Chocolate Cupcakes with Vanilla Yogurt Caramel Frosting

Chocolate Cupcakes with Vanilla Yogurt Caramel Frosting


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These cupcakes are made with Yoplait Greek 100. It is the only Greek yogurt endorsed by Weight Watchers® with a PointsPlus® value of 2 per serving and is packed with two times the protein of regular yogurt.

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Time needed

15 min preparation + 40 min cooking

Serving Size / Yield

12 servings


  • 3/4 C. flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2 Tbs. unsweetened baking cocoa
  • 1/2 C. semisweet chocolate chips
  • 1 Tbs. vegetable oil
  • 1 14 oz. can fat-free sweetened condensed milk
  • 1/4 C. fat-free egg product
  • 2 Tbs. fat-free caramel topping
  • 1 5.3 oz. container Yoplait® Greek 100 vanilla yogurt

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  1. Heat oven to 350° degrees. Place paper baking cup in each of 12 regular-size muffin cups.

  2. In small bowl, mix flour, baking powder, salt and cocoa; set aside. In medium microwavable bowl, microwave chocolate chips and oil uncovered on High 1 minute, stirring every 30 seconds, until melted and smooth. Stir in condensed milk and egg product. Add half of flour mixture at a time, stirring until incorporated. Divide batter evenly among muffin cups.

  3. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack; cool 10 minutes.

  4. Meanwhile, in small microwavable bowl, microwave caramel topping uncovered on High 30 seconds. Add yogurt, stirring well. Top each cupcake with 1 tablespoon mixture. Serve immediately. 

5 PointsPlus value

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