Chocolate Mocha Cupcakes with Pumpkin Pie Frosting and a Giveaway

It's no surprise that I love using Greek yogurt in my baking and cooking.  I use it in main dishes, breads, sides, desserts and I use it instead of sour cream all the time.  Most of the time, I use plain Greek yogurt, but since The Greek Gods have three new flavors of Greek-Style Yogurt . . . Chocolate Mocha, Chocolate Cherry and Chocolate Strawberry, it was the perfect time to experiment with flavored Greek yogurt in my baking.

All three flavors are are rich and creamy with a sweet flavor that says it all.  There is no mistaking the flavor of Chocolate Mocha and the Chocolate Cherry reminds me of those cherry cordial chocolates you can get at Christmas.

The Greek Gods Greek-Style Yogurt does not contain any artificial sweeteners, they use honey and evaporated cane syrup.   This yogurt is Gluten Free, it contains Live and Active Cultures, including probiotics and it's an excellent source of calcium.

I decided to use the Chocolate Mocha flavor in some really delicious cupcakes.  I packed a whole cup of this flavorful yogurt into these cupcakes and they are DIVINE.  The cupcake is so light and fluffy and  the Pumpkin Pie Frosting is just as light and fluffy.  The cupcakes are a one-bowl recipe and couldn't be easier and the frosting combines some of the same ingredients used in a classic pumpkin pie.  The flavor combination screams Fall and you will love them.  Check your local grocery store for these new flavors of yogurt.

The Greek Gods would love to give one lucky reader a case of their Greek-Style Yogurt and a box of branded goodies.  Enter using the Rafflecopter below.  Winner will be contacted by email and must respond within 48 hours or a new winner will be selected.

a Rafflecopter giveawayThis is a sponsored post.  The giveaway prize is provided by and will by shipped by The Greek Gods.  As always, all opinions expressed herein are my own.

Chocolate Mocha Cupcakes with Pumpkin Pie Frosting
From: Jenn@eatcakefordinner
(Printable Recipe)

1 (15.25 oz.) box Devil's Food Cake Mix
1 (3.9 oz.) box instant Chocolate Fudge Pudding Mix
3/4 c. water
3/4 c. vegetable or canola oil
1 tsp. vanilla
4 large eggs
1 c. The Greek Gods Chocolate Mocha Greek-Style Yogurt

Preheat oven to 350 degrees.  Line a 12-cup muffin tin with paper liners and spray with cooking spray.  In a large bowl combine dry cake mix, dry pudding mix, water, oil, vanilla, eggs and yogurt.  Mix together until smooth and creamy, batter will be thick.  Divide batter between muffin cups.  Bake for about 23 minutes or until the top springs back when lightly touched and a toothpick inserted in the center comes out clean.  Cool completely and top with Pumpkin Pie Frosting.  Makes around 25 cupcakes.  Store leftover cupcakes in the refrigerator.

Pumpkin Pie Frosting
1 (3.4 oz.) box instant Vanilla Pudding Mix
3/4 tsp. pumpkin pie spice
3/4 c. chilled evaporated milk (or you can use regular milk)
4 Tbl. canned pumpkin puree
1 tsp. vanilla
1/4 c. powdered sugar
1 (8 oz.) carton thawed whipped topping

Mix together dry pudding mix and pumpkin pie spice.  Add the evaporated milk, canned pumpkin and vanilla and mix until well combined.  Stir in the powdered sugar.  Carefully fold in the thawed whipped topping.  Refrigerate for at least 30 minutes.  Then, add to a piping bag fitted with a piping tip (I use a Wilton 1M tip) and pipe onto cupcakes.  Or you can just spread it over each cupcake.  Garnish with sprinkles or mini chocolate chips, if desired.