Mini Chocolate Cupcakes

Disclosure: As a Stonyfield Organic™ ambassador, I am being compensated. All opinions are always my own!

Mini Chocolate Cupcakes

My daughter just turned 9 years old, and one of her presents from us was an inexpensive desktop printer for her computer. She was crazy excited when she saw it, and immediately started printing out pages from the interwebs. (With warnings, of course, that the INK for her new printer doesn’t magically grow on trees.)

One of those printouts included a beautiful and lengthy two-page recipe for chocolate cake. MARTHA STEWART’S chocolate cake, no less.

The girl has taste, what can I say?

Her point of printing it out was to show me exactly the cake she wants for her birthday party. Because, you know, her mother who has never claimed to be a baker can certainly whip up Martha Stewart’s chocolate cake to a sweet, cocoa-y perfection.

Mini Chocolate Cupcakes


Clearly a trial run was in order. And obviously I couldn’t just try to make Martha’s exact recipe. No, no. I had to tweak it, of course!

And so with a little Stonyfield Greek vanilla yogurt and a splash of brewed hazelnut coffee, I made my version of Martha Stewart’s chocolate cake in the form of mini chocolate cupcakes this past weekend.

Mini Chocolate Cupcakes

I didn’t have buttermilk on hand AND I was out of vanilla extract (a travesty!), so I hoped that the yogurt would satisfy both of those missing ingredients.

The cake turned out moist, and the mini chocolate cupcakes are perfect little desserts for my kids, and will also pack well (unfrosted!) for my daughter’s school lunch.

Looks like I’ll be giving this another go ’round for the party! The birthday girl is pleased.

Mini Chocolate Cupcakes
Prep time
Cook time
Total time
Adapted from Martha Stewart's Chocolate Cake Recipe
  • 1-1/2 cups unsweetened cocoa powder
  • 1-1/2 teaspoons salt
  • 3 cups all-purpose flour
  • 1 tablespoon baking soda
  • 1-1/2 teaspoons baking powder
  • 3 cups sugar
  • ¾ cup vegetable oil
  • ½ cup whole milk
  • 1 cup Stonyfield Greek vanilla yogurt
  • 3 large eggs
  • 1-1/2 cups hot water
  • ¼ cup brewed hazelnut coffee
  1. Preheat the oven to 350°F and grease a non-stick mini muffin pan.
  2. Sift the cocoa, flour, baking soda, baking powder, salt and sugar into the bowl of a stand-up mixer. With the mixer set on low and fit with a paddle attachment, add the oil, followed by the milk, yogurt, eggs, water and coffee - one at a time, in that order. Increase the speed to medium-low and continue mixing until the batter is smooth, about 2 minutes.
  3. Pour the batter into the mini muffin pan, filling each about ¾ of the way. Bake them for 15-20 minutes, or until a toothpick inserted in the middle comes out clean, and the tops bounce back when gently pressed.
  4. Let the mini muffins cool for 5 minutes in the pan, then use a knife to loosen the mini chocolate cupcakes around the edges and then lift them out. Cool them completely on a wire rack. Frost them with your favorite chocolate icing.
  5. Makes 48 mini cupcakes.

Disclosure: As a Stonyfield Organic™ ambassador, I am being compensated. All opinions are always my own!

Fluffy Homemade Pancakes

Disclosure: I am a Stonyfield ambassador, which  means I’m being compensated for posts like this one, and I’ve also been given free Stonyfield yogurt. As always, the opinions, recipes, ideas, etc., are all mine!

Fluffy Homemade Pancakes

I don’t need to go on and on about how much we love pancakes in our house, because you can easily read about that in the other pancake recipes I have on the blog.

I will reiterate how useful leftover pancakes can be during the work-week though. My kids both love them reheated in the microwave, and it’s arguably quicker than pouring a bowl of cereal!

Today I cooked a batch of fluffy homemade pancakes. They were made with my basic recipe, except I added a 1/4 cup of Stonyfield Plain Greek yogurt and a tablespoon of pure vanilla extract.

I don’t know this for sure, but I believe the reason these particular pancakes were SO light and fluffy was due to the yogurt. These homemade vanilla waffles I made for the Stonyfield blog tasted the same – extra light and fluffy.

So, who knows? I’ll take it though.

