Chocolate Yogurt Cupcakes with Oreo Cream
Prep time: 
Cook time: 
Total time: 
Serves: 16 cupcakes
 
Ingredients
Chocolate Yogurt Cupcakes
  • 4 oz./113g bitter-sweet chocolate (I used 80%), chopped
  • ¾ cup/170g butter, room temperature
  • ¾ cup/150g brown sugar
  • 1 teaspoon vanilla extract
  • 3 eggs, room temperature and lightly beaten
  • ⅔ cup/150g Greek yogurt
  • 1¼ cup/150g flour
  • 1½ teaspoon baking powder
  • ¼ teaspoon salt
Oreo Cream
  • 16 Oreo cookies, crushed finely
  • 2 cups/450ml whipping cream
  • 1 tablespoon sugar
  • 1½ teaspoon vanilla extract
Instructions
Chocolate Yogurt Cupcakes
  1. Preheat the oven to 375℉/175℃ and line 16 muffin cups with paper liners.
  2. Melt the chopped chocolate in the microwave using low heat.
  3. In a medium bowl cream together the butter and sugar until light and fluffy. Add the vanilla and gradually add the beaten egg continuing to mix.
  4. Mix in the melted chocolate, followed by the yogurt.
  5. Sift the flour, baking powder and salt into the bowl and use a spatula to carefully fold into the batter.
  6. Fill the lined muffin cups about ⅔ full and bake in the oven for 20 minutes or until an inserted toothpick comes out clean.
  7. Let the cupcakes cool in the pan for 5 minutes and then remove and place on a wire rack to cool completely.
Oreo Cream
  1. Put the cream, sugar and vanilla extract in a medium bowl and whip to a soft peak.
  2. Fold in the crushed Oreo cookies and place in the refrigerator.
  3. Once the cookies have softened somewhat, spread the cream on top of the cupcakes.
Notes
*I liked the cream best after it had been sitting in the refrigerator for a couple of hours and the cookies got nice and soft. *If you plan on piping the cream onto the cupcakes, make sure to crush the cookies VERY finely.
Recipe by My Little Gourmet at https://mylittlegourmet.com/desserts/oreo-cupcakes/