If you’re a chocolate lover, these are for you!
These soft and tender Greek Yogurt Chocolate Cupcakes are so delicious. The secret? Greek yogurt in the batter—it adds just the right acidity to tenderize the gluten in the flour, keeping the cupcakes moist and tender for up to five days. Seriously, they’re one of my absolute favorites.
I bloom the unsweetened cocoa powder with warm coffee, which deepens the chocolate flavor beautifully. And don’t worry—if you’re not a coffee fan, you won’t taste it. But trust me, it takes the chocolate to the next level, so don’t skip that step!
They’re amazing topped with a simple chocolate glaze, a meringue-based frosting, or chocolate buttercream—whatever you’re in the mood for. And what I love most is they always bake up beautifully. If you’re looking for rich, reliable, and incredibly tasty chocolate cupcakes, this is the one.
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