Fluffy Homemade Pancakes

PS: My sister said I should branch out a little with my photography positions, so these two shots are just for her! No shooting from the top-looking-down angle, in this post!

5.0 from 1 reviews
Fluffy Homemade Pancakes
Prep time
Cook time
Total time
Serves: 4
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 3 teaspoons sugar
  • 1 large egg
  • 1 cup whole milk
  • ¼ cup Stonyfield Plain Greek yogurt
  • 2 tablespoons vegetable oil
  • 1 tablespoon pure vanilla extract
  1. Preheat a large non-stick skillet over medium heat while you prepare the batter.
  2. Whisk the flour, baking powder, sugar and salt together in a large mixing bowl. Whisk the egg, milk, oil, yogurt and vanilla together in a separate small bowl or 2-cup glass measuring cup. Pour the wet ingredients into the dry ingredients, and whisk them together until they're just combined.
  3. Pour the batter a ¼ cup at a time into the pan, and cook them for 3 minutes (my pan fits 3 pancakes per batch). Flip the pancakes and continue cooking for 2 minutes longer. Remove the pancakes and keep them warm on plate, covered with foil. Continue making pancakes until the batter's gone.
  4. Serve the pancakes warm with butter and real maple syrup. Keep leftovers in the fridge and reheat them during the week for an easy breakfast! Makes about 9 medium-sized pancakes.

Mini Chocolate Frozen Yogurt Pies with #StonyfieldGreek

Disclosure: As a Stonyfield Organic™ ambassador, I am being compensated. All opinions are always my own!

Mini Chocolate Frozen Yogurt Pies

For Christmas this year I had to be creative with a few gifts, specifically those for my grandparents. My dad’s dad and my mom’s mom are both in their 80s, and at this point in their lives they really don’t need or want any sort of gifts at all. Yet it seems wrong not to find something thoughtful to give them anyway.

They both have a ritualistic evening sweet tooth, and it shows itself in the form of ice cream after every night’s dinner. Every night.

So I thought, what about making them a special treat to keep in their freezers?

Chocolate and Key Lime Pie Frozen Yogurt Tarts

Mini Key Lime Pies

My grandfather loves his ice cream and frozen yogurt – and all desserts, really. He begs me to make Homemade Key Lime Pie Recipe for all of our family gatherings. For him, a mini frozen yogurt pie would be greatly appreciated. But, mini key lime pies…. They would be heaven – especially since they taste great frozen, or he could set them out in the fridge to thaw the night before.

Mini Key Lime Pie

My normal Homemade Key Lime Pie Recipe calls for sour cream as a topping, but instead of using that I substituted Stonyfield Organic® Greek plain yogurt, and its tartness was the perfect accompaniment to the sweet and sour key lime filling.

Mini Chocolate Frozen Yogurt Pies

My grandmother has a vanilla ice cream cone every night. For her, I thought mini chocolate frozen yogurt pies would be a simple twist to her evening ritual (or, at least an addition to). These were made with one small container each of Stonyfield Organic® Greek vanilla and chocolate yogurt, organic cream cheese, a little powdered sugar and a sprinkle of chocolate chips.

Mini Chocolate Frozen Yogurt Pies

It doesn’t take much to make a sweet, delectable treat (and to make the grandparents happy)!

Mini Chocolate Frozen Yogurt Pies
Prep time
Total time
Serves: 6
  • 1 package mini graham cracker pie crusts
  • 1 5.3oz container Stonyfield Organic® Greek chocolate yogurt
  • 1 5.3oz container Stonyfield Organic® Greek vanilla yogurt
  • ⅛ cup cream cheese, softened
  • 1 tablespoon powdered sugar
  • ¼ cup chocolate chips
  1. Bake the pie crusts for 10 minutes at 375°F, then remove them from the oven and let them cool completely.
  2. Add ½ of the vanilla and all of the chocolate Stonyfield Organic® Greek yogurts, cream cheese and powdered sugar to a large bowl and use a hand-held mixer to whisk everything together until it's smooth and creamy.
  3. Fill each pie crust with the mixture, top with the remaining vanilla Stonyfield Organic® Greek yogurt and sprinkle chocolate chips on top.
  4. Freeze the mini chocolate frozen yogurt pies for an hour, and then cover them in plastic wrap and keep them in the freezer until you're ready to eat them!

Disclosure: As a Stonyfield Organic™ ambassador, I am being compensated. All opinions are always my own!

