Chocolate Cupcakes with Spinach and Blueberries
Indulge in a decadent treat that's secretly packed with goodness! These Chocolate Cupcakes with Spinach and Blueberries are the perfect combination of rich, velvety chocolate flavor and hidden nutrition. Featuring a clever blend of fresh spinach and juicy blueberries, these cupcakes deliver a boost of vitamins and antioxidants without compromising on taste. The moist texture and subtle fruitiness pair beautifully with the cocoa base, while optional chocolate chip toppings add a delightful crunch. Ready in under 40 minutes, this recipe is a guilt-free option for family desserts, birthday parties, or snack time. Whether enjoyed plain or topped with frosting, these cupcakes are a healthy twist on a classic indulgence that will surprise and delight everyone!
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.75 cups granulated sugar
- 1 cups packed spinach leaves
- 0.5 cups fresh blueberries
- 0.5 cups milk
- 0.25 cups vegetable oil
- 1 teaspoon vanilla extract
- 2 pieces large eggs
- 0.25 cups chocolate chips (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium-sized mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Using a blender or food processor, blend the spinach, blueberries, and milk until smooth. Set the mixture aside.
In a large mixing bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until combined.
Add the blended spinach and blueberry mixture to the wet ingredients and mix until