Chocolate Greek Yogurt Cupcakes with Chocolate Buttercream

For the cupcakes:

1. Preheat oven to 365 F. Put paper liners into two 12-count cupcake pans (recipe makes roughly 20).

2. In a large mixing bowl, combine Greek yogurt, sugars, and the egg. Beat until combined (you can use your stand mixer for this, although whisking it by hand works just as well). Add salt, flour, and cocoa powder to mixture and mix well.

3. Combine the apple cider vinegar and milk in a glass measuring cup. This is how I make my own quick buttermilk! Add baking soda into the “buttermilk” and stir until it foams.

4. Add buttermilk mixture a bit at a time into the cake mixture, mixing as you go to incorporate all of the liquid.

5. Whisk in vanilla extract.

6. Whisk in boiling water a little bit at a time so you don’t splash/burn yourself.

7. Fill cupcake liners 2/3 of the way full and bake at 365 F for 15-17 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and place on a wire rack and let cool.

For the frosting:

1. In a large bowl, mix all ingredients together with a hand beater. You can also do this with the whisk attachment in the bowl of your stand mixer. Beat frosting for 2-3 minutes after ingredients are combined, to give it a bit of body. The frosting should hold its shape and be able to form stiff peaks. If you need it a little thicker, add more powdered sugar. Too thick? Add a few teaspoons of milk to thin it out.

2. Frost cupcakes with a piping bag and a Wilton #1M tip. You could also use a Ziploc bag with the corner cut off. Or you can spread the frosting on with a knife. But I think piping it just looks pretty.