Serves 12, 1 cupcake per serving
1 1/2 C all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/8 tsp salt
1/4 C butter, melted
1/3 C sugar
2 tsp vanilla extract
2 large eggs
1 C fat-free vanilla yogurt
1/4 C fat free skim milk
1 oz. bittersweet chocolate
2 Tbsp hot water
Preheat oven to 350 F degrees. Line a 12 hole muffin pan with cupcake liners or spray with non-stick cooking spray.
In a medium bowl, sift flour, baking powder, baking soda, and salt. Set aside. With an electric mixer, on medium speed, cream butter, sugar, and vanilla, until light and fluffy.
Add eggs and yogurt. Beat until well combined. Reduce mixer to low and alternating in batches, add a little flour mixture and a little milk, until batter is fully blended. Beat on high for 30 seconds.
Spoon batter into muffin tins about 3/4 full.
Bake for 18 to 23 minutes, or until tops are slightly golden and a toothpick inserted in center comes out clean.
Cool on a wire rack for 2 minutes before removing from pan to cool completely.
Microwave chocolate in 30 second intervals, stirring each break, until melted and smooth. When chocolate is completely melted, whisk in hot water and combine well.
Drizzle over cupcakes.