Some people call it poop frosting, because…well… I digress. It doesn’t help either that I decided to sprinkle these little tiny chocolate covered brown rice crispies that I found at Whole Foods on top of these cupcakes. Sorry. Too much imagery?
They’re delicious! And what I’m getting at is that I love when a cupcake has the perfect proportion of frosting to cake. That way, every bite gets its fair share of each. Capeesh?
As most of you probably have noticed, I enjoy and appreciate making things from scratch. That way you can be in complete control over every single ingredient that goes into your baked goods. These cupcakes follow suit and are actually made healthier!
While I wish I could make a cupcake that has hardly any sugar and tastes amazing, you just can’t do that. And since I’m not a fan of artificial sugars, we’ll just say moderation is key and since they’re healthier than full-on chocolate cupcakes, one or two will do you just fine.
Gotta satisfy that sweet tooth!
The cupcakes are deliciously moist and while they aren’t as light as the black bean cupcakes, they certainly hold their own against this amazing cream cheese frosting.
And if you can get your hands on some of these chocolate covered crispies to top the cupcake with, you’ll be golden! But hey, if you can find anything chocolate covered to sprinkle on top, it’ll be delicious (chocolate covered pomegranate seeds anyone?).
What’s your favorite cupcake frosting design? Favorite chocolate covered goodie?
Healthier Chocolate Cupcakes
slightly adapted from Skinny Taste
- 2 cups cake flour
- 1 (2 ounce) package instant chocolate pudding
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1 cup hot coffee
- 3/4 cup unsweetened cocoa powder
- 1 cup skim milk
- 2 teaspoons vanilla extract
- 1 1/2 cups sugar
- 3 tablespoons canola oil
- 1/2 cup unsweetened applesauce
- 1 egg
- 2 egg whites
- 1/4 cup non-fat plain Greek yogurt
- Preheat the oven to 325°F.
- Line 2 twelve cup muffin tins with paper liners and spray with canola oil spray. Set aside.
- Set out one large (or the bowl of your stand mixer) and two medium bowls.
- In one of the medium bowls, combine the flour, pudding, salt, baking powder and baking soda. Stir and set aside. (Dry ingredients)
- In the other medium bowl, stir the hot coffee and cocoa powder together until the cocoa powder is dissolved. Then, stir in the milk and vanilla extract. Set aside. (Wet ingredients)
- In the large bowl with your hand mixer (or bowl of your stand mixer), beat the sugar and canola oil together until combined.
- Beat in the applesauce until combined.
- Beat in the egg and egg whites until combined.
- Alternating, beat in the dry ingredients and wet ingredients beginning and ending with the dry ingredients until combined.
- Stir in the Greek yogurt until combined.
- Pour into the batter into the muffin tins until 3/4 full.
- Bake for 25-30 minutes, or until a cake tester comes out clean.
- Allow to cool in the tins for 5 minutes, then remove from the tin and let cool completely on a cooking rack.
- Frost when completely cooled.
- 1 (8 ounce) package reduced fat cream cheese, room temperature
- 1 stick (1/2 cup) butter, room temperature
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- Beat the cream cheese and butter together until loose and combined.
- Beat in the vanilla until just combined.
- Beat in the powdered sugar, 1 cup at a time until completely combined.
- Scoop into a pastry bag or zip lock bag with a pastry tip to decorate the cupcakes, or spread with a knife on the cupcakes.