These little bites are everything - rich, creamy, fruity, and so satisfying. Made with a lighter chocolate cake base, Greek yogurt frosting, and a strawberry jam center, they're just 2 WW SP (blue) each, or 4 points for 2, 7 points for 3.
Bake for 11-15 minutes, until a toothpick comes out clean. Let cool completely before frosting.
Frosting
Strain the Greek Yogurt well through a cheesecloth or paper towels until the consistency is similar to a cream cheese. More details on this recipe.
Add strained greek yogurt to bowl and mix in powdered sugar and vanilla extract.
If you prefer it sweeter, add powdered sugar a tbsp at a time and a bit more vanilla (1 tsp for 1 cup of yogurt). Correct thin frosting by removing liquid and adding powdered sugar as necessary.
Assembly
Once your cupcakes are completely cool, pipe a ring of Greek Yogurt Frosting around the outside of each cupcake, creating a well in the center.
Fill each well with 1/2 tsp of strawberry jam.
Store in the fridge in an airtight container for up to 3 days. Enjoy!