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Vanilla Mini-Cupcakes with Tangy Chocolate Glaze

Jessica Braider
Cupcake recipe adapted from: The Kitchn Yogurt Cake Glaze recipe adapted from: Cabot Chocolate Layer Cake
5 from 1 vote
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Servings 48

Ingredients
  

  • For the cupcakes:
  • 1 ½ cups whole milk plain yogurt
  • 2/3 cups extra virgin olive oil
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 ½ cups all purpose flour
  • 1 cup spelt flour or white whole wheat flour
  • 2 ½ teaspoons baking powder
  • ¾ teaspoons baking soda
  • ½ teaspoon salt
  • pinch freshly ground nutmeg
  • For the glaze:
  • ¼ cup plain whole milk yogurt
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon vanilla
  • 1 ¼ cups confectioner’s sugar

Instructions
 

  • To make the cake:
  • Preheat the oven to 350 and line two mini-cupcake pans with liners.
  • In a large bowl, whisk together the yogurt, olive oil, sugar, eggs, and vanilla.
  • Add the flours, baking powder, baking soda, salt, and nutmeg and stir until there are no lumps.
  • Distribute the batter amongst your muffin cups and bake for 15 minutes. Place them on a cooling rack and allow them to cool completely before glazing them.
  • To make the glaze:
  • Combine the yogurt, cocoa powder and vanilla in a large bowl.
  • Using an electric mixer, slowly beat in the confectioner’s sugar until there are no lumps.
  • Carefully dip the top of each cupcake into the glaze, turn onto its side, and spin gently to let any drops fall off, then place them on a tray. Place the tray into the refrigerator for at least 30 minutes to let the glaze firm up a bit.