Black Forest Fro-Yo Cupcakes

Black Forest Fro-Yo Cupcakes

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From:, May 2017

Antioxidant-rich cherries and chocolate chips are folded into creamy frozen yogurt and layered on top of a crunchy cookie crust in your muffin tin for this twist on the classic Black Forest cake.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 1½ cups chocolate snaps, such as Mi-Del (about 4 ounces)
  • 2 tablespoons melted butter
  • 2 pints nonfat vanilla frozen yogurt, softened (4 cups)
  • 1 cup chopped pitted cherries, fresh or frozen
  • 2 tablespoons mini chocolate chips, plus more for garnish


  • Prep

  • Ready In

  1. Generously coat a 12-cup muffin tin with cooking spray.
  2. Place cookies in a food processor and process until fine crumbs form. Transfer to a medium bowl and stir in melted butter. Press about 1 tablespoon of the mixture in the bottom of each muffin cup.
  3. Combine frozen yogurt, cherries and 2 tablespoons chocolate chips in a large bowl and stir until well combined. Fill each muffin cup with a generous ¼ cup of the mixture. Sprinkle a few chips on top, if desired. Freeze until firm, at least 3 hours.
  • Equipment: 12-cup muffin tin

Nutrition information

  • Serving size: 1 cupcake
  • Per serving: 146 calories; 5 g fat(2 g sat); 1 g fiber; 23 g carbohydrates; 4 g protein; 1 mcg folate; 8 mg cholesterol; 19 g sugars; 8 g added sugars; 108 IU vitamin A; 2 mg vitamin C; 112 mg calcium; 0 mg iron; 87 mg sodium; 180 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1 other carbohydrate, ½ fat

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