1/2 cups plus 1 teaspoon unsweetened cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup light vanilla soy milk
1/2 non-fat Greek yogurt
1/2 cup granulated sugar
1/4 cup unsalted butter, melted and cooled
1/4 cup fat-free egg substitute
2 teaspoons vanilla extract
1 teaspoon instant espresso powder
Preheat oven 350º F. Line 12 muffin cups with paper liners, spray liners with non-stick spray.
Whisk together flour, 1/2 cup cocoa, baking soda, granulated sugar, espresso powder, baking powder, and salt in a large bowl. Whisk together milk, Greek yogurt, butter, egg substitute, vanilla in a medium bowl. Add milk mixture to flour mixture; whisk until smooth.
Spoon batter evenly into muffin cups. Bake until toothpick inserted into centers come out clean, about 18 minutes.
Let cool in pans 10 minutes; remove cupcakes from pans and let cool completely on racks.