How to Make the Perfect Dark Chocolate Cupcakes from Scratch

These Dark Chocolate Cupcakes are a chocolate lover’s dream come true—rich, moist, and deeply satisfying, yet light enough to enjoy without the guilt. Made with simple, wholesome ingredients, these cupcakes deliver that bakery-style decadence right from your own kitchen. Perfect for birthdays, celebrations, or simply because you deserve a chocolate fix, these treats are the perfect blend of flavor and mindful indulgence.

Why You’ll Love This Recipe

Rich Chocolate Flavor – Made with high-quality cocoa for that deep, satisfying taste.
Moist and Fluffy – Greek yogurt keeps them tender and light.
Better-for-You Ingredients – Lightened up with smart swaps for everyday enjoyment.
Easy to Make – Simple ingredients and just one bowl required!

Ingredients

For the Cupcakes:

• 1 cup all-purpose flour
• ⅓ cup unsweetened cocoa powder
• ½ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup granulated erythritol (or preferred sweetener)
• ¼ cup light butter, melted
• ⅓ cup plain nonfat Greek yogurt
• ½ cup unsweetened almond milk (or milk of choice)
• 1 large egg
• 1 tsp vanilla extract

For the Frosting:

• ½ cup unsweetened cocoa powder
• ¼ cup powdered erythritol
• ¼ cup unsweetened almond milk
• 1 tsp vanilla extract

Instructions

Prep the Oven and Pan
Preheat your oven to 350°F (177°C). Line a 12-cup muffin tin with paper liners or lightly spray with nonstick cooking spray.

Mix Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and erythritol.

Combine Wet Ingredients
In a separate bowl, whisk together the melted butter, Greek yogurt, almond milk, egg, and vanilla extract until smooth and well combined.

Make the Batter
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix; it’s okay if there are a few small lumps.

Bake
Divide the batter evenly among the 12 liners. Bake for 15–18 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely before frosting.

Prepare the Frosting
In a small bowl, whisk together the cocoa powder, powdered erythritol, almond milk, and vanilla extract until smooth. Spread or pipe onto the cooled cupcakes.

Nutritional Information (Per Cupcake)

Calories: 110
Protein: 3g
Fat: 3g
Carbohydrates: 17g
Sugar: 1g
Fiber: 3g

Tips for Success

• Don’t Overmix – Overmixing can make the cupcakes dense; just stir until combined.
• Room Temperature Ingredients – For the best texture, bring your yogurt, milk, and egg to room temperature before mixing.
• Cool Before Frosting – Make sure the cupcakes are completely cooled before frosting to prevent melting.
• Get Creative – Top with fresh berries or a sprinkle of cocoa for extra flair.

Why This Recipe Works

These Dark Chocolate Cupcakes achieve the perfect balance of rich flavor and light texture by using Greek yogurt and almond milk in place of heavy oils and fats. The result is a moist, chocolatey cupcake that’s indulgent without the extra calories. Paired with a simple cocoa frosting, these cupcakes are a delicious and smart choice for any occasion.

Indulge in the rich, velvety taste of Dark Chocolate Cupcakes that are as good for your taste buds as they are for your goals. With every moist, chocolatey bite, you’ll satisfy your sweet tooth without compromise. Perfect for parties, celebrations, or just because—it’s always a good time for chocolate.