Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.5 cup (45g) unsweetened cocoa powder
  • 0.75 cup (150g) granulated sugar
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.75 cup (170g) non-fat Greek yogurt
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • 0.5 cup (120ml) hot brewed coffee
  • 1 cup (120g) powdered sugar
  • 3 tbsp (15g) unsweetened cocoa powder
  • 2.5 tbsp (37ml) skim milk
  • 0.5 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, 45g cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, whisk the egg, Greek yogurt, and 2 tsp vanilla extract until the mixture is completely smooth.
  4. Gently fold the wet yogurt mixture into the dry flour mixture using a rubber spatula until just combined.
  5. Slowly pour the hot coffee into the batter, whisking gently until the batter is smooth and thin.
  6. Divide the batter evenly into the 12 muffin cups. Bake for 18–20 minutes until a toothpick comes out with only a few moist crumbs.
  7. Whisk together powdered sugar, 15g cocoa powder, skim milk, and 0.5 tsp vanilla. Dip the cooled cupcakes into the glaze to finish.