Midnight Chocolate Cakelets

Dark cocoa powder gives these little cakes a rich, dark chocolate flavor, while Greek yogurt makes them super moist. Perfect for spooky Halloween treats, kids of all ages will enjoy decorating the bite-size cakes with colored glazes and sprinkles.

1 cup (2 sticks) unsalted butter

2/3 cup dark cocoa powder

1 cup very hot water

1 teaspoon salt

2 cups all purpose flour

1 3/4 cups granulated sugar

1 1/2 teaspoons baking soda

2 large eggs

1/2 cup plain nonfat Greek yogurt

2 teaspoons vanilla extract

Canola oil

About 2 cups powdered sugar

About 2 tablespoons milk or water

Food color, optional

Colored sugar or sprinkles, optional

Preheat oven to 350°F. Melt butter in a small saucepan set over low heat. Add cocoa powder, hot water and salt, and stir until cocoa powder has fully dissolved. Remove from heat and set aside. In a large bowl, whisk together flour, sugar and baking soda. Add butter mixture in two additions, mixing until everything is well incorporated and batter is smooth. Add eggs one at a time, whisking to combine after each addition. Add the Greek yogurt and vanilla and mix until batter is smooth and well combined.

Grease cakelet pan with canola oil. Pour batter into pan, filling cups 2/3 full. Place pan in preheated oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool for about 10 minutes before inverting onto a wire rack to cool completely.

While the cakelets are cooling, prepare the glaze. Sift powdered sugar into a medium bowl. Add milk or water and stir until smooth. If glaze is too thick, add a teaspoon more of water or milk, adding more until desired consistency. If it is too thin, add more powdered sugar. If desired, divide glaze into three small bowls and color each glaze a different color with 1 - 2 drops of food coloring. Dip or drizzle the glaze on the tops of cooled cakelets. Sprinkle with colored sugar or sprinkles before glaze is set.