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Ingredients
| granulated sugar: 1/3 cup |
| unsweetened cocoa powder (sifted): 1/4 cup |
| nonfat milk: 1/3 cup |
| vanilla extract: 1 tsp |
| milk chocolate chips: 1/3 cup |
| all-purpose flour (unsifted): 2 1/2 cups |
| baking powder: 1 tsp |
| baking soda: 1/2 tsp |
| salt: 1/2 tsp |
| salted butter: 4 Tbl (softened) |
| granulated sugar: 1 cup |
| eggs: 2 (large) |
| vanilla extract: 1 tsp |
| nonfat plain yogurt: 1 cup |
Yogurt Vanilla Cupcakes W/ Chocolate Frosting
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
30 min -
Servings
13 serving(s)
Tags
- Begin with the frosting to allow time for it to cool.
- Mix the sugar and cocoa together in a small saucepan.
- Add half of the milk, stirring constantly until blended.
- Then add the rest of the milk.
- Cook on medium heat until the mixture begins to boil.
- Lower heat and let simmer for a 3 minutes.
- Remove from heat and let cool for 3 minutes.
- Add the vanilla and chocolate chips, mixing until dissolved.
- Let cool at room temperature, or cover and refrigerate for future use.
- For the cake, preheat the oven to 350 degrees.
- Mix the flour, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, mix the butter and sugar until well blended.
- Add the eggs to the butter/sugar mixture.
- Gradually add the flour mixture and yogurt to the butter/sugar mixture.
- Fill muffin molds 2/3 full and bake for about 20 minutes until it passes the clean toothpick test.
- To frost, hold a muffin upside-down over the frosting, gently dunk it and twist as you pull it out.