I made a few changes**)
2 cups cake flour (8 ounces)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp instant espresso powder **(I omitted this)
1/3 cup unsweetened Dutch process cocoa
1 1/3 cups sugar, divided
1/4 cup water, room temperature
6 tbsp unsalted butter, very soft
1 large egg
1 large egg white
1 cup (nonfat) plain yogurt **(I used vanilla yogurt)
2 1/2 teaspoons vanilla extract (divided)
Preheat oven to 350F.I have changed the directions a bit from the original **Use cupcake papers (foil cups are the best) and a muffin tin.
Spray cupcake papers lightly.
Sift together flour, baking powder, baking soda and salt into a medium bowl and set aside.
Place yogurt into a small bowl and set aside.
In another medium bowl, whisk together cocoa, 1/3 cup sugar and 1/4 cup water until well combined.
Stir in 1/2 tsp vanilla extract. Set aside.
In a large bowl, cream together the butter and the sugar until light, about 3 minutes. Beat in egg, followed by egg white, making sure that the egg is thoroughly incorporated before adding the white.
Beat in 2 tsp vanilla extract.
Add the flour mixture to the butter mixture, alternating with the yogurt in three additions
(flour, yogurt, flour, yogurt, flour) and mixing at low speed until just combined.
Measure out 1 cup of the yogurt batter and stir into the cocoa mixture.
Spread 3/4 of the vanilla batter into the bottom of the prepared cupcake paper. Top with dollops of chocolate batter and top that with the last few dollops of vanilla batter. Use a clean bread knife to gently swirl the batter (make an “S” curve throughout) once.
Bake about 20 minutes, rotating once mid-way through baking time. The cupcakes are done when pressing a finger gently on top of cupcake does not leave an imprint. Cupcake top bounces back up when done.
Frosting: 1 package vanilla pudding mix (3 oz, small box) + Strawberries, pureed and strained to 1/2 c. liquid strawberry juice + 1/2 c. milk. whisk all together until well combined. Then fold in 1 tub of cool whip. Cool in refrigerator for at least an hour. Then put in piping bag and pipe out onto cupcake top and sprinkle!
The cupcakes were made for our friend Reese's 5th birthday party! Here they are on display at her party!
Enjoy!
