I love making cupcakes.
Also, I have about a billion things of sprinkles that I want to use up before we move in August. I’m hard at work cooking my way through everything in our freezer and pantry, but there are some things that are hard to use up. Like sprinkles. I have SO MANY sprinkles. And even though I love them, there’s a limit to how many cupcakes I can scarf down in one sitting.
Also, confession: I really don’t have that much of a sweet tooth. I love cake. I love chocolate. I love cooking cake and eating chocolate. But I find that often my craving for sweets is satisfied after just a bite or two…and then I have a million baked goods and sweets left over that I can’t handle eating, so I have to pawn them off on friends. Which didn’t used to be a problem – but now, all of my people are getting real jobs and moving away. Which just leaves me. And Kyle. And about a million cupcakes. Which meant I either had to find a way to health-ify some cupcakes or sacrifice a bunch of REALLY AWESOME sprinkles in the move to New York. And I am NOT one to sacrifice sprinkles.
You might remember that greek yogurt is at the top of my “obsessions” list right now. And after adding it to everything else I’ve been making for WEEKS, it was only natural that I eventually put it in cupcakes, too. So it’s BASICALLY like they’re good for you now. (hashtag WINNING).
Maybe next I’ll work on some nutmeg cupcakes. That’s the other thing I have a billion bottles of. Until then, I’ll call these chocolate greek yogurt cupcakes a win. The best part? You totally can’t even taste the difference between these and the butter/oil-filled varieties. (And if you REALLY want to healthy them up, you can always nix the frosting or ganache in favor of a bit of low-fat ice cream or a dusting of powdered sugar). Happy cupcaking!Print
For the Cupcakes:
- 6 oz. vanilla greek yogurt (about ⅗ cup) – (I used Chobani, and yummmmmmm)
- ½ cup white sugar
- ½ cup brown sugar
- 1 egg
- ½ tsp. salt
- 1 cup flour
- ½ cup cocoa powder
- 1 tsp. baking soda
- ½ cup buttermilk (see how I make mine here using 1 Tbsp. apple cider vinegar + ½ cup skim milk)
- 1 tsp. vanilla extract
- ½ cup boiling water
For the Chocolate Buttercream:
- ½ cup butter (1 stick), room temperature
- ½ cup cocoa powder
- 2 cups powdered/confectioner’s sugar
- ¼ cup milk (I use skim!)
For the Cupcakes:
- In a large mixing bowl, combine greek yogurt, sugars, and the egg. Beat until combined (you can use your stand mixer for this, although whisking it by hand works just as well).
- Add salt, flour, and cocoa to mixture and mix well.
- Add baking soda to buttermilk (I make my own – see above) and stir until it foams (the vinegar in my homemade buttermilk is what helps it foam – if you use store-bought buttermilk it won’t achieve the same foamy effect, but don’t worry!)
- Add buttermilk mixture a bit at a time to the cake mixture, mixing as you go to incorporate all of the liquid.
- Whisk in vanilla extract.
- Whisk in boiling water a little bit at a time so you don’t splash/burn yourself.
- Fill cupcake liners ⅔ of the way full and bake at 365 for 15-17 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Remove to a wire rack and let cool.
For the Buttercream:
- In a large bowl, mix all ingredients together with a hand beater. You can also do this with the whisk attachment in your stand mixer. Beat frosting for 2-3 minutes after ingredients are combined, to give it a bit of body. The frosting should hold its shape and be able to form stiff peaks. If you need it a little thicker, add more powdered sugar. Too thick? Add a few teaspoons of milk to thin it out.
- Frost cupcakes with a piping bag and a Wilton #1M tip. You could also use a ziploc bag with the corner cut out or spread the frosting on with a knife, but I think piping it just looks pretty.