The winner of the Chobani giveaway is Danica! Danica won an entire case of Chobani fruit flavor yogurt! She is Cho-lucky!

Good news! I have two prizes for everyone else that entered the contest (and even for those of you that didn’t)…

• A coupon you can download for your next purchase of Chobani
• A great recipe inspired by Chobani T-shirts, because I think CUPCAKES are Nothing But Good!

Nothing But Good Cho-Chocolate Cupcakes

Ingredients

• 1 cup unsweetened natural cocoa powder
• 1 1/4 cup Splenda for Baking, divided
• 1/4 cup vanilla protein powder
• 1/4 tsp kosher salt
• 1/4 tsp baking soda
• 1 cup Chobani Plain 0% Greek Yogurt (NuVal score – 94!)
• 1/3 cup milk (I used unsweetened almond milk)
• 1 T olive oil
• 1/2 tsp vanilla
• 1 whole egg plus 2 egg whites

Frosting:

• 1/2 cup Chobani Plain 0% Greek Yogurt
• 1 T agave nectar (or honey)

Directions
Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper cupcake liners.

In a large mixing bowl, combine cocoa powder, 1 cup of the Splenda, protein powder, salt, and baking soda.

In a medium mixing bowl, whisk together Chobani, milk, oil, vanilla, and whole egg.

Make a well in the center of the dry ingredients and pour in wet ingredients. Combine everything with a rubber spatula.

Add egg whites to a large mixing bowl. Whip whites until they begin to get foamy. Add remaining 1/4 cup Splenda gradually to whites. Continue whipping whites into medium-stiff peaks.

Fold whites in thirds into cake batter with a rubber spatula.

Fill each of the 12 cupcake liners 3/4 full with batter.  Bake for approximately 25-30 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Remove from oven and let cupcakes cool.

Combine the Chobani with agave nectar and frost your cupcakes. I topped mine with a piece of dark chocolate, but a red raspberry or strawberry would work nicely, too.

Now, I really must go eat another cupcake…they are Cho-Cho good!