Rich olive oil chocolate cupcakes with a sweet and velvety peanut butter yogurt frosting. These cupcakes are wonderfully moist, contain no added refined sugar, and are way healthier for you. The absolute best part is they literally taste like a classic peanut butter cup candy—completely free of added sugars, artificial dyes, or weird filler unneeded ingredients.
They are easy to whip up, frost, and serve right up. The star of the show is definitely the peanut butter yogurt frosting. It is so tasty that if you have any extra, you can stick it in the fridge; because it is packed with protein and wholesome ingredients, it doubles as an incredible fruit dip for fresh, crispy apples or any fruit of choice—yum, right?! Enjoy!
Ingredients
Dry -
Cake flour or all-purpose flour
Unsweetened Dutch cocoa powder (regular works too)
Baking powder
Baking soda
Salt
Wet -
Egg
Agave syrup
Olive oil
Buttermilk
Vanilla extract (or vanilla bean paste)
Peanut Butter Yogurt Frosting -
Creamy peanut butter
Plain Greek yogurt, room temperature
Agave syrup
Vanilla extract
Milk, room temperature
Pinch of salt
How to Make these Yummy Cupcakes
Step #1 - Preheat your oven to 350°F and line 9-10 cups in a 12-count muffin tin with cupcake liners. Set aside.
Step #2 - In a large bowl, whisk the dry ingredients together until fully incorporated—flour, cocoa powder, baking powder, baking soda, and salt.
Step #3 - In a medium bowl, add all the wet ingredients and whisk to combine—egg, agave syrup, buttermilk, and vanilla extract.
Step #4 - Pour the wet ingredients into the dry ingredients. Using a spoon or spatula, fold and stir until just combined so no flour pockets remain. Be careful not to overmix!
Step #5 - Spoon the batter evenly into the prepared cupcake liners and bake for 16-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool for 5-10 minutes in the pan, then transfer them to a wire rack to cool completely.
Step #6 - While the cupcakes are cooling, make the frosting. Using a stand mixer with the whisk attachment or a handheld electric mixer, beat the peanut butter, Greek yogurt, agave syrup, and vanilla extract on medium-low speed until light and fluffy, about 1 minute. Add the milk and a pinch of salt. Mix until smooth, adding a splash more milk if needed. Note that the frosting is supposed to be thick, just make sure it maintains a good piping consistency.
Step #7 - Place the frosting into a piping bag fitted with a medium-to-large tip of your choice (or a large zip-top bag with the corner snipped off). Once completely cooled, pipe the frosting generously onto the top of each cupcake. Serve right away or chill in the refrigerator. (I personally love these cupcakes chilled for the best firm-yet-creamy texture and flavor!)
Nutrition and Recipe Health Benefits
100% Refined Sugar-Free: Sweetened naturally with agave syrup, keeping your blood sugar steadier without the afternoon crash of traditional baked goods, and perfect for overall health.
Heart-Healthy Fats: Uses light olive oil and natural peanut butter instead of inflammatory processed butters and shortening, providing beneficial monounsaturated fatty acids that support cardiovascular health and reduce artery clogging.
Gut-Friendly Protein: Plain Greek yogurt in the frosting adds a natural boost of live probiotics for digestion and a hefty dose of satiating protein to keep you full and repair muscles naturally.
Antioxidant-Rich Cocoa & Olive Oil: Unsweetened cocoa powder and quality olive oil are loaded with polyphenols and antioxidants that help combat oxidative stress and cellular damage in the body.
Essential Minerals: Peanut butter and cocoa naturally supply magnesium, potassium, and vitamin E, which support muscle function, skin health, and energy metabolism.
Baking Recipe Pro Tips
Gentle Folding: When combining wet and dry ingredients, fold gently to incorporate a little air into the batter while ensuring all hidden flour pockets disappear. This keeps the crumb tender without developing too much gluten.
Whip the Frosting: Beat the peanut butter and yogurt mixture long enough until it transforms into a light, cloud-like texture. This makes it an absolute breeze to pipe and gives it a luxurious, melt-in-your-mouth feel on your palate.
Choose the Right Olive Oil: Opt for a light-tasting olive oil—meaning one with a mild, buttery flavor profile rather than a spicy or robust extra virgin oil with a peppery kick. This adds gorgeous richness to the cake base without any bitter herbal notes.
Vanilla Bean Paste: I love using vanilla bean paste in place of standard extract whenever possible. It is the easiest, most natural way to get those gorgeous black vanilla specks and a deeper, more aromatic flavor in both the cake and the frosting.
Healthier Chocolate Peanut Butter Cupcakes
Rich olive oil chocolate cupcakes with a sweet and velvety peanut butter yogurt frosting. These cupcakes are wonderfully moist, contain no added refined sugar, and are way healthier for you. The absolute best part is they literally taste like a classic peanut butter cup candy—completely free of added sugars, artificial dyes, or weird filler unneeded ingredients.
Ingredients
Instructions
- Preheat your oven to 350°F and line 9-10 cups in a 12-count muffin tin with cupcake liners. Set aside.
- In a large bowl, whisk the dry ingredients together until fully incorporated—flour, cocoa powder, baking powder, baking soda, and salt.
- In a medium bowl, add all the wet ingredients and whisk to combine—egg, agave syrup, buttermilk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Using a spoon or spatula, fold and stir until just combined so no flour pockets remain. Be careful not to overmix!
- Spoon the batter evenly into the prepared cupcake liners and bake for 16-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool for 5-10 minutes in the pan, then transfer them to a wire rack to cool completely.
- While the cupcakes are cooling, make the frosting. Using a stand mixer with the whisk attachment or a handheld electric mixer, beat the peanut butter, Greek yogurt, agave syrup, and vanilla extract on medium-low speed until light and fluffy, about 1 minute.
- Add the milk and a pinch of salt. Mix until smooth, adding a splash more milk if needed. Note that the frosting is supposed to be thick, just make sure it maintains a good piping consistency.
- Place the frosting into a piping bag fitted with a medium-to-large tip of your choice (or a large zip-top bag with the corner snipped off).
- Once completely cooled, pipe the frosting generously onto the top of each cupcake. Serve right away or chill in the refrigerator. (I personally love these cupcakes chilled for the best firm-yet-creamy texture and flavor!)
Nutrition Facts
Calories
340Fat
27 gSat. Fat
5 gCarbs
38 gFiber
4 gNet carbs
34 gSugar
20 gProtein
13 gSodium
250 mgCholesterol
17 mg*Nutritional values and percentages are estimates based on a standard 2,000-calorie daily diet. Your daily values may be higher or lower depending on your individual calorie needs and activity levels.
