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Chocolate cupcake in a bright striped wrapper with chocolate frosting and sprinkles.

Chocolate Greek Yogurt Cupcakes

  • Cook Time: 20 mins
  • Total Time: 20 mins
  • Yield: 20 Cupcakes 1x



For the Cupcakes:

  • 6 oz. vanilla greek yogurt (about 3/5 cup) – (I used Chobani, and yummmmmmm)
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1/2 tsp. salt
  • 1 cup flour
  • 1/2 cup cocoa powder
  • 1 tsp. baking soda
  • 1/2 cup buttermilk (see how I make mine here using 1 Tbsp. apple cider vinegar + 1/2 cup skim milk)
  • 1 tsp. vanilla extract
  • 1/2 cup boiling water

For the Chocolate Buttercream:

  • 1/2 cup butter (1 stick), room temperature
  • 1/2 cup cocoa powder
  • 2 cups powdered/confectioner’s sugar
  • 1/4 cup milk (I use skim!)


For the Cupcakes:

  1. 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).
  2. Add salt, flour, and cocoa to mixture and mix well.
  3. 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!)
  4. Add buttermilk mixture a bit at a time to the cake mixture, mixing as you go to incorporate all of the liquid.
  5. Whisk in vanilla extract.
  6. Whisk in boiling water a little bit at a time so you don’t splash/burn yourself.
  7. Fill cupcake liners 2/3 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:

  1. 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.
  2. 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.