Mini Chocolate Cupcakes

Last updated on February 23, 2019 by Liza Hawkins

Disclosure: As a Stonyfield Organic™ ambassador, I am being compensated. All opinions are always my own!

My daughter just turned 9 years old, and one of her presents from us was an inexpensive desktop printer for her computer. She was crazy excited when she saw it, and immediately started printing out pages from the interwebs. (With warnings, of course, that the INK for her new printer doesn’t magically grow on trees.)

One of those printouts included a beautiful and lengthy two-page recipe for chocolate cake. MARTHA STEWART’S chocolate cake, no less.

The girl has taste, what can I say?

Her point of printing it out was to show me exactly the cake she wants for her birthday party. Because, you know, her mother who has never claimed to be a baker can certainly whip up Martha Stewart’s chocolate cake to a sweet, cocoa-y perfection.

Ahem.

Clearly a trial run was in order. And obviously I couldn’t just try to make Martha’s exact recipe. No, no. I had to tweak it, of course!

And so with a little Stonyfield Greek vanilla yogurt and a splash of brewed hazelnut coffee, I made my version of Martha Stewart’s chocolate cake in the form of mini chocolate cupcakes this past weekend.

I didn’t have buttermilk on hand AND I was out of vanilla extract (a travesty!), so I hoped that the yogurt would satisfy both of those missing ingredients.

The cake turned out moist, and the mini chocolate cupcakes are perfect little desserts for my kids, and will also pack well (unfrosted!) for my daughter’s school lunch.

Looks like I’ll be giving this another go ’round for the party! The birthday girl is pleased.

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Mini Chocolate Cupcakes

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Adapted from Martha Stewart's Chocolate Cake Recipe

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Ingredients

• 1-1/2 cups unsweetened cocoa powder
• 1-1/2 teaspoons salt
• 3 cups all-purpose flour
• 1 tablespoon baking soda
• 1-1/2 teaspoons baking powder
• 3 cups sugar
• 3/4 cup vegetable oil
• 1/2 cup whole milk
• 1 cup Stonyfield Greek vanilla yogurt
• 3 large eggs
• 1-1/2 cups hot water
• 1/4 cup brewed hazelnut coffee

Instructions

Preheat the oven to 350°F and grease a non-stick mini muffin pan.

Sift the cocoa, flour, baking soda, baking powder, salt and sugar into the bowl of a stand-up mixer. With the mixer set on low and fit with a paddle attachment, add the oil, followed by the milk, yogurt, eggs, water and coffee - one at a time, in that order. Increase the speed to medium-low and continue mixing until the batter is smooth, about 2 minutes.

Pour the batter into the mini muffin pan, filling each about 3/4 of the way. Bake them for 15-20 minutes, or until a toothpick inserted in the middle comes out clean, and the tops bounce back when gently pressed.

Let the mini muffins cool for 5 minutes in the pan, then use a knife to loosen the mini chocolate cupcakes around the edges and then lift them out. Cool them completely on a wire rack. Frost them with your favorite chocolate icing.

Makes 48 mini cupcakes.

Disclosure: As a Stonyfield Organic™ ambassador, I am being compensated. All opinions are always my own!