Best 3 Better For You Chocolate Cupcakes Recipes
Indulge in a delightful journey of flavors with our collection of better-for-you chocolate cupcakes, meticulously crafted to satisfy your sweet cravings without compromising on health. Embark on a baking adventure with three irresistible recipes that cater to various dietary preferences.
For those seeking a gluten-free delight, dive into the wonders of our almond flour chocolate cupcakes. These moist and fluffy treats are a symphony of rich chocolate flavor, complemented by the nutty essence of almond flour. Their naturally gluten-free nature makes them a perfect choice for those with dietary restrictions or those seeking a healthier alternative.
Craving a vegan chocolate fix? Look no further than our exquisite vegan chocolate cupcakes. These delectable treats are a testament to the power of plant-based ingredients, delivering a decadent chocolate experience without any animal-derived products. Indulge in their rich, moist texture and savor the symphony of flavors, knowing that these cupcakes are not only delicious but also compassionate.
And for those who love a classic with a twist, our spelt flour chocolate cupcakes offer a delightful surprise. Made with wholesome spelt flour, these cupcakes boast a slightly nutty flavor and a satisfyingly chewy texture. Experience the goodness of whole grains as you relish the intense chocolate taste, making these cupcakes a guilt-free indulgence.
BETTER-FOR-YOU CHOCOLATE CUPCAKES
Serve these secret-ingredient cupcakes to guests, and we bet they won't be able to taste the difference. Start with Betty's devil's food cake mix and swap out oil with spinach purée, it's that simple. You might be thinking, spinach, in cupcakes? And we can understand your concerns, but the rich and chocolatey cake mix masks any unwanted spinach flavor. So you can soak up the benefits from the leafy, nutrient-dense veggie, without compromising the delicious taste of your dessert!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, spinach purée, water and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
- Divide batter evenly among muffin cups, filling about three-fourths full.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. Spread frosting on cupcakes.
Nutrition Facts : Calories 150, Carbohydrate 27 g, Cholesterol 25 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cupcake, Sodium 200 mg, Sugar 0 g, TransFat 1 g
CHOCOLATE CUPCAKES
For treats that are incredibly moist, fudgy, and delicious, this is your go-to recipe! Topped with smooth chocolate buttercream, these chocolate cupcakes are a classic dessert your friends and family will go crazy over.
Provided by Alyssa Rivers
Categories Dessert
Time 42m
Number Of Ingredients 16
Steps:
- Preheat the oven to 325°. Line a cupcake pan with cupcake liners and set it aside.
- In a large bowl whisk together the vegetable oil, warm coffee, egg, and vanilla until combined.
- In a medium bowl sift together the flour, sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients and gently whisk together until fully combined.
- Scoop the batter into the prepared cupcake pan and only fill the cupcake liners 2/3 of the way full. Bake for 18-22 minutes, or until the cupcakes spring bake when lightly pressed. Cool completely before frosting.
Nutrition Facts : Calories 470 kcal, Carbohydrate 61 g, Protein 3 g, Fat 26 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 57 mg, Sodium 249 mg, Fiber 2 g, Sugar 46 g, UnsaturatedFat 6 g, ServingSize 1 serving
CHOCOLATE CUPCAKES
This recipe is the gold standard when it comes to classic cupcakes. We frosted these with Easy White Icing, but you could use our Chocolate Glaze for an even richer dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 1h
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
- Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
- Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
- Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread with Easy White Icing using a table knife or small offset spatula. Decorate with sprinkles, if desired.
Tips:
- For a richer chocolate flavor, use dark chocolate cocoa powder.
- To make the cupcakes extra moist, add a cup of grated zucchini or sweet potato puree to the batter.
- For a fun and festive twist, top the cupcakes with chocolate ganache, whipped cream, or fresh berries.
- If you don't have a cupcake pan, you can bake the batter in a 9x13 inch baking pan for about 30 minutes.
- These cupcakes can be stored in an airtight container at room temperature for up to 3 days.
Conclusion:
These better-for-you chocolate cupcakes are a delicious and nutritious treat that can be enjoyed by people of all ages. Made with whole wheat flour, almond milk, and natural sweeteners, these cupcakes are a healthier alternative to traditional chocolate cupcakes. Whether you're looking for a special occasion dessert or a healthier everyday snack, these cupcakes are sure to please.
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