clean.
Cool cupcakes on a cooling rack.
Make sure they are cooled completely before frosting, about two hours.
Frost the cupcakes with chocolate frosting either with a piping bag or with a frosting knife.
Eat at room temperature and enjoy!
This recipe can also make an 8 inch cake! Prepare batter as instructed above, but pour into a 8 inch cake pan that has been sprayed. Bake for 35-45 minutes.
Chocolate Frosting Recipe*
1 cup powdered sugar
3 tablespoons cocoa powder
1/4 teaspoon vanilla
1 tablespoon butter
2 teaspoons milk
Whip all the ingredients together in a bowl until smooth, thick, and creamy.
Use to frost cupcakes or cake.
A hand mixer is preferred when mixing frosting. It will end up very smooth.
Want another dessert with yogurt in it? My Greek Yogurt Cheesecake is just for you!
DID YOU MAKE THIS DISH?
Tag @culinary_cupcake when you upload your photo on Instagram and hashtag #culinary_cupcake