Recipe for easy Greek Yogurt Topped Chocolate Cupcakes by Lily O'Brien's

Smooth, velvety, and just the perfect amount of irresistible! Our Greek Yogurt Chocolate Cupcake recipe is a delight to delve into. Ready to whip up a batch? Your family and taste buds will thank you!

 

Ingredients

  • 165g caster sugar
  • Pinch of salt
  • 115g plain flour
  • 1/2 tsp baking soda
  • 120g unsalted butter
  • 60g Lily O’Brien’s Dark Chocolate Drops for Baking
  • 35g cocoa powder
  • 125ml milk
  • 65ml vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1.5 tsp white vinegar
     

Greek yogurt topping

  • 500g full fat Greek yogurt
  • 100g icing sugar (have a little extra to hand just in case)
  • 1 tsp vanilla essence
  • Berries to decorate (optional)
     

Method

  • The day before you would like to make your cupcakes, you will need to prepare the Greek yogurt by straining it in a piece of cheesecloth to drain as much moisture out as possible - the ideal end consistency should be the same as cream cheese. Place a piece of cheesecloth, a linen tea towel or you could even use a coffee filter, over a sieve then add the Greek yogurt into the middle. Place this over a bowl to catch the moisture and leave in the fridge for the yogurt to drain for at least 6 hours - overnight would be perfect.
  • When the time comes to make your cupcakes, preheat the oven to 180°C/160°C fan, with a shelf moved to the centre of the oven. 
  • Prepare your cupcake tin with 12 paper cupcake cases.
  • Place the caster sugar and salt into a bowl and then sift in the flour and baking soda, mix to combine.
  • Place the butter and chocolate into a large heatproof bowl and microwave for 30 seconds, stir and then microwave for another 30 seconds and mix until the chocolate and butter is melted and combined. Microwave further if needed in 15 second bursts.
  • Add the cocoa powder to the chocolate mixture and stir to combine.
  • Add the milk, oil, eggs, vanilla and vinegar to the chocolate mixture and whisk with an electric hand mixer or you can even do this by hand until smooth.
  • Add the dry ingredients to the chocolate mixture and whisk until free from any lumps.
  • Divide the mixture between cupcake cases using an ice cream scoop - each case should be around 2/3 full.
  • Bake for around 18-20 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean.
  • Remove the cupcakes from the oven and transfer straight onto a wire rack.
  • While the cakes are cooling make the Greek yogurt topping. Spoon the Greek yogurt from the strainer into a clean bowl. Add the vanilla essence and icing sugar and whisk until just combined - over mixing can make the yogurt a little too runny, but don’t worry, you can add a little more icing sugar to thicken it until you reach the desired consistency.
  • Return the topping to the fridge for around 30 minutes and then when the cupcakes are completely cooled, pipe onto the top of each cupcake.
  • Top each cupcake with your favourite berries if using, and store in an airtight container in the fridge - enjoy within 4-5 days.