Cupcake bites with chocolate-hazelnut frosting
3
Points®
Temps total: 1 h 30 min • Préparation: 18 min • Cuisson: 12 min • Portions: 24 • Difficulté: Facile
Vanilla yogurt helps make these cupcakes super-moist and fluffy. A rich, creamy frosting is the perfect finish.
Ingrédients
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)
Sugar
½ cup(s)
Egg
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)
Instructions
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.
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