Greek Yogurt Chocolate Fudge Cupcakes

Indulging in a rich, chocolatey treat doesn’t have to come with a side of guilt. These Greek Yogurt Chocolate Fudge Cupcakes are the perfect balance of decadent flavor and wholesome ingredients. They are moist, fudgy, and topped with an irresistible chocolate frosting that makes them perfect for any occasion. Plus, the addition of Greek yogurt not only enhances the texture but also adds a delightful tang that complements the sweetness beautifully.

What You’ll Love About This Recipe

– Moist and fudgy texture that melts in your mouth.
– Easy to make with simple ingredients you likely already have.
– Greek yogurt adds protein and balances sweetness.
– Perfect for birthdays, celebrations, or just an afternoon treat.
– Leftover cupcakes can be easily frozen for later enjoyment.

What Goes In

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

For the Frosting

• 1 stick unsalted butter
• 3 cups confectioners’ sugar
• 3/4 cup unsweetened cocoa powder
• 3 tablespoons Greek yogurt
• 3 tablespoons half and half
• 1/2 teaspoon salt

Equipment at a Glance

• Mixing bowls: For combining ingredients.
• Whisk: To blend the wet ingredients smoothly.
• Measuring cups and spoons: For accurate measurements.
• Cupcake pan: To bake the cupcakes.
• Parchment liners: To prevent sticking and for easy cleanup.
• Cooling rack: To cool the cupcakes after baking.

Greek Yogurt Chocolate Fudge Cupcakes — Do This Next

Step 1: Prepare Your Oven and Pan

Preheat your oven to 350°F (175°C) and line a cupcake pan with parchment liners. This will ensure that your cupcakes lift out easily without sticking.

Step 2: Melt the Chocolate

In a microwave-safe bowl, combine the semi-sweet chocolate chips and the melted butter. Heat in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth. Set aside to cool slightly.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, whisk together the melted chocolate mixture, canola oil, granulated sugar, light brown sugar, eggs, egg yolk, and vanilla extract until smooth and well combined.

Step 4: Combine the Dry Ingredients

In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, cocoa powder, and salt. This step is crucial as it aerates the dry ingredients and helps avoid lumps.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to over-mix; it’s okay if a few small lumps remain.

Step 6: Add the Greek Yogurt

Gently fold in the full-fat Greek yogurt until incorporated. The yogurt will add moisture and a delightful tanginess to the cupcakes.

Step 7: Incorporate Boiling Water or Coffee

Carefully stir in the boiling water or coffee until the batter is smooth. This step is what makes the cupcakes ultra-moist, so don’t skip it!

Step 8: Bake the Cupcakes

Spoon the batter into the prepared cupcake liners, filling them about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Step 9: Cool the Cupcakes

Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a cooling rack to cool completely.

Step 10: Make the Frosting

In a large mixing bowl, beat the stick of unsalted butter until creamy. Gradually add the confectioners’ sugar and cocoa powder, mixing until combined. Add the Greek yogurt, half and half, and salt, then beat on high until the frosting is light and fluffy.

Step 11: Frost the Cupcakes

Once the cupcakes are completely cool, generously frost each cupcake using a piping bag or a spatula. Get creative with your frosting technique!

Budget & Availability Swaps

• Canola oil can be swapped with vegetable oil or melted coconut oil if preferred.
• Unsweetened cocoa powder can be replaced with Dutch-processed cocoa powder for a milder flavor.
• Full-fat Greek yogurt can be substituted with regular plain yogurt or sour cream if necessary.
• Half and half can be replaced with milk or a non-dairy milk alternative for a lighter frosting.

What Not to Do

• Don’t overmix the batter; this can lead to dense cupcakes.
• Avoid opening the oven door during baking, as this can cause the cupcakes to collapse.
• Make sure the cupcakes are completely cool before frosting to prevent melting the frosting.
• Do not skip the boiling water/coffee step; it’s essential for achieving that gooey texture.

Freezer-Friendly Notes

These Greek Yogurt Chocolate Fudge Cupcakes freeze beautifully! Allow the cupcakes to cool completely, then place them in an airtight container or freezer bag. They can last in the freezer for up to three months. When ready to enjoy, simply thaw them at room temperature and frost as desired.

Ask & Learn

Can I use low-fat Greek yogurt instead of full-fat?

Yes, you can use low-fat Greek yogurt, but the cupcakes may not be as rich and moist. Full-fat yogurt provides that extra fudgy texture.

How can I make these cupcakes gluten-free?

To make these cupcakes gluten-free, substitute the all-purpose flour with a gluten-free flour blend that measures 1:1. Ensure that all other ingredients are also gluten-free.

Can I add other mix-ins to the batter?

Absolutely! Feel free to fold in chocolate chips, nuts, or even a swirl of peanut butter for added flavor and texture.

What’s the best way to store leftover cupcakes?

Store any leftover cupcakes in an airtight container at room temperature for up to three days. If frosted, it’s best to refrigerate them to maintain the freshness of the frosting.

Serve & Enjoy

Now that you’ve made these delightful Greek Yogurt Chocolate Fudge Cupcakes, it’s time to indulge! These cupcakes are perfect for a sweet treat after dinner, a fun dessert for gatherings, or simply a delightful snack with your afternoon coffee. Enjoy every fudgy bite, and don’t be surprised if you find yourself going back for seconds—after all, they are irresistibly delicious!

The combination of rich chocolate, creamy Greek yogurt, and the perfect balance of sweetness will make these cupcakes a favorite among family and friends. So whip up a batch today and treat yourself to a moment of pure joy!

Greek Yogurt Chocolate Fudge Cupcakes

Decadent and guilt-free, these Greek Yogurt Chocolate Fudge Cupcakes are moist, fudgy, and irresistible!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Cupcakes:

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

For the Frosting:

• 1 stick unsalted butter
• 3 cups confectioners' sugar
• 3/4 cup unsweetened cocoa powder
• 3 tablespoons Greek yogurt
• 3 tablespoons half and half
• 1/2 teaspoon salt

Equipment

• Mixing bowls
• Whisk
• Measuring cups and spoons
• Cupcake pan
• Parchment liners
• Cooling rack

Method

 

Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with parchment liners.
2. In a microwave-safe bowl, combine the semi-sweet chocolate chips and the melted butter. Heat in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth. Set aside to cool slightly.
3. In a large mixing bowl, whisk together the melted chocolate mixture, canola oil, granulated sugar, light brown sugar, eggs, egg yolk, and vanilla extract until smooth and well combined.
4. In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, cocoa powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Gently fold in the full-fat Greek yogurt until incorporated.
7. Carefully stir in the boiling water or coffee until the batter is smooth.
8. Spoon the batter into the prepared cupcake liners, filling them about two-thirds full. Bake in the preheated oven for 18-20 minutes.
9. Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a cooling rack to cool completely.
10. In a large mixing bowl, beat the stick of unsalted butter until creamy. Gradually add the confectioners' sugar and cocoa powder, mixing until combined. Add the Greek yogurt, half and half, and salt, then beat on high until the frosting is light and fluffy.
11. Once the cupcakes are completely cool, generously frost each cupcake using a piping bag or a spatula.

Notes

• These cupcakes can be frozen for up to three months!
• Use low-fat Greek yogurt for a lighter version, but expect a difference in texture.
• Feel free to add mix-ins like chocolate chips or nuts for extra flavor!