Ingredient Checklist


Instructions Checklist
  • Heat oven to 325°. Place paper liners in cups of mini muffin pans (36 total).

  • In a small bowl, whisk together flour, cocoa, baking powder, baking soda and salt.

  • In a large bowl, beat together butter and sugar. Beat in eggs, one at a time, beating well after each addition. Beat in yogurt. On low, beat in half the flour mixture. Pour in 2/3 cup water and beat on low until blended. Scrape down side of bowl. On low, beat in remaining flour mixture.

  • Divide batter among prepared cups. Bake at 325° for 19 minutes. Cool completely. Frost and decorate as desired.

Nutrition Facts

73 calories; 3 g total fat; 2 g saturated fat; 20 mg cholesterol; 41 mg sodium. 10 g carbohydrates; 1 g fiber; 1 g protein;