Chocolate Cupcakes with Cookies ‘n Cream Frosting
Yields: 12 cupcakes
 
These dark chocolate cupcakes are the best I’ve ever tasted, and they’re so easy to make! Topped with sweet cookies ’n cream frosting, these cupcakes are positively irresistible.
  • for the cupcakes
  • 1 cup (80g) unsweetened cocoa powder (measured like this)
  • ¾ cup (90g) all-purpose flour (measured like this)
  • 2 tsp baking powder
  • ¼ tsp salt
  • 2 tbsp (30mL) canola or vegetable oil
  • 2 large eggs, room temperature
  • 1 tbsp (15mL) vanilla extract
  • ¾ cup (144g) granulated sugar
  • ¼ cup (60g) plain nonfat Greek yogurt
  • ½ cup (120mL) nonfat milk

  • for the frosting
  • 2 cups (480g) plain nonfat Greek yogurt
  • 0.5 oz (2 servings) sugar-free, fat-free instant vanilla pudding mix
  • 3-4 tablespoons granulated Splenda (or other sweetener, to taste)
  • 6 chocolate sandwich cookies, cream centers removed & chopped fairly small (such as Oreos)
  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 oil, eggs, and vanilla. Stir in the sugar and yogurt. 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. Add the Greek yogurt, pudding mix, and Splenda to a large bowl, and beat for 2 minutes, or until thickened. Gently fold in the chopped cookies. Chill for 2 hours before piping onto the cooled cupcakes.
Notes: I highly recommend foil liners! The cupcakes will stick less and stay moister than if you use paper liners. 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 ⅔ 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!
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2014/06/25/chocolate-cupcakes-with-cookies-n-cream-frosting/