Dark Chocolate Raspberry Cupcakes
Yields: 12 cupcakes
 
These dark chocolate cupcakes are tender, rich, and decadent—a chocoholic’s dream! The frosting has a light raspberry flavor with a sweet vanilla background taste. They’re best if eaten the same day they’re assembled, but any frosted leftover cupcakes may be stored in an airtight container in the refrigerator for up to three days.
  • for the cupcakes
  • 1 c (80g) unsweetened cocoa powder (measured correctly)
  • ¾ c (90g) all-purpose flour (measured correctly)
  • 2 tsp (9g) baking powder
  • ¼ tsp (2g) salt
  • 2 tbsp (28g) unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 tbsp (15mL) vanilla extract
  • ⅔ c (128g) granulated sugar
  • ¼ c (60g) plain nonfat Greek yogurt
  • ½ c (120mL) nonfat milk
  • for the frosting
  • ⅔ c (93g) frozen unsweetened raspberries, thawed
  • 2 c (520g) plain nonfat Greek yogurt
  • 2 servings (about 14g) sugar-free, fat-free vanilla instant pudding mix
  • 2 tbsp (56g) Truvia (or other sweetener, to taste)
  1. To prepare the cupcakes, preheat the oven to 350°F and place foil cupcake liners in 12 muffin cups. Lightly coat the liners with nonstick cooking spray.
  2. In a medium bowl, whisk together the cocoa powder, flour, baking powder, and salt. In a separate bowl, whisk together the butter, eggs, and vanilla. Stir in the sugar. Mix in the yogurt, stirring until no large lumps remain. Alternate between adding the flour mixture and milk, beginning and ending with the flour, and stirring in each until just barely incorporated. (Note: For best results, add the flour in 3 equal portions and the milk in 2 equal portions.)
  3. Divide the batter between the prepared liners. Bake at 350° for 21 minutes. Cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.
  4. While the cupcakes bake, prepare the frosting. Pulse the thawed raspberries until they’re puréed. Add the purée to a small pot, and cook over medium-low heat, stirring constantly, until the purée has reduced by half. Cool completely.
  5. Add the Greek yogurt, pudding mix, and Truvia to a large bowl, and beat for 2 minutes, or until thickened. Mix in the raspberry purée. Chill for at least 2 hours before piping onto the cooled cupcakes. (If chilling longer, cover the top of the bowl with plastic wrap.)
Notes: I highly recommend foil liners! The cupcakes will stick less and stay moister than if you use paper liners. If using paper lines, spray them twice with nonstick cooking spray. If you forget to spray the liners (foil OR paper), place the cupcakes in an airtight container for 12-24 hours to help loosen them from the liners.

You will only need about ¾ of the frosting, which has been taken into account for the Nutrition Information (see link below).

Try to frost the cupcakes just before serving, but if you have any leftovers with frosting, store them in an airtight container in the refrigerator (due to the yogurt in the frosting).

This recipe is also easily halved if baking for a smaller crowd!

{low fat, low calorie}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2015/01/25/dark-chocolate-raspberry-cupcakes/