Best 3 Low Fat Chocolate Cupcakes Recipes
Indulge in the delightful symphony of flavors with our irresistible low-fat chocolate cupcakes. These delectable treats are a perfect balance of rich chocolate indulgence and a healthier twist, making them an ideal choice for those seeking a guilt-free indulgence. Embark on a culinary journey with our three tantalizing recipes:
1. **Classic Low-Fat Chocolate Cupcakes:** Experience the timeless allure of this classic recipe, featuring moist and fluffy chocolate cupcakes topped with a luscious chocolate frosting. The simplicity of these cupcakes allows the pure chocolate flavors to shine through, while the reduced fat content ensures a lighter and healthier indulgence.
2. **Decadent Double Chocolate Low-Fat Cupcakes:** Take your chocolate obsession to the next level with these double chocolate low-fat cupcakes. Featuring a moist chocolate cake batter studded with rich chocolate chips, these cupcakes are then topped with a velvety chocolate ganache, creating a symphony of chocolatey goodness that will satisfy even the most discerning palate.
3. **Healthy Chocolate Zucchini Low-Fat Cupcakes:** Embrace the goodness of wholesome ingredients with these healthy chocolate zucchini low-fat cupcakes. Combining the moist texture of zucchini with the richness of chocolate, these cupcakes offer a delectable treat that's packed with nutrients, making them a perfect choice for health-conscious individuals or those with dietary restrictions.
LOW-FAT CHOCOLATE-BANANA CUPCAKES
You've worked hard, now enjoy your Sweet Rewards® cupcakes! Loaded with banana and chocolate flavor, these cupcakes are a smart way to indulge.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 25m
Yield 24
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. Place paper baking cups in 24 regular-size muffin cups, or spray bottoms of cups with cooking spray.
- Stir cake mix, bananas and eggs in large bowl, using spoon, about 50 strokes or until well blended. Fill muffin cups about 2/3 full. (If necessary, refrigerate remaining batter while first pan bakes.)
- Bake 15 to 20 minutes or until toothpick inserted in center comes out clean and top springs back when touched lightly in center. Remove from pan; cool completely. Frost with frosting.
Nutrition Facts : Calories 165, Carbohydrate 35 g, Cholesterol 25 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 220 mg
LOW FAT CHOCOLATE CUPCAKES
Fantastic! I dislike chocolate, but I love this desert! Every place I've taken them, I'm had rave reviews, and requests for more!
Provided by AltB8878
Categories Dessert
Time 35m
Yield 24 delicous cupcakes, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Line 2 12-cup muffin tin with cupcake liners; set aside.
- In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, mix together oil, vinegar, vanilla, and water until well combined. Add flour mixture to the mixer and mix until smooth, scraping down the sides of the bowl with a spatula as necessary. Batter should look and feel more watery than normal cake batters.
- Pour batter into prepared muffin tin, filling each cup 1/2 to 3/4 full. Transfer to oven and bake, rotating pan halfway through cooking, until a cake tester inserted into the center of one of the cupcakes comes out clean, 20 to 25 minutes.
- Immediately remove cupcakes from muffin tin and transfer to a wire rack. Let cool completely before frosting.
LOW FAT AND LOW CHOLESTEROL CHOCOLATE CUPCAKES
Make and share this Low Fat and Low Cholesterol Chocolate Cupcakes recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 40m
Yield 18 cupcakes
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Grease or paper-line muffin cups.
- In a mixing bowl, combine water, salad dressing and vanilla.
- Combine flour, sugar, cocoa and baking soda; add to the salad dressing mixture and beat until well mixed.
- Fill muffin cups two-thirds full.
- Bake for 20 minutes, or until cupcakes test done.
- Note: do not use light or low-fat salad dressing, as the cupcake texture will not be as good.
Tips:
- For a richer chocolate flavor, use dark chocolate or cocoa powder with a higher percentage of cacao.
- To make the cupcakes even more decadent, add a swirl of chocolate ganache or frosting to the center before baking.
- For a fun and festive touch, decorate the cupcakes with sprinkles, chocolate chips, or mini candy bars.
- Store the cupcakes in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
Conclusion:
These low-fat chocolate cupcakes are a delicious and healthy treat that can be enjoyed by people of all ages. They are easy to make and can be customized to suit your own taste preferences. Whether you are looking for a quick and easy snack or a special dessert for a party, these cupcakes are sure to hit the spot.
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