Two 1/4 cups yogurt
2 sticks of butter, room temperature
1/2 cup soy or almond milk
2-cups unbleached all purpose flour
1-tablespoon vanilla extract
3-tablespoons canola oil
1 teaspoon baking soda
1/2 cup semi-sweet chocolate chips, melted
1/2 cup cocoa powder
1/2 teaspoon salt
1/4 cup Nutella
Preheat the oven to 350 degrees (F). Line a 12-cupcake pan with cupcake papers. In a medium sized bowl, light beat the yogurt, butter, and sugar together until light and fluffy.
Add milk, flour, vanilla, oil, and baking soda. Stir to combine. Beat with an electric mixer for 2-minutes, until light and creamy.
Melt the 1/2 cup of semi-sweet chocolate chips in the microwave (about 30 seconds). Add melted chocolate and cocoa powder into mixture and stir to combine.
Divide the batter among the 12-liners in your prepared pan, filling each cup 3/4 of the way. (Add batter can make additional cupcakes!) Bake for 22 minutes, or until it passes the toothpick test (insert toothpick in the center and it comes out clean). Allow for the cupcakes to cool completely before inserting Nutella stuffing and frosting.
Once the cupcakes are cooled, use a knife to carve out a small hole in the center of each cupcake. Fill each hole with Nutella (you can melt the Nutella if it makes it easier to stuff the cupcake).
Once each cupcake is frosted, place a fresh raspberry on top. *Due to the frosting using fresh raspberries and the raspberry on top, please refrigerate these cupcakes!