OK, so I probably should have gone grocery shopping instead of baking cupcakes. But, to be fair, I was doing my part to use up old ingredients so I could make room for new.
See, I haven’t been eating any of this Greek yogurt I stocked up on, and it’s set to expire this week. The cans of frosting in the pantry, however, have no danger of expiring in my kitchen. So I need to use up that frosting before I’m tempted to eat it without the excuse of a cupcake underneath. And, since I don’t have any eggs (remember, it’s time to buy groceries), it was time for an experiment.
The original recipe was called Red Devil’s Food Cake. But in this version, we’ll call them:
Chocolate Yogurt Cupcakes
1 cup Greek yogurt (replacing 1 cup mayonnaise in the original recipe. I used yogurt that had Strawberry-Banana Fruit on the Bottom – and honestly, you’d never know.)
2 cups flour
1 cup sugar
1 tsp vanilla
1 cup boiling water
4 tsp cocoa
2 tsp sodaMix it all up. Pour into cupcake liners and bake at 350 for about 10 minutes.
I remember reading before that Devil’s Food Cake doesn’t make good cupcakes. Well, I’ve also never made Devil’s Food Cake with strawberry Greek yogurt.
The cupcakes came out of the oven with plump perfect cupcake tops…
