Chocolate Strawberry Shortcake Cupcakes
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 227.2
- Total Fat: 12.1 g
- Cholesterol: 0.0 mg
- Sodium: 209.6 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 1.4 g
- Protein: 3.3 g
View full nutritional breakdown of Chocolate Strawberry Shortcake Cupcakes calories by ingredient
Number of Servings: 12
Ingredients
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1.5 cups all-purpose flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fat-free Greek yogurt + 1 tsp coconut extract
1/2 cup vegetable oil
2 tablespoons apple cider vinegar
2 teaspoons vanilla extract
1 teaspoon instant espresso powder
1 cup honey-flavored fat-free Greek yogurt for frosting (you can use more or less depending on your taste for frosting!)
1.5 cups hulled and sliced fresh strawberries
Confectioners’ sugar, for garnish
Directions
Preparation:
1. Preheat oven to 350 degrees F and line a 12-cup cupcake pan with paper liners.
2. Sift or whisk together the flour, sugar, cocoa, baking soda, and salt into a bowl. In a separate bowl, mix the Greek yogurt, coconut extract, oil, vinegar, vanilla, and espresso powder until smooth.
3. Pour the wet mixture into the dry mixture and mix with a fork or small whisk.
4. Divide the batter evenly among the prepared cupcake liners until each cup is 2/3 full. Bake for about 20 minutes, or until an inserted toothpick comes out clean.
5. Once the cupcakes are completely cooled, slather with honey Greek yogurt and sliced strawberries. If you're making these cupcakes for someone you love, cut the strawberries in half, then cut a 'v' in the top with a paring knife to make strawberry hearts! Dust with confectioners’ sugar, if desired
Makes 12
1. Preheat oven to 350 degrees F and line a 12-cup cupcake pan with paper liners.
2. Sift or whisk together the flour, sugar, cocoa, baking soda, and salt into a bowl. In a separate bowl, mix the Greek yogurt, coconut extract, oil, vinegar, vanilla, and espresso powder until smooth.
3. Pour the wet mixture into the dry mixture and mix with a fork or small whisk.
4. Divide the batter evenly among the prepared cupcake liners until each cup is 2/3 full. Bake for about 20 minutes, or until an inserted toothpick comes out clean.
5. Once the cupcakes are completely cooled, slather with honey Greek yogurt and sliced strawberries. If you're making these cupcakes for someone you love, cut the strawberries in half, then cut a 'v' in the top with a paring knife to make strawberry hearts! Dust with confectioners’ sugar, if desired
Makes 12
Member Ratings For This Recipe
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