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
Steps:
- Pre-heat the oven to 180ºC/350°F. Grease and line a 12-hole muffin tray with cupcake liners.
- Sift all the dry ingredients into a large bowl.
- In a seperate bowl or jug, whisk the egg, milk, oil and vanilla extract and combine with the dry ingredients. Beat until the mixture is smooth.
- Slowly add the boiling water and mix until combined.
- Distribute the batter between the cupcake liners and place in the oven.
- Bake for 20-25 minutes until a skewer inserted comes out clean.
- Remove from the oven and allow to cool completely before decorating.
- To make the frosting, beat the butter until light and fluffy then add the icing sugar and beat until well incorporated. Add the cream and cocoa powder and beat well. Scrape the bowl with a spatula and beat until smooth. Slowly pour in the melted chocolate and beat until light and fluffy.
- Transfer the frosting to a piping bag and pipe onto the cooled cupcakes.
Nutrition Facts : Calories 436 kcal, Carbohydrate 63 g, Protein 4 g, Fat 20 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 39 mg, Sodium 117 mg, Fiber 1 g, Sugar 42 g, ServingSize 1 serving
SUPER MOIST CHOCOLATE CUPCAKES
Made from simple everyday ingredients, these chocolate cupcakes with vanilla frosting will be your new favorite. For best results, use natural cocoa powder and buttermilk.
Provided by Sally
Categories Dessert
Time 3h25m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
- Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin.
- Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking.
- Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. I usually let them cool in the pan.
- Frost cooled cupcakes however you'd like. I used chocolate buttercream and Wilton 1M piping tip for these pictured cupcakes. Top with sprinkles, if desired. Store leftovers in the refrigerator for up to 5 days.
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.
YOGURT GLAZE
This is a quick and yummy glaze to put on top of cupcakes or regular cake!!
Provided by brasicana
Categories Desserts Frostings and Icings Dessert Glazes
Time 35m
Yield 16
Number Of Ingredients 3
Steps:
- Whisk together yogurt, vanilla extract, and confectioners' sugar in a bowl until smooth. Refrigerate for at least 30 minutes before spreading on a cake or cupcakes.
Nutrition Facts : Calories 32.3 calories, Carbohydrate 4.4 g, Cholesterol 2.8 mg, Fat 1.3 g, Protein 0.8 g, SaturatedFat 0.6 g, Sodium 8.2 mg, Sugar 4.4 g
More about "yogurt vanilla cupcakes w chocolate frosting recipes"
VANILLA YOGURT CUPCAKES - BAKED BY AN INTROVERT
From bakedbyanintrovert.com
Reviews 77Calories 420 per servingCategory Cupcakes
- In a large mixing bowl whisk together the melted butter and sugar. Beat in the yogurt. Add the eggs one at a time, beat well after each addition. Beat in the vanilla.
- In a medium mixing bowl combine flour, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture alternating with milk. Begin and end with flour mixture. Mix until well blended.
- Spoon batter into prepared pans, filling each cup 2/3 full. Bake for 25 minutes or until a wooden toothpick inserted into the center comes out clean. Remove cupcakes immediately from pans, and cool on a wire rack.
CHOCOLATE CUPCAKES WITH VANILLA FROSTING RECIPE
From chiselandfork.com
ULTIMATE MARBLE CUPCAKES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
HEALTHIER VANILLA CUPCAKES WITH 2-INGREDIENT FROSTING
From scrummylane.com
EASY MOIST VANILLA CUPCAKES WITH VANILLA BUTTERCREAM …
From beyondfrosting.com
THICK GREEK YOGURT FROSTING FOR CAKES AND CUPCAKES
From ifoodreal.com
GREEK YOGURT CHOCOLATE FROSTING - BIG GREEN HOUSE
From abiggreenhouse.com
CHOCOLATE GREEK YOGURT CUPCAKES - HERBS & FLOUR
From herbsandflour.com
CHOCOLATE YOGURT CUPCAKES | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
VANILLA CUPCAKES WITH MILK CHOCOLATE ICING AND A …
From blessthismessplease.com
GREEK YOGURT FROSTING - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
VANILLA CUPCAKES WITH CHOCOLATE FROSTING | ELANA'S PANTRY
From elanaspantry.com
EGGLESS MOIST YOGURT VANILLA CUPCAKE WITH WHITE CHOCOLATE …
From nupursindiankitchen.com
EASY CHOCOLATE CUPCAKES WITH VANILLA FROSTING
From frostingandfettuccine.com
COLORFUL CONFETTI SPRINKLE CUPCAKES - TASTE OF THE FRONTIER
From kleinworthco.com
BEST CHOCOLATE YOGURT FROSTING RECIPE - HOW TO MAKE CHOCOLATE …
From food52.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love