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Homemade Greek Yogurt Chocolate Fudge Cupcakes photo

Greek Yogurt Chocolate Fudge Cupcakes

Decadent and guilt-free, these Greek Yogurt Chocolate Fudge Cupcakes are moist, fudgy, and irresistible!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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!