Vanilla Mini-Cupcakes with Tangy Chocolate Glaze
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 48
Cupcake recipe adapted from: The Kitchn Yogurt Cake Glaze recipe adapted from: Cabot Chocolate Layer Cake
  • For the cupcakes:
  • 1 ½ cups whole milk plain yogurt
  • ⅔ cups extra virgin olive oil
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 ½ cups all purpose flour
  • 1 cup spelt flour (or white whole wheat flour)
  • 2 ½ teaspoons baking powder
  • ¾ teaspoons baking soda
  • ½ teaspoon salt
  • pinch freshly ground nutmeg
  • For the glaze:
  • ¼ cup plain whole milk yogurt
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon vanilla
  • 1 ¼ cups confectioner’s sugar
  1. To make the cake:
  2. Preheat the oven to 350 and line two mini-cupcake pans with liners.
  3. In a large bowl, whisk together the yogurt, olive oil, sugar, eggs, and vanilla.
  4. Add the flours, baking powder, baking soda, salt, and nutmeg and stir until there are no lumps.
  5. Distribute the batter amongst your muffin cups and bake for 15 minutes. Place them on a cooling rack and allow them to cool completely before glazing them.
  6. To make the glaze:
  7. Combine the yogurt, cocoa powder and vanilla in a large bowl.
  8. Using an electric mixer, slowly beat in the confectioner’s sugar until there are no lumps.
  9. Carefully dip the top of each cupcake into the glaze, turn onto its side, and spin gently to let any drops fall off, then place them on a tray. Place the tray into the refrigerator for at least 30 minutes to let the glaze firm up a bit.
Recipe by The Balanced Kitchen at