Featured Products: Nancy’s Organic Butter, Nancy’s Organic Whole Milk Yogurt and Nancy’s Cream Cheese
Ingredients
Cupcakes
- 1 cup All-Purpose Flour
- ¾ cup Unsweetened Cocoa Powder
- 2 teaspoon Baking Powder
- ¼ teaspoon Salt
- 2 Eggs
- 2 tablespoons Nancy’s Organic Unsalted Butter, melted
- 1 tablespoon Vanilla Extract
- ⅔ cup Cane Sugar
- ½ cup Nancy’s Plain Whole Milk Yogurt
- ¼ cup Milk
Frosting
- 8 oz. Nancy’s Cream Cheese, softened
- ½ cup Nancy’s Organic Butter, softened
- 3 cups Powdered Sugar
- ½ cup Unsweetened Cocoa Powder
- ¼ teaspoon Salt
- 1 teaspoon Vanilla Extract
*Top with Fresh Raspberries
Directions
Cupcake 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. Top each cupcake with Chocolate Cream Cheese Frosting and fresh raspberries.
Frosting Directions
Using a hand mixer, beat together the cream cheese and butter. Slowly incorporate the powdered sugar, cocoa powder, salt and vanilla. Beat until fluffy and smooth.