Vanilla Cupcakes Drizzled with Chocolate
Vanilla Cupcakes Drizzled with Chocolate

Vanilla Cupcakes Drizzled with Chocolate


1 1/2 cup(s) all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/8 tsp table salt
1/4 cup(s) regular butter, melted
1/3 cup(s) sugar
2 tsp vanilla extract
2 large egg(s)
1 cup(s) fat-free vanilla yogurt
1/4 cup(s) fat free skim milk
1 oz bittersweet chocolate
2 Tbsp hot water


  • Preheat oven to 350°F. Line a 12-hole muffin pan with cupcake liners or coat pan with cooking spray.
  • In a medium bowl, sift together flour, baking powder, baking soda and salt; set aside. With an electric mixer on medium speed, cream together 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 3/4s full. Bake until tops are slightly golden and a toothpick inserted in center of a muffin comes out clean, about 18 to 23 minutes. Place pan on a wire rack for 2 minutes and then remove cupcakes from pan to cool completely.
  • Meanwhile, to make icing, using a double-boiler or a small heavy pot over a very low flame, melt chocolate completely, stirring constantly, so it doesn’t burn. When chocolate is completely melted, whisk in hot water and combine well; drizzle over cupcakes. Yields 1 muffin per serving.


  • You can swap almond extract for the vanilla extract if desired.

All posted nutrition information is approximate and has been calculated using the nutrition calculator on Skinny Points makes no guarantees of accuracy and use of different brands may change the nutrition information.

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My name is Sarah, I am a weight watchers member since 2005 and a lifetime member since 2007... I lost more than 112 lbs in the first 2 years... and now weight watchers became for me a lifestyle and not a diet.

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