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Greek Yogurt Chocolate Cupcakes with Blackberry Frosting

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Lighten up your cupcakes without losing flavor! These Greek Yogurt Chocolate Cupcakes With Blackberry Frosting are bursting with sweetness in every bite.

Greek Yogurt Chocolate Cupcakes with Blackberry Frosting

INGREDIENTS

    For the Cupcakes:

  • 2 tablespoons olive oil
  • 1 stick unsalted butter, at room temperature
  • ½ cup 60% cocoa chocolate chips
  • ¾ cup + 4 tablespoons of flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ cup sweetened cocoa
  • ¾ teaspoon sea salt
  • 2 eggs + 1 egg yolk, at room temperature
  • ½ cup sugar
  • ½ cup brown sugar
  • ½ teaspoon vanilla
  • ½ cup Greek yogurt
  • ½ cup hot coffee

    • For the Blackberry Frosting:

  • 1 stick unsalted butter, at room temperature
  • 1½ cups powdered sugar
  • pinch of sea salt
  • 8 ounces cream cheese, at room temperature
  • 12 ounces of California Giant blackberries (reserve 12 for garnishing)

DIRECTIONS

  • For the Cupcakes:

      • Preheat oven to 350 degrees.
      • Line a cupcake tin with liners. Lightly spray the liners with non-stick spray.
      • In a microwavable bowl, melt the oil, butter and chocolate chips for about one minute, and then use a rubber spatula to stir until smooth. Set aside.
      • In another bowl, mix together the flour, baking soda, baking powder, cocoa powder and sea salt. Set aside.
      • In yet another bowl, whisk together the eggs, yolk, sugars and vanilla.
      • Add the butter mixture and whisk until smooth. Add the flour mixture and Greek yogurt, mix until just combined. Add coffee. Make sure to not over mix!
      • Fill the liners with the cupcake mixture.
      • Bake for 18-20 minutes, depending on your oven. Use a toothpick to make sure the center is cooked through. Cool completely.

  • For the Frosting:

      • Puree blackberries using a food processor blender. Then use a fine mesh strainer to strain puree into a small bowl, until only seeds remain in the strainer. Use a small spatula to push the puree through the strainer.
      • In a large bowl, use a hand mixer (or a stand mixer) to whisk together the butter, powdered sugar, and salt until combined. Once the mixture is combined (around 3-5 minutes), add cream cheese. Mix until fluffy and smooth.
      • Add blackberry puree and mix until incorporated. Transfer frosting to a gallon Ziploc bag and refrigerate for about 30 minutes.
      • When cupcakes are cooled, remove them from the baking pan. Decorate by cutting off the tip of your Ziploc bag (for easy frosting), then top with a blackberry for garnish!
Greek Yogurt Chocolate Cupcakes with Blackberry Frosting

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