Cocoa cupcakes are a classic making a comeback. And with this cupcake recipe with good-for-you Greek yogurt in the homemade frosting, we've taken it to the next level.
| 2 1⁄4 | c | all-purpose flour |
| 1 1⁄2 | c | sugar |
| 1⁄4 | c | cocoa powder |
| 1 1⁄2 | tsp | baking powder |
| 1⁄2 | tsp | salt |
| 2 | eggs | |
| 1⁄2 | c | vegetable oil |
| 1⁄2 | c | buttermilk |
| 1⁄2 | c | Stonyfield Organic Whole Milk Plain Yogurt |
| 1 | tbsp | white vinegar |
| 1 | tsp | vanilla extract |
| Frosting: | ||
| 1 1⁄2 | c | Organic Nonfat Plain Greek Yogurt |
| 1 | c | confectioners' sugar (sifted) |
| 2 | tsp | vanilla extract |
Heat oven to 350°. Line 15 indents in two cupcake pans with paper or foil liners.
Whisk together flour, sugar, cocoa, baking powder and salt. In another bowl, beat together eggs, vegetable oil, buttermilk, yogurt, vinegar and vanilla. Gradually add dry ingredients to egg mixture and beat until just combined. Divide batter among liners, about 1/4 cup in each.
Bake for about 22 minutes or until toothpick inserted in center comes out clean. Remove cupcakes to a rack and cool completely.
Beat yogurt, sugar and vanilla in medium-size bowl until smooth. Refrigerate for 1 hour or until slightly firm. Spread about 2 tablespoons frosting over each cupcake.