Super Moist Cupcakes

Recipe

Dessert
Super Moist Cupcakes

Primary Media

Chocolate cupcake topped with white frosting and cocoa powder

User Rating

4 out of 5 stars
Rate it:
5 ratings

Recipe Data

24
Servings
25min
Prep
45min
Total

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    Description

    These moist, decadent, chocolaty cupcakes are hard to resist. What makes them so moist? Greek yogurt.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 24
    QuantityIngredientAdd
    Cake
    1(16.5-oz.) pkg. Hy-Vee Extra Moist Devil's Cake Mix
    1 c.water
    c.Hy-Vee vanilla Greek yogurt
    3Hy-Vee large eggs
    Frosting
    1(9-oz.) container frozen coconut whipped topping, thawed
    2(5.3-oz.) containers Hy-Vee vanilla Greek yogurt
    24 tbsp.seedless blackberry jam, divided

    Things To Grab

    • Large bowl
    • 2 standard 12-cup muffin tins
    • 24 cupcake liners
    • Wooden toothpick
    • Wire cooling rack
    • Medium bowl

    Directions

    1. Preheat oven to 350 degrees. In a large bowl, whisk together water, Greek yogurt, and eggs until just combined. Divide batter between 2 standard 12-cup muffin tins lined with papers and bake 18 to 21 minutes or until wooden toothpick inserted into center of cupcakes comes out clean. Remove cupcakes from oven and cool on a wire cooling rack.

      Hyvee Culinary Expert Tip
      Did you know? You can substitute vanilla Greek yogurt for the oil in any boxed cake mix.
      Hy-Vee Test Kitchen
    2. While cupcakes cool, prepare frosting. Combine frozen coconut whipped topping and vanilla Greek yogurt in a medium bowl. Spread 1 tablespoon jam on top of each cupcake and then dollop a serving of yogurt frosting over jam layer. Serve immediately.

    Nutrition facts

    Servings

    170 Calories per serving
    1 cupcake

    Amounts Per Serving

    • Total Fat: 4.5g
    • Cholesterol: 25mg
    • Sodium: 190mg
    • Total Carbohydrates: 33g
    • Protein: 3g

    Daily Values

    0%
    Vitamin A 0%
    0%
    Vitamin C 0%
    0%
    Iron 6%
    0%
    Calcium 6%

    Recipe Source:

    Balance May 2018