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Photo of Vanilla cupcakes drizzled with chocolate by WW

Vanilla cupcakes drizzled with chocolate

7
Points®
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
12
Difficulty
Easy
This recipe is truly a great dessert that you should add to your collection. These cupcakes are lightened up a bit by using fat-free vanilla yogurt and fat-free skim milk, but are still chockfull of classic flavor thanks to the butter, eggs, and all-purpose flour. They're beautiful-looking and tasty and extremely versatile. Be creative and pipe out the chocolate in your own designs or your guests' initials. That's definitely one way your dessert will become the hit of the party. Feel free to experiment as well; you can swap almond extract for the vanilla extract, or add chopped nuts to the batter before baking, if desired.

Ingredients

All-purpose flour

1½ cup(s)

Baking powder

2 tsp

Baking soda

1 tsp

Table salt

⅛ tsp

Unsalted butter

¼ cup(s), melted

Sugar

⅓ cup(s)

Vanilla extract

2 tsp

Egg

2 large egg(s)

Fat free vanilla yogurt

1 cup(s)

Fat free skim milk

¼ cup(s)

Bittersweet chocolate

1 oz

Hot water

2 Tbsp

Instructions

  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.

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