I originally made a version of the “chocolate yogurt frosting” you’ll see here to make chocolate coated pretzels. But that didn’t work, as the pretzels ended up all mushy. However, the frosting itself tasted really good, and it occurred to me that I could use that same frosting recipe on something else. Ever since then, I was a little obsessed with finding something to use the frosting on, until I decided on some lemon cupcakes. These cupcakes were also my first attempt at baking with whole wheat pastry flour, and it turned out great!
The chocolate frosting is not what you’d expect on a grocery-store cupcake: my frosting is nowhere near as sugary, and is more smooth, almost like a yogurt or pudding consistency. (Which makes sense since a whole container of yogurt is used in the frosting recipe!) The frosting tastes like deep, dark chocolate, with a little tang from the yogurt.
As for the actual cupcake, it is wonderfully lemony and just the right amount of sweetness. The texture is not what you’d expect from whole wheat flour, I guess because I was using whole wheat pastry flour. Blueberries and strawberries add an extra burst of flavor and antioxidants.
I totally encourage you to try this recipe. You will never need to buy sugary grocery-store cupcakes again!
Berry Lemon Cupcakes with Chocolate Yogurt Frosting
based on recipe from Sally’s Baking Addiction
Makes 12 regular sized cupcakes and enough frosting to frost each cupcake
- 1 1/2 cups whole wheat pastry flour (I found this in the baking section at Whole Foods)
- 2 tsp baking powder
- 1/2 tsp salt
- 6 tbls Egg Beaters egg substitute
- 2 tsp vanilla extract
- 1/2 cup lemonade (I used Simply Lemonade brand)
- zest of 1 medium-large lemon
- 2 tbls lemon curd
- 1/4 cup + 2 tbls Peanut Butter & Co. brand White Chocolate Wonderful peanut butter
- 1/4 cup organic raw agave syrup
- about 5 strawberries, chopped to little pieces
- 1/2 cup blueberries
- 1 container plain Chobani Greek yogurt
- 1 cup Guittard brand semisweet chocolate chips (I know some chocolate chips don’t melt well, but in my experience these melt wonderfully.)
- additional strawberry slices and blueberries, if desired, for topping
Cupcakes: Preheat oven to 350 Fahrenheit. Line a muffin tin with 12 paper liners.
In a large bowl, combine the flour, baking powder, and salt and mix a bit. Add Egg Beaters, vanilla, lemonade, lemon curd, and agave and mix well. Soften the White Chocolate Wonderful peanut butter by microwaving for about 15-30 seconds, so it is easier to mix. Add White Chocolate Wonderful peanut butter to the other ingredients and mix. Add in the lemon zest and berries and stir gently.
Spoon batter into muffin liners, filling each about 3/4 full. Bake in the preheated oven for 18-20 minutes or until a cake tester inserted into the center of a cupcake comes out clean.
Remove from oven and allow to cool while you make the frosting!
First, place one cup of chocolate chips in a microwaveable bowl and microwave for 45 seconds. Stir, and microwave for another 45 seconds. Repeat this process until chocolate chips are so soft they completely mush down into each other under the spoon.
Add plain yogurt and mix thoroughly. (The first time I made this frosting, I also added a tablespoon of unsweetened cocoa powder and 2 tablespoons of Peanut Butter & Co. Dark Chocolate Dreams peanut butter. I think it gave it a more frosting-like consistency. Feel free to try it this way and tell me what you think! I only left out those ingredients this time around because I was too impatient at the time.)
Spoon frosting onto cupcakes and use a spoon to carefully spread frosting across the entire surface of the top of each cupcake.
If desired, top each cupcake with additional strawberry slices and blueberries.