Yield: 48 mini cupcakes, or 12 regular size cupcakes
Time: 90 minutes
Active time: 30 minutes
8 Tbsp Butter
2 oz Bittersweet chocolate
1/2 c Cocoa powder
*1 tsp instant espresso crystals, optional
3/4 c Flour
1/2 tsp Baking soda
1 tsp Baking powder
1/2 tsp salt
3/4 c Sugar
1 tsp Vanilla extract
3/4 c Fat free Greek yogurt
8 oz Cream cheese, cold
1 c Powdered sugar, sifted
2 tspVanilla extract
1-2 drops almond extract
Zest of 1 Orange, grated
1 c Heavy whipping cream, cold
To make cupcakes:
Heat oven to 350. Line mini cupcake pan with 48 liners.
Heat butter, bittersweet chocolate, cocoa powder, and espresso crystals until just melted, cool until just slightly warm to touch.
Whisk together flour, baking soda, baking powder, salt, and Belize Spice Mix in small bowl.
When chocolate mixture is cooled properly, whisk together eggs, sugar, and vanilla in large mixing bowl until completely combined. Add chocolate mixture and fully incorporate. Sift 1/3 flour mixture over, and whisk in.
Mix in yogurt and then sift in remaining flour mixture.
Mix until completely combined, scraping bowl as necessary, batter will be a little thick.
Divide batter between cups evenly. Bake until toothpick comes out clean and cake springs back when touched lightly, about 12-15 minutes for minis and 20-25 minutes for full size. Cool completely before frosting.
To make frosting:
In bowl of stand mixer fitted with paddle attachment, mix powdered sugar and cream cheese until smooth. Add vanilla, almond extract, and orange zest, and continue mixing, scraping bowl at least once.
Turn mixer to low and drizzle in cream until completely incorporated.
Scrape bowl and switch to whisk attachment. Beat on high until frosting is fluffy and holds soft peaks. Refrigerate for about 30 minutes to firm up if desired.