I’m a Stonyfield Ambassador

Disclosure: As a Stonyfield Organic™ ambassador, I am being compensated. All opinions are always my own!

Stonyfield Organic Ambassador

I first discovered Stonyfield Organic™ yogurt eight years ago when my daughter was about 6-months old and moving into the world of eating solids. My mother made her own yogurt, but I felt overwhelmed by the mere thought of what’s involved with making homemade yogurt (which I’ve since learned isn’t terribly difficult with the proper tools).

I’ve grown a bit in the kitchen since then, wouldn’t you say?

Anyway, standing in the supermarket isle, staring at the rows and rows of yogurts, Stonyfield’s YoBaby caught my eye. Made with whole milk? Check. Made with organic whole milk? Check. I was hooked. And so was my daughter.

Stonyfield Organic uses Organic Valley Co-op

Photo via

Back in 2005 I wasn’t focused on eating organically. Heck, at that point I was just starting to learn how to really cook from scratch, in addition to managing a baby and working full-time. But I knew that this growing little person needed the best I could get, especially for a first food. I consider this my tipping point into the world of understanding the importance of supporting local farmers, eating organic whenever possible, and spreading the word.

Fast-forward to 2013 and I’d say my family eats organic, local or clean about 70% of the time. And we’re all feeling great!

Organic vs. Natural

Have you ever wondered what the difference is between organic and natural?

Organic vs. Natural Chart

Photo via

This chart from Stonyfield Organic™ explains why we try to eat organic whenever possible. Something labeled “natural” can be a bit…deceiving…wouldn’t you say? Right now there are many battles being fought over just how deceptive labeling can be, and the fact that consumers think they’re buying the healthy choice, when in fact their not.

Strides are being made to label our foods properly, but if you either look for organic foods, or you buy from farmers who are farming organically (even if they’re not able to afford to be “Certified Organic” by FDA), then you’re making the right choices.

A Stonyfield Ambassador?

When I applied to be a Stonyfield Organic™ ambassador via Mamavation earlier this year, I spent the month of October following daily photo prompts centered around fighting pesticides. Or, as we called it, Cow-Fu!

Stonyfield Fight Pesticides Cow-Fu

I snapped shots of everything from my kids enjoying time outside and veggies I got at the farmers’ market, to organic blueberries for Saturday pancakes and a bee loaded with pollen that landed on my finger on a warm day. (No, the bee didn’t sting me – but I know you’re wondering.)

Here’s a compilation of my #FightPesticides Instagram pics that tell the story:

(a)Musing Foodie Stonyfield Ambassador

Other Organic Facts

Organic farming means pesticides are forbidden, and instead the farmers use natural means to keep their crops healthy and delicious. One way? Bugs – the good guys!

Ladybugs in Organic Farming

Photo via

We invite the ladybugs.

The organic farmers who supply us with milk, fruit and veggies control pests with people-and-Earth-friendly methods, like releasing ladybugs and other beneficial organisms that prey on pests.

Organic cows have a happy life filled with lots of fresh pastures, GMO-free food, and no toxic pesticides.

Pesticides and Dairy Infographic

Photo via

Cows need hugs, not drugs.

Our farmers treat cows with kindness, not artificial hormones or antibiotics.

Stonyfield’s organic blueberries are wild!

We’re wild about organic blueberries.

About a third of ours are handpicked in the wilds of Quebec.

It’s important to understand how buying organic helps our farmers!

Support Organic Farmers

Photo via

A passion for pasture.

When you support organic family farmers, you help protect rural beauty, rural economies, and the health of our food system.

What’s next?

Through February, you’ll find me posting about Stonyfield Organic™ here, and also on Instagram, Twitter and Facebook – follow along with the #organic and #obsessivelyorganic hashags!

And, I’ll be contributing a recipe once a month to The Yogurt Dish, the Stonyfield Organic™ blog. This month I submitted my Cranberry Almond Roasted Chicken Salad made with Stonyfield’s whole milk plain yogurt – yum!

Chicken Salad with Yogurt

I’m super excited to be working with Stonyfield Organic™, and I look forward to sharing more over the next couple of months!

Disclosure: As a Stonyfield Organic™ ambassador, I am being compensated. All opinions are always my own!

Related Posts Plugin for WordPress, Blogger...