Chocolate Cupcakes with Vanilla Yogurt Caramel Frosting

Enjoy these chocolate cupcakes topped with caramel and Yoplait® vanilla yogurt. Perfect for dessert.

  • Prep Time 15 min
  • Total Time 40 min
  • Servings 12

Ingredients

3/4
cup Gold Medal™ all-purpose flour
1
teaspoon baking powder
1/2
teaspoon salt
2
tablespoons unsweetened baking cocoa
1/2
cup semisweet chocolate chips
1
tablespoon vegetable oil
1
can (14 oz) fat-free sweetened condensed milk (not evaporated)
1/4
cup fat-free egg product
2
tablespoons fat-free caramel topping
1
container (6 oz) Yoplait® Greek 100 vanilla yogurt
  • 1 Heat oven to 350°F. 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
210
(
Calories from Fat
60),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
210mg
210%;
Total Carbohydrate
32g
32%
(Dietary Fiber
1g
1%
  Sugars
23g
23%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
15%;
Iron
6%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.