Deluxe Chocolate Cupcakes
50 Minutes Prep
1 Hour
40 Minutes Total
18 Servings
These divine chocolate cupcakes are made with Betty Crocker™ Bake Smart™ Sugar Free Chocolate Cake Mix and topped with a luscious light and creamy yogurt frosting so you won’t feel too guilty if you’re tempted to eat more than one!
Ingredient List
- 1 box Betty Crocker™ Bake Smart™ Sugar Free Chocolate Cake Mix
- 80ml vegetable oil
- 3 medium eggs
- 80ml water
- 40g dark or milk chocolate chips
For the frosting
- 100g dark chocolate (72% cocoa solids), chopped
- 300g 5% fat Greek yogurt (see Tips)
- 2 tablespoons maple syrup
- 2 teaspoons (8g) finely grated dark chocolate
Preparation
- Preheat the oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. Line 2 x 12 hole muffin trays with 18 paper cupcake cases.
- Make up the cake mix as directed on the box with the oil, eggs and water. Fold in the chocolate chips.
- Divide the mixture evenly between the cupcake cases. Bake both trays in the oven together for 15-18 minutes or until risen and just firm to the touch. Leave in the trays for 5 minutes, then remove to a wire rack to cool completely (about 30 minutes).
- To make the frosting, place the chocolate in a heatproof bowl set over a saucepan of simmering water and leave until melted and smooth, stirring occasionally. Remove the bowl from the heat, cool for 2-3 minutes, then gradually stir in the yogurt, one tablespoon at a time, to make a creamy frosting. Lastly, stir in the maple syrup.
- Swirl the frosting on top of each cupcake using a small palette knife. Sprinkle with grated chocolate.
Tips
- Try adding 50g chopped nuts, such as pecans, hazelnuts or macadamia, to the cake mixture instead of the chocolate chips. Or for chocolate-orange flavoured cupcakes, add 2 teaspoons orange zest.
- It’s important to use authentic Greek yogurt (not Greek style) as you need the thick consistency and texture to get a smooth and creamy frosting.
