Dorie Greenspan's Cocoa Cupcakes

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Keep these devil's-food-rich, buttermilk-tender treats successful caput erstwhile you're baking for idiosyncratic who is trying to ticker what they eat. The topping is yogurt-based and optional.

These are champion eaten the time they are made, but they tin beryllium kept covered tightly astatine country somesthesia for up to 1 time oregon frozen for up to 2 months. The yogurt for the optional topping needs to drain for astatine slightest 1 hr (and up to 1 time successful advance). The topping tin beryllium refrigerated a time successful advance.

From cookbook writer Dorie Greenspan.

Ingredients

measuring cup

Servings: 12

For the topping (optional)

1 cupful plain nonfat Greek-style yogurt
1 spoon vanilla extract
1/4 cupful confectioners' sugar
Pinch salt
Sprinkles, for finishing

For the cupcakes

1 cupful flour
1/4 cupful unsweetened cocoa pulverization (may usage Dutch-process)
1/2 spoon crushed cinnamon
1/4 spoon baking powder
1/4 spoon baking soda
8 tablespoons (1 stick) unsalted butter, astatine country temperature
2/3 cupful granulated sugar
1/4 spoon good oversea salt
2 ample eggs, astatine country temperature
3/4 spoon vanilla extract
1/2 cupful buttermilk, astatine country temperature
1/2 cupful mini cocoa chips (optional)

Nutritional Facts

Per cupcake (using low-fat buttermilk)

Calories
170
Fat
9 g
Saturated Fat
5 g
Carbohydrates
21 g
Sodium
90 mg
Cholesterol
50 mg
Protein
3 g
Sugar
12 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer Dorie Greenspan.

Tested by Kara Elder.

Published January 5, 2017

Updated March 15, 2026