Greek Yogurt Chocolate Cupcakes with Mint Buttercream Frosting

 

Thank God It’s Friday!

Greek Yogurt Chocolate Cupcakes with Mint Buttercream Frosting

Oh, that’s right, it’s Saturday! My days are blurring together. I may have pulled an all-nighter. I say “may” because I couldn’t make it past 3:00 a.m., but I’ll pat myself on the back…I stayed up later than Sister Chef who fell asleep around one thirty-ish while watching one of our favorite movies My Best Friend’s Wedding. A Classic.

So TGIS…Thank God It’s SATURDAY. Why? I don’t know because I’m up bright and early at 8:00 a.m.– okay, not so early, but it IS bright–to showcase these amazing Greek Yogurt Chocolate Cupcakes with Mint Buttercream Frosting.

Would you like to eat some?

Here's a Greek yogurt chocolate cupcake recipe with Mint Buttercream Frosting. The cupcake is a low-fat, quick easy cake recipe espoused by Dr. Oz.; made with a pre-made cake mix, Greek yogurt, and water. Three ingredients. Three steps. That's easy...and don't forget delicious!

Sorry Charlie. They’re all gone. I made them last week. And just to make you jealous? I got to enjoy the very last bite. The next morning I couldn’t believe a cupcake went unscathed. I popped it in my mouth brainlessly, effortlessly, and guiltlessly (if that’s a word). Yes. Guiltless-ly. They only have about 100 calories each (minus the frosting…cough * cough).

And while I’m cheating you of calories…I will confess I cheated on these cupcakes. These are not made from scratch. I know, I know, you chefs out there are cringing. Julia Childs is turning over in her grave. But hey, if you’re in a pinch of time and want a quick easy low-fat calorie option for dessert, this is your cup of cupcake. (Did I mention that’s minus the frosting?)

Oh, I must mention that I’m not making this up. Dr. Oz suggested using a pre-made mix of devil’s food cake, a cup of Greek yogurt, and a cup of water. So I quickly obeyed. (I’m a very obedient child.) Mixed them all together and baked. Thank you, Dr. Oz, for saving me money on oil and eggs and my body of some unwanted calories and fat. These babies only have about 100 calories each (minus the frosting…cough * cough). I had to put on frosting, though. What’s a cupcake without frosting?

Prep time: 10 mins
Cook time: 25 mins
Yields: 18 cupcakes

Ingredients

Cupcakes:

  • 1 devil’s food cake mix
  • 1 cup plain fat-free Greek yogurt
  • 1 cup water

Buttercream Frosting:

  • 1/2 cup vegetable shortening
  • 1/2 cup butter, softened
  • 1 teaspoon peppermint extract
  • 4 cups powdered sugar
  • 6-8 tablespoons milk
  • Green food coloring

Instructions

Cupcakes:

  1. Preheat oven to 350 degrees F. Prepare cupcake tin with liners.
  2. With an electric mixer, beat together all three ingredients for approximately 2 minutes. Pour into prepared tin until 2/3 full. Bake for 25 minutes or until cupcake is firm to touch.
  3. Remove from oven. Transfer to a wire rack and cool completely before frosting.

Frosting:

  1. In a large mixing bowl, beat together the shortening and butter with an electric mixer until smooth. Add peppermint extract and continue beating until well incorporated.
  2. Slowly add the powdered sugar 1/2 cup at a time; beating with an electric mixer and scraping down the sides as you go. After each addition of sugar, add 1 tablespoon milk until you reach desired consistency. Beat at medium speed until mixture is light and fluffy.
  3. Add desired amount of food coloring and frost cupcakes when cooled completely.

Note: I have only used this with a chocolate baking mix. I don’t know how well this will work with other flavors.

Greek Yogurt Chocolate Cupcakes with Mint Buttercream Frosting
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 18
Ingredients
  • Cupcakes:
  • 1 devil’s food cake mix
  • 1 cup plain fat-free Greek yogurt
  • 1 cup water
  • Buttercream Frosting:
  • 1/2 cup vegetable shortening
  • 1/2 cup butter, softened
  • 1 teaspoon peppermint extract
  • 4 cups powdered sugar
  • 6-8 tablespoons milk
  • Green food coloring
Instructions
  1. Cupcakes:
  2. Preheat oven to 350 degrees F. Prepare cupcake tin with liners.
  3. With an electric mixer, beat together all three ingredients for approximately 2 minutes.
  4. Pour into prepared tin until 2/3 full.
  5. Bake for 25 minutes or until cupcake is firm to touch.
  6. Remove from oven and transfer to a wire rack to cool completely before frosting.
  7. Frosting:
  8. In a large mixing bowl, beat together the shortening and butter with an electric mixer until smooth. Add peppermint extract and continue beating until well incorporated.
  9. Slowly add the powdered sugar 1/2 cup at a time; beating with an electric mixer and scraping down the sides as you go. After each addition of sugar, add 1 tablespoon milk until you reach desired consistency. Beat at medium speed until mixture is light and fluffy.
  10. Add desired amount of food coloring and frost cupcakes when cooled completely.
About Jennifer Scott

Jen is author, owner, and creative mind behind Bakerette.com. She loves anything chocolate and cheese!

Comments

  1. I’m sure these are delicious! Perfect for St. Patties Day… Thanks for coming to (link) party with me at Super Saturday Show & Tell :) xoxo~ Ruthie

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