Yogurt Vanilla Cupcakes W Chocolate Frosting Recipe

Indulge in these moist and rich yogurt vanilla cupcakes, perfectly complemented by a luxuriously easy and intensely chocolatey frosting. A delightful treat that's surprisingly light, these cupcakes are perfect for any occasion! Get ready for the ultimate chocolate cupcake experience.

Prep Time 20 mins
Cook Time 75 mins
Calories 269.5 kcal
Protein 11g
Rating 3.2 (10 Reviews)
Yogurt Vanilla Cupcakes W Chocolate Frosting 26

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Yogurt Vanilla Cupcakes W Chocolate Frosting

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How to Make Yogurt Vanilla Cupcakes W Chocolate Frosting

  1. **Make the Frosting (Prepare ahead for faster baking):**
  2. In a small saucepan, whisk together 1/2 cup unsweetened cocoa powder and 1 cup granulated sugar.
  3. Gradually whisk in 1/2 cup milk until smooth.
  4. Add the remaining 1/2 cup milk and whisk continuously.
  5. Cook over medium heat, stirring constantly, until the mixture comes to a gentle boil.
  6. Reduce heat to low and simmer for 3 minutes, stirring frequently.
  7. Remove from heat and let cool for 3 minutes.
  8. Stir in 1 teaspoon vanilla extract and 1/2 cup chocolate chips until melted and smooth.
  9. Let the frosting cool completely at room temperature (or refrigerate for later use).
  10. **Make the Cupcakes:**
  11. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
  12. In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  13. In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
  14. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
  15. Gradually add the dry ingredients and 1 cup plain yogurt to the wet ingredients, alternating between the two and beginning and ending with the dry ingredients. Mix until just combined.
  16. Fill each muffin liner about 2/3 full.
  17. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  18. Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  19. **Frosting:**
  20. Once cupcakes are completely cool, invert each cupcake over the frosting. Gently press and twist to coat evenly.

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

106g

Fat

18g

Carbs

16g