Tender cocoa cupcakes using plain Greek yogurt for moisture and protein, with a modest amount of sugar and a lightly sweetened cocoa-yogurt topping.
By james
Servings
12
1.25 cup All-purpose flour
0.5 cup Unsweetened cocoa powder
1 tsp Baking powder
0.5 tsp Baking soda
0.25 tsp Fine salt
1 tsp Instant espresso powder
1 cup Plain Greek yogurt
0.33 cup Granulated sugar
0.5 cup Milk
0.25 cup Neutral oil
1 tsp Apple cider vinegar
2 tsp Vanilla extract
0.75 cup Plain Greek yogurt (for topping)
2 tbsp Unsweetened cocoa powder (for topping)
1.5 tbsp Honey
Calories
170 kcal
Protein
7g
Carbs
22g
Fat
7g
Fiber
2g
Sugar
9g
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Make the Batter
1. Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, fine salt and instant espresso powder until no cocoa lumps remain.
1.2 cup All-purpose flour,
0.5 cup Unsweetened cocoa powder,
1 tsp Baking powder,
0.5 tsp Baking soda,
0.2 tsp Fine salt,
1 tsp Instant espresso powder
3. In a second bowl, whisk the plain Greek yogurt, granulated sugar, milk, neutral oil, apple cider vinegar and vanilla extract until smooth and glossy.
1 cup Plain Greek yogurt,
0.3 cup Granulated sugar,
0.5 cup Milk,
0.2 cup Neutral oil,
1 tsp Apple cider vinegar,
2 tsp Vanilla extract
4. Pour the wet mixture into the dry ingredients and fold with a spatula just until combined; a few small streaks are fine. Do not overmix, or the cupcakes will be tough.
Bake
5. Divide the batter evenly among the 12 liners, filling each about two-thirds full. Bake for 18 to 20 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
6. Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack and cool completely, about 30 minutes.
Top and Serve
7. Whisk the plain Greek yogurt (for topping), unsweetened cocoa powder (for topping) and honey until smooth and thick. Taste and add a touch more honey if desired.
By james
