Greek Yogurt Chocolate Fudge Cupcakes

Today in this recipe, I’ll show you how to prepare Greek Yogurt Chocolate Fudge Cupcakes or you can say that you will know the great recipe to make Greek Yogurt Chocolate Fudge Cupcakes, today. So, without wasting time let’s start:

Time To Make It

The approximate time to make the Greek Yogurt Chocolate Fudge Cupcakes is shown in table which is given below:

Prep Time	Cook Time	Total Time	Servings
10 minutes	18 minutes	28 minutes	14 cupcakes

Ingredients To Make Greek Yogurt Chocolate Fudge Cupcakes

To make the Greek Yogurt Chocolate Fudge Cupcakes, the ingredients which are required to make this recipe are the following which are shown below:

• 3/4 teaspoon of salt
• 2 tbsp of canola oil
• 1 tsp. baking powder
• a half teaspoon baking soda
• 1 teaspoon vanilla extract
• a half-cup semi-sweet chocolate chips
• 1 granulated sugar cup
• 1 pound light brown sugar
• 1/2 cup chocolate powder, unsweetened
• 1/2 cup plain full-fat Greek yogurt
• 1/2 cup hot water (or coffee)
• 2 big eggs at room temperature + 1 large egg yolk
• 3/4 cup + 3 tablespoons unbleached all-purpose flour
• 1 stick melted and slightly cooled unsalted butter

For the Chocolate Greek Yogurt Buttercream:

• 1 pound unsalted butter
• 3 tbsp plain Greek yogurt
• 3 cups granulated sugar
• 3/4 cup chocolate powder, unsweetened
• three tablespoons 1/2 teaspoon salt and half and half

Instructions To Make Greek Yogurt Chocolate Fudge Cupcakes

To make the Greek Yogurt Chocolate Fudge Cupcakes, these are some very important instructions that you have to follow while making it. So by following these ones you will be able to make the Greek Yogurt Chocolate Fudge Cupcakes and the instructions are the following which are shown below:  

For the cupcakes:

1. Preheat the oven to 350 degrees Fahrenheit. Line a 12-cup cupcake/muffin tin with cupcake liners and gently coat with nonstick spray (optional, but it helps the liners pull straight off).
2. Melt the oil, butter, and chocolate in the microwave in 30 second intervals, stirring between each increment. You may alternatively melt the oil, butter, and chocolate over extremely low heat on the stovetop, but I prefer the microwave method. Set aside to cool after whisking until perfectly smooth.
3. In a medium mixing bowl, whisk together the flour, baking soda, baking powder, cocoa powder, and salt until completely blended; set aside.
4. Whisk together the yolks of the eggs, yolk, sugars, as well as vanilla in a large mixing bowl until creamy. Whisk in the cooled oil/butter/chocolate mixture until smooth. Half of the flour mixture should be added first, followed by half of the Greek yogurt. Repeat until everything is added, making care to mix until JUST mixed – then rapidly whisk in the hot water or coffee (whatever you’re using). It’s critical not to overmix here! Simply stir until everything is equally blended.
5. Divide the batter evenly among the 12 prepared muffin cups. 16-18 minutes, or until a toothpick inserted into the middle comes out clean. Allow to cool fully before icing.

For the Chocolate Greek Yogurt Buttercream:

1. Sift the confectioners’ sugar and cocoa powder together, making sure there are no bumps or lumps!
2. Beat the butter on medium to high speed with a handheld mixer OR a stand mixer equipped with the paddle attachment until creamy, about 2 minutes. Reduce the speed to low and gradually add the sifted sugar/cocoa powder, alternating with the Greek yogurt and half & half, until combined, then add the salt. Once all of the ingredients have been incorporated, beat on high for at least 1 minute, or until light and creamy.
3. Frost the cooled cupcakes and decorate as desired.
4. Cupcakes can be stored in an airtight container at room temperature for up to 4 days.

NOTES

*Most supermarket shops sell half and half in the dairy section. If you can’t locate it, make your own by combining 1 part whole milk and 1 part heavy cream.

Conclusion (Greek Yogurt Chocolate Fudge Cupcakes)

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