Description
Low Calorie Chocolate Cupcakes are light, moist, and chocolatey—made with simple swaps to reduce calories without sacrificing flavor. These guilt-free cupcakes are perfect for satisfying a sweet tooth while staying on track with healthy eating.
Ingredients
Cupcakes
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ cup granulated sugar or monk fruit sweetener
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsweetened applesauce
- ½ cup nonfat Greek yogurt
- ¼ cup skim milk or almond milk
- 1 large egg
- 1 tsp vanilla extract
Optional Frosting
- 1 cup nonfat Greek yogurt
- 2 tbsp powdered sugar or sugar-free sweetener
- 1 tbsp cocoa powder
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners to prepare for baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, sugar or monk fruit sweetener, baking powder, baking soda, and salt until well combined.
- Mix Wet Ingredients: In another bowl, mix the unsweetened applesauce, nonfat Greek yogurt, skim milk or almond milk, egg, and vanilla extract until smooth and evenly blended.
- Combine Ingredients: Add the wet ingredients to the dry ingredients and stir gently until just combined. Avoid overmixing to maintain a light texture.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about ¾ full to allow space for rising.
- Bake: Bake the cupcakes for 16–18 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully baked.
- Cool Cupcakes: Remove the cupcakes from the oven and allow them to cool completely before adding any frosting.
- Frosting (Optional): To make the frosting, mix nonfat Greek yogurt, powdered sugar or sugar-free sweetener, and cocoa powder until smooth. Spread evenly over cooled cupcakes if desired.
Notes
- Applesauce replaces oil for fewer calories and adds moisture.
- Using a sugar substitute like monk fruit sweetener reduces calorie content further.
- Do not overbake the cupcakes to keep them moist and tender.
- Store cupcakes refrigerated for up to 4 days to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
