Photo of Cupcake bites with chocolate-hazelnut frosting by WW

Cupcake bites with chocolate-hazelnut frosting

Points® value
Total Time
1 hr 30 min
18 min
12 min
Vanilla yogurt helps make these cupcakes super-moist and fluffy. A rich, creamy frosting is the perfect finish.


Cooking spray

4 spray(s)

All-purpose flour

1 cup(s)

Table salt

¾ tsp(s)

Baking soda

1 tsp(s)

Baking powder

½ tsp(s)

Vanilla lowfat yogurt

1 cup(s)


½ cup(s)


1 large

Vanilla extract

1 tsp(s)

Lemon zest

1 tsp(s)

Unsalted butter

1 tbsp(s), melted

Hazelnut and chocolate spread

3 tbsp(s), such as Nutella

Light cream cheese

1 tbsp(s), at room temperature

Fat free whipped topping

¾ cup(s)


  1. Preheat oven to 350ºF. Coat a 24-hole mini muffin pan with cooking spray or line with mini cupcake liners.
  2. In a small bowl, combine flour, salt, baking soda and baking powder. In a large bowl, whisk together yogurt, sugar, egg, vanilla extract, lemon zest and melted butter. Fold dry ingredients into wet until just combined.
  3. Spoon 1 heaping tablespoon batter into each prepared muffin hole. Bake until a toothpick inserted in center of a cupcake comes out clean, about 12 minutes; let cool completely in pan.
  4. Meanwhile, to make frosting, in a medium bowl, whisk together chocolate hazelnut spread and cream cheese; mix in whipped topping until combined. Top each cupcake with about 1/2 tablespoon frosting; chill until ready to serve.
  5. Yields 1 cupcake per serving.


Store any extra cupcakes in the refrigerator.