I’m currently in the midst of planning my daughter’s first birthday and that means A LOT of baking. Ziploc containers of mini this and mini that. Making sure the frosting matches the cupcake toppers matches the pennant banners matches the hole in the wall. You get the point.
To add another layer of complexity to the madness, the treats are intended for kids. And kids can be very discriminating. I also want to minimize the sugar intake so that our home is still in one piece when the kiddos leave. That in itself is a conundrum and also part of the reason I’m going with mini versions of everything.
I’ve made this recipe twice in two weeks and absolutely love it. It’s a new take on the red velvet classic, which substitutes buttermilk with greek yogurt and adds chocolate chips to an already chocolatey batter. Yes, GREEK YOGURT and chocolate chips! You have no idea how amazing these taste and how moist they are. In fact, I prefer these many times over their plain buttermilk counterparts, so it’s officially my new favorite red velvet recipe.
I’m also in love with mini cupcake pans. The end result is stunning. Almost too pretty to eat.
Here is a sneak peak at the toppers that will decorate these little goodies on the Big day.
And heck, why not show you the snack cones too! =)
Anyway, give these a try and let me know what you think. I’d love to know your thoughts on the Greek yogurt spin!
1 1/4 cups all purpose flour
1 teaspoon cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cups vegetable oil (not canola oil)
1/2 cup greek yogurt
1 large egg, at room temperature
1 tablespoon red food coloring
1/2 teaspoon pure vanilla extract
1/2 teaspoon white distilled vinegar
3/4 cups granulated sugar
1/3 cup semi-sweet chocolate chips
Cream Cheese Frosting:
1/2 cup unsalted butter, at room temperature
1/2 cup cream cheese, at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
1 24-cup mini muffin tin with white, paper mini cupcake liners.
- Preheat the oven to 350 degrees F.
- In a medium bowl, sift the dry ingredients (flour, cocoa powder, baking soda and salt). Stir to combine and set aside.
- In a large bowl using a hand mixer or a stand mixer with paddle attachment, beat the wet ingredients (oil, greek yogurt, egg, food coloring, vanilla extract, vinegar, and sugar) until combined and smooth.
- With the mixer on low, slowly add the dry ingredients into the bowl of wet ingredients. Increase the speed to medium and beat until the batter is smooth and thoroughly combined. Add the chocolate chips and mix on low until combined.
- Fill each of the cupcake liners about 2/3 of the way up.
- Bake the cupcakes in the oven for 20 to 22 minutes until puffed and a toothpick inserted into the center of the cupcake comes out clean. Cool for 10 minutes before removing from the muffin tins and placing on a cooling rack for an additional 20 minutes.
- In the meantime, for the frosting, in a large bowl, beat together the butter and cream cheese in the bowl of a stand mixer with a paddle attachment or with a hand mixer.
- With the mixer on low speed, slowly add the powdered sugar until the frosting is smooth and creamy.
- Beat in the vanilla extract.
- Using a small offset spatula, scrape out about a tablespoon of frosting and decorate each cupcake. Garnish with fresh raspberries and serve.