Before the two ingredients in this recipe are combined, it’s important that both the melted chocolate and the yogurt are as close to room temperature as possible.
1½ cups semisweet chocolate chips
1½ cups raspberry Greek yogurt, room temperature
Place the chocolate chips in a microwave-safe bowl. Heat in the microwave at 50 percent power at 30-second intervals, stirring every 30 seconds, until the chocolate is melted and smooth. Allow it to cool to room temperature. Stir in the yogurt 1 large spoonful at a time, stirring until the frosting is smooth. (If the frosting gets too stiff, allow it to rest until it is spreadable.)
Tip: To make frosting even easier, chill the cupcakes first until they’re firm to the touch.
| Nutritional Profile | |
| Serving size: 1 cupcake | |
|---|---|
| Calories: | 330 |
| Protein: | 5 g |
| Fiber: | 2 g |
| Fat: | 18 g |
| Saturated fat: | 4 g |
| Sodium: | 376 mg |
| Vitamin A: | 51 IU |
| Vitamin C: | 1 mg |
| Vitamin D: | 7 IU |
| Vitamin E: | 4 IU |
| Beta-carotene: | 3.64 µg |
| Lutein and zeaxanthin: | 47 µg |