CHOCOLATE CUPCAKES WITH VANILLA YOGURT CARAMEL FROSTING

Chocolate Cupcakes with Vanilla Yogurt Caramel Frosting image

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

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 40m

Yield 12

Number Of Ingredients 10

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 (5.3 oz) Greek vanilla yogurt

Steps:

Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
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.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack; cool 10 minutes.
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 Facts : Calories 190, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Cupcake, Sodium 200 mg, Sugar 27 g, TransFat 0 g