I love this 2-ingredient chocolate frosting recipe so much.
It’s a variation of a recipe I saw in the New York Times but I gave it a Foodlets update (which always means it’s either faster, healthier or cuter and in this case, it’s the second one. #healthierfoodforkids)
How to make healthier 2-ingredient chocolate frosting
Ready for the instructions? Because it’s going to go quick.
- Melt chocolate chips.
- Mix in full fat Greek yogurt.
The result is rich, creamy and tangy. Like cream cheese buttercream with a little protein punch.
And if you’re not into tangy, or “lemony” as my kids described it, use milk chocolate chips instead of semi-sweet.
This 2-ingredient frosting was part of Estelle’s Decorate-A-Cupcake birthday party this weekend.
Theoretically, each guest was invited to make two cupcakes: one to eat after lunch and one to take home. I probably should’ve been clearer about that before everyone started going to town on their cupcakes before lunch but you know, bygones.
- 1 cup chocolate chips (semi-sweet or milk chocolate)
- 1 cup full fat Greek yogurt
- Use a microwave-safe bowl to heat the chocolate chips for 30 seconds. Then another 30 seconds. Stir or heat for another 15 seconds until melted.
- Allow the chocolate chips to cool off slightly.
- Mix in the Greek yogurt.
- Use immediately or store in an airtight container in the fridge. If using later, allow frosting to come to room temperature before trying to spread. It'll work much better!
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