Greek Yogurt Cupcakes with Blackberry Frosting - with Cabot's Greek Yogurt

Kristin | February 4, 2016

Do you ever stop and think “why am I doing this right now?” Well, that’s what I did (multiple times) when I was baking these cupcakes, especially when I was making the homemade blackberry frosting. I stood there, seeping blackberries through a mesh strainer, thinking “why?!” It was seriously slower than molasses. Wouldn’t it be so much easier to buy premade frosting, add some food coloring, and call it a day?

BUT OH MY GOSH. You have to make these from scratch. Because they are THAT good. They were worth the hour and a half of prepping and baking and frosting (and seeping!). These cupcakes are so moist, thanks to the Greek yogurt. And you don’t feel as guilty eating the frosting, since there isn’t any food coloring. Or do I tell myself that just to make me feel better about eating them? :)

So if you’re looking for a decadent dessert for game day, these cupcakes will do the trick. Give yourself some time to make them, that way you aren’t stressing about finishing them before the commericals start...uh, I mean the game! 


Ingredients for the cupcakes

2 tablespoons oil (I used olive oil, but canola works too)

1 stick unsalted butter, at room temperature

½ cup 60% cocoa chocolate chips

¾ cup + 4 tablespoons of flour

½ teaspoon baking soda

1 teaspoon baking powder

½ cup sweetened cocoa

¾ teaspoon sea salt

2 eggs + 1 egg yolk, at room temperature

½ cup sugar

½ cup brown sugar

½ teaspoon vanilla

½ cup Cabot's Plain Greek-Style yogurt (I used full fat)

½ cup hot coffee


Ingredients for the blackberry frosting

1 stick unsalted butter, at room temperature

1 ½ cups powdered sugar

Pinch of sea salt

8 ounces cream cheese, at room temperature

12 ounces of California Giant blackberries (reserve 12 for garnishing)


Instructions for the cupcakes

Preheat oven to 350 degrees. Line a cupcake tin with liners (I lightly spray the liners with non-stick spray). In a microwavable bowl melt the oil, butter and chocolate chips for about one minute, and then use a rubber spatula to stir until smooth. Set aside.

In another bowl, mix together the flour, baking soda, baking powder, cocoa powder and sea salt. Set aside.

In yet another bowl (I know! So many bowls!), whisk together the eggs, yolk, sugars and vanilla.  Add the butter mixture and whisk until smooth. Add the flour mixture and Greek yogurt, mix until just combined. Add coffee. Make sure to not over mix!

Fill the liners with the cupcake mixture. I filled my liners to the top, so they make really big, beautiful cupcakes. Bake for 18-20 minutes, depending on your oven (I use a toothpick to make sure the center is cooked through). Cool completely.


Instructions for the frosting

Puree blackberries using a food processor or blender. Then use a fine mesh strainer to strain puree into a small bowl, until only seeds remain in the strainer. I used a small spatula to push the puree through the strainer.

In a large bowl, use a hand mixer (or a stand mixer) to whisk together the butter, powdered sugar, and salt until combined. Once the mixture is combined (around 3-5 minutes), add cream cheese. Mix until fluffy and smooth. Add blackberry puree and mix until incorporated. Transfer frosting to a gallon Ziploc bag and refrigerate for about 30 minutes.

When cupcakes are cooled, remove them from the baking pan. Decorate by cutting off the tip of your Ziploc bag (for easy frosting), then top with a blackberry for garnish!

Warning: These will disappear fast. So make sure you hide one for yourself!




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Some might call our salesperson by day/food blogger by night, Kristin, "eclectic," and they'd be right on.

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