Yogurt Vanilla Cupcakes W Chocolate Frosting Food
YOGURT VANILLA CUPCAKES W/ CHOCOLATE FROSTING
These are moist and rich without being too fatty. I love the frosting because it's very easy and very chocolatey.
Provided by GingerPeach
Categories Dessert
Time 1h15m
Yield 12-14 cupcakes
Number Of Ingredients 14
Steps:
- Begin with the frosting to allow time for it to cool.
- Mix the sugar and cocoa together in a small saucepan.
- Add half of the milk, stirring constantly until blended.
- Then add the rest of the milk.
- Cook on medium heat until the mixture begins to boil.
- Lower heat and let simmer for a 3 minutes.
- Remove from heat and let cool for 3 minutes.
- Add the vanilla and chocolate chips, mixing until dissolved.
- Let cool at room temperature, or cover and refrigerate for future use.
- For the cake, preheat the oven to 350 degrees.
- Mix the flour, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, mix the butter and sugar until well blended.
- Add the eggs to the butter/sugar mixture.
- Gradually add the flour mixture and yogurt to the butter/sugar mixture.
- Fill muffin molds 2/3 full and bake for about 20 minutes until it passes the clean toothpick test.
- To frost, hold a muffin upside-down over the frosting, gently dunk it and twist as you pull it out.
CHOCOLATE CUPCAKES WITH VANILLA YOGURT CARAMEL FROSTING
Enjoy these chocolate cupcakes topped with caramel and Yoplait® vanilla yogurt. Perfect for dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
- In small bowl, mix flour, baking powder, salt and cocoa; set aside. In medium microwavable bowl, microwave chocolate chips and oil uncovered on High 1 minute, stirring every 30 seconds, until melted and smooth. Stir in condensed milk and egg product. Add half of flour mixture at a time, stirring until incorporated. Divide batter evenly among muffin cups.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack; cool 10 minutes.
- Meanwhile, in small microwavable bowl, microwave caramel topping uncovered on High 30 seconds. Add yogurt, stirring well. Top each cupcake with 1 tablespoon mixture. Serve immediately.
Nutrition Facts : Calories 190, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Cupcake, Sodium 200 mg, Sugar 27 g, TransFat 0 g
VANILLA CUPCAKES WITH CHOCOLATE FROSTING
This Gluten-Free Vanilla Cupcake and Vegan Chocolate Recipe is one of my personal favorites. View the full recipe and more like it at: http://www.elanaspantry.com/2008/04/22/vanilla-cupcakes-with-chocolate-frosting/
Provided by Elanas Pantry
Categories Dessert
Time 30m
Yield 36 mini cupcakes, 18 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, combine coconut flour, salt and baking soda.
- In a small bowl, blend together eggs, grapeseed oil, agave and vanilla.
- Mix wet ingredients into dry and blend with a mixer or hand blender until smooth.
- Pour batter into well oiled muffin tins.
- Bake at 350 degrees for 20 minutes.
- Cool completely.
- Top with chocolate frosting.
Nutrition Facts : Calories 80.1, Fat 7.7, SaturatedFat 1.1, Cholesterol 70.5, Sodium 105.5, Carbohydrate 0.2, Sugar 0.2, Protein 2.1
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