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1
For the cupcakes:
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Preheat oven to 350 F and line a standard size muffin pan with two cupcake liners. Spray the cupcake liners with cooking spray to keep the batter from sticking to them. Set aside.
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3
In a small bowl whisk together the flours, sugar, cocoa powder, baking soda, espresso powder, chocolate chips and salt.
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4
In a separate bowl whisk together the milk, yogurt, and vanilla extract. Pour the wet ingredients into the dry and stir until combined. Scoop the batter evenly into the two cupcake liners.
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5
Bake at 350 F for 15-18 minutes or until a toothpick inserted into the center of one comes out clean. Remove pan from oven. Cool the cupcakes on a wire rack.
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6
For the frosting:
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7
In a blender pulverize the freeze dried strawberries until they turn into a powder. In the bowl of a stand mixer or in a bowl with a hand mixer beat the butter, cream cheese, Greek yogurt, vanilla, powdered sugar, and freeze dried strawberries powder. Beat the frosting mixture until it becomes smooth and fluffy.
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8
Chill the frosting in the fridge for 30 minutes to an hour (optional but better if you plan to pipe the frosting on the cupcakes). Pipe the frosting on the cooled cupcakes.
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9
For the chocolate ganache:
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10
In a small microwave-safe dish heat the chocolate chips for about 30 seconds. Remove from the microwave and whisk in the warm half-and-half until the mixture is smooth. Drizzle the ganache on top of the frosted cupcakes.
