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Greek Yogurt Chocolate Fudge Cupcakes
4.5 from 12 votes

Greek Yogurt Chocolate Fudge Cupcakes

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
Servings: 14 cupcakes
Course: Dessert
Cuisine: International

Ingredients

  • 2 tablespoons canola oil
  • 1 butter unsalted, stick, melted and slightly cooled
  • 1/2 cup chocolate chips semi-sweet
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 egg large eggs plus 1 large yolk, at room temperature
  • 1/2 teaspoon vanilla
  • 3/4 cup all-purpose flour + 3 tablespoons, not packed
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup cocoa powder unsweetened
  • 3/4 teaspoon salt
  • 1/2 cup Greek yogurt full fat, plain
  • 1/2 cup boiling water or coffee
For the Chocolate Greek Yogurt Buttercream:
  • 1 butter unsalted, stick
  • 3 cups confectioners sugar
  • 3/4 cup cocoa powder unsweetened
  • 3 tablespoons Greek yogurt
  • 3 tablespoons half and half
  • 1/2 teaspoon salt

Instructions

For the cupcakes:
    Cup of Yum
  1. Preheat the oven to 350 degrees (F). Line a 12-cup cupcake/muffin tin with cupcake liners and lightly spray the liners with non-stick spray (optional, but it does help them peel right off).
  2. Melt the oil, butter,and chocolate together in the microwave, heating in 30 second increments, and stirring between increments each time. You may also melt the oil, butter, and chocolate over very low heat on the stovetop, but I find the microwave option to be much easier. Whisk mixture until completely smooth; set aside to cool.
  3. In a medium sized bowl combine the flour, baking soda, baking powder, cocoa powder, and salt; stir together until thoroughly combined; set aside.
  4. In a large bowl, whisk together the eggs, yolk, sugars, and vanilla; beat until smooth. Add the cooled oil/butter/chocolate mixture and whisk until smooth. Add half of the flour mixture, then half of the Greek yogurt. Repeat the process until everything is added, and be sure to mix until JUST combined - then quickly stir in the hot water or coffee (depending on which you're using). It's important not to over mix, here! Just stir until evenly combined.
  5. Divide the batter among the 12 liners in your prepared pan. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Cool *completely before frosting.
For the Chocolate Greek Yogurt Buttercream:
  1. Sift together the confectioners sugar and cocoa powder, whisking well to ensure it's bump and lump free!
  2. Using a handheld mixer OR a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy; about 2 minutes. Reduce speed to low and slowly add the sifted sugar/cocoa powder, alternating with the Greek yogurt and half and half, then add the salt. Once all of the ingredients have been added, beat on high speed until light and creamy and combined; beat for at least 1 minute on high.
  3. Frost cooled cupcakes and top with any decorations if desired.
  4. Cupcakes stay fresh at room temperature in an airtight container for up to 4 days.

Notes

  • *Half and half is sold in the dairy isle at most grocery stores. If you cannot find it, you can make your own by mixing 1 part whole milk with one part heavy cream.