In practice: Yogurt-based recipes EB 2015 Boston

Spiced chocolate cupcakes by Toby Amidor

Cupcakes Toby Amidor

Another fantastic way to use Greek yogurt is as a substitute for flavorful cheeses (like goat, ricotta and mascarpone). Instead of eliminating these delicious flavors, substitute half the required quantity with nonfat plain Greek yogurt.


Serves: 24


  • 1½ cups unbleached flour
  • 1 cup whole wheat pastry flour
  • ¾ cup unsweetened cocoa powder
  • 4 teaspoons ancho chile powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1/8 teaspoon kosher salt
  • 1 cup granulated sugar
  • ¼ cup (½ stick) unsalted butter, melted
  • ¼ cup nonfat plain Greek yogurt
  • ¼ cup prune butter
  • 1½ cups low-fat milk
  • 4 large eggs
  • 1½ teaspoons vanilla extract

Frosting and Garnish

  • ¾ cup whipped cream cheese
  • ½ cup nonfat vanilla Greek yogurt
  • 2 tablespoons confectioners’ sugar
  • 1 teaspoon vanilla extract
  • ¼ ounce dark chocolate (60% to 70% cocoa)


Prep time: 25 minutes – Cook time: 20 to 25 minutes

  1. Preheat the oven to 350°F (180°C). In a medium bowl, sift together the all purpose flour, pastry flour, cocoa powder, chile powder, baking powder, baking soda, and salt.
  2. In a large bowl, whisk together the granulated sugar, melted butter, yogurt, and prune butter. Stir until smooth. Whisk in the milk. Add the eggs, one at a time, whisking until each one is incorporated, and then add the vanilla extract. Stir the mixture until well combined. Slowly add the ingredients to the wet, folding gently until completely combined.
  3. Scoop a heaping ¼ cup of the batter into each cupcake liner. Gently tap the tin against the counter several times to remove any air bubbles.
  4. Place on the center rack in the oven and bake until toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Remove the tin from the oven and set aside to cool for 5 minutes; then transfer the cupcakes to a wire rack to cool completely.
  5. While the cupcakes are cooling, make the frosting: Place the cream cheese, yogurt, confectioners’ sugar, and vanilla extract in a small bowl and whisk to combine.
  6. Frost each cooled cupcake with 1 tablespoon of the cream cheese frosting. Grate the dark chocolate over the frosting to garnish. Serve immediately or store in an air-tight container in the refrigerator for up to 5 days.

Serving size

1 cupcake with 1 tablespoon frosting and garnish

Nutrition Information (per serving)

Calories: 153; Total Fat: 5 grams; Saturated Fat: 2 grams; Protein: 5 grams; Total Carbohydrates: 23 grams; Sugars: 11 grams; Fiber: 1 gram; Cholesterol: 42 milligrams; Sodium: 128 milligrams

Recipe from THE GREEK YOGURT KITCHEN by Toby Amidor. Copyright © 2014 by Toby Amidor. Used with permission by Grand Central Publishing. All rights reserved.

Pin It on Pinterest