Featured Product: Nancy’s Cream Cheese & Nancy’s Organic Plain Whole Milk Yogurt
Ingredients
Cupcakes
- 1 cup All-Purpose Flour
- ¾ cup Unsweetened Cocoa Powder
- 2 teaspoons Baking Powder
- ¼ teaspoon Salt
- 2 Eggs
- 2 tablespoon Butter, melted
- 1 tablespoon Vanilla Extract
- ⅔ cup Cane Sugar
- ½ cup Nancy’s Organic Plain Whole Milk Yogurt
- ¼ cup Milk
- Mini Chocolate Chips, for eyes
Frosting
- 8 oz. Nancy’s Cream Cheese, softened
- ½ cup Butter, softened
- 3 ½ cups Powdered Sugar
- ¼ teaspoon Salt
- 1 teaspoon Vanilla Extract
Directions
Preheat the oven to 350 degrees and prepare a muffin tin with parchment paper liners. In a large mixing bowl, sift together the flour, cocoa powder, baking powder and salt. Separately, whisk the eggs. Slowly whisk in the melted butter, careful not to cook the eggs. Add the vanilla, sugar, yogurt and milk. Whisk to combine. Incorporate and mix the dry and wet ingredients before spooning the batter into the prepared muffin tin. Bake for 18-20 minutes, until the tops of the cupcakes have formed cracks. Allow them to cool completely.
To make the Cream Cheese Frosting, use a hand mixer to beat together the cream cheese and butter. Slowly incorporate the powdered sugar, salt and vanilla into the cream cheese mixture. Beat until fluffy and smooth. Fill a large piping bag (use a large round tip) with Cream Cheese Frosting and chill for 30 minutes. Pipe “ghosts” onto the cooled cupcakes in three sections, starting with large on the bottom and getting smaller at the top. Add chocolate chips to the top section to make eyes.