Vanilla Cupcakes Drizzled with Chocolate

Total Time
35 min
10 min
25 min
A great dessert to add to your collection. Be creative and pipe out the chocolate in your own designs or your guests' initials.


all-purpose flour

1½ cup(s)

baking powder

2 tsp

baking soda

1 tsp

table salt


regular butter

¼ cup(s), melted



vanilla extract

2 tsp


2 large

fat-free vanilla yogurt

1 cup(s)

fat free skim milk

¼ cup(s)

bittersweet chocolate

1 oz

hot water

2 Tbsp


  1. Preheat oven to 350°F. Line a 12-hole muffin pan with cupcake liners or coat pan with cooking spray.
  2. In a medium bowl, sift together flour, baking powder, baking soda and salt; set aside. With an electric mixer on medium speed, cream together butter, sugar and vanilla until light and fluffy. Add eggs and yogurt; beat until well-combined. Reduce mixer to low and alternating in batches, add a little flour mixture and a little milk, until batter is fully blended; beat on high for 30 seconds.
  3. Spoon batter into muffin tins about 3/4s full. Bake until tops are slightly golden and a toothpick inserted in center of a muffin comes out clean, about 18 to 23 minutes. Place pan on a wire rack for 2 minutes and then remove cupcakes from pan to cool completely.
  4. Meanwhile, to make icing, using a double-boiler or a small heavy pot over a very low flame, melt chocolate completely, stirring constantly, so it doesn’t burn. When chocolate is completely melted, whisk in hot water and combine well; drizzle over cupcakes. Yields 1 muffin per serving.


You can swap almond extract for the vanilla extract if desired.

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