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12 – 14 servings


0 hours 20 mins


0 hours 10 mins


0 hours 30 mins

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1 3/4 Cups all purpose flour

2 Tsp. Baking powder

1/4 Tsp. Salt

1/2 Cup Unsalted butter, room temperature

1 Cup sugar

2 Large eggs, room temperature

1/3 Cup Greek Yogurt, room temperature

2 1/2 Tsp. Pure vanilla extract

3/4 Cup whole milk, room temperature


1/2 Cup salted butter (room temperature)

2 + Cups confectioner’s sugar

1/2 Cup Hershey’s cocoa powder

2 Tsps. Pure vanilla extract

1/4 Cup milk (plus 2 tablespoons if needed)

Fancy Sprinkles (optional)


1) Preheat the oven to 350°F.

2) Line a 12-cup muffin tin with cupcake liners. ( there may be extra batter to make a few more cupcakes. If so, add to a separate pan.)

3) Whisk the flour, baking powder, and salt together in a bowl. Set aside.

4) Using a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. Be sure to scrape the sides of the bowl as needed to get everything incorporated.  Add the eggs and vanilla extract and beat on medium-high speed until combined.  Then add the yogurt and make sure everything is mixed together.

5) With the mixer on low speed, carefully add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk and mix until it is just combined. Do not over-mix or the cupcakes will be dense and tough.

6) Scoop the batter into the cupcake holders. Fill until about 2/3 full. Bake for 20-24 minutes, or until a toothpick inserted in the center comes out clean.
7) Allow the cupcakes to cool a few minutes then put on a rack to completely cool before frosting.

8) Frost the cupcakes with the chocolate frosting, decorate and and let the frosting set for about one hour. There’s nothing left to do but enjoy!


1. Add the butter, 2 cups of the sugar, Hershey’s cocoa powder, vanilla, and 1/4 cup warm milk to the bowl of a stand mixer. NOTE: You can warm the milk in a measuring cup in the microwave for 15 -20 seconds.

Beat until smooth, adding additional warm milk until the frosting becomes thicker. Taste, add more sugar if needed.

NOTES:  You know why I like cupcakes?  Portion control.  There, I’ve said.  You have one and your done.  OK, caught me…sometimes more than one!  I call these everyday cupcakes because they are easy to make.  I don’t spend time piping icing.  If I want a little “bling”, I throw on some sprinkles.  It is true, if you have some pretty bottles of sprinkles in the cabinet, you can make anything look festive.  But no one ever said no to a cupcake because it didn’t have fancy piping or spinkles.  So just slater the cupcakes with the frosting, let them set up and then dive in.

They are perfect for dessert, after school treats, an evening snack and have been known to substitute for breakfast on occassion.  (Yes, you caught me again!)  Make a batch and enjoy.

If you like these, be sure to check out my other sweet treats on the dessert page.