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.
These moist, decadent, chocolaty cupcakes are hard to resist. What makes them so moist? Greek yogurt.
Servings and Ingredients
|1 (16.5-oz.) pkg. Hy-Vee Extra Moist Devil's Cake Mix|
|1 c. water|
|⅓ c. Hy-Vee vanilla Greek yogurt|
|3 Hy-Vee large eggs|
|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
Hyvee Culinary Expert TipDid you know? You can substitute vanilla Greek yogurt for the oil in any boxed cake mix.
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.
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 25mg
- Sodium: 190mg
- Total Carbohydrates: 33g
- Protein: 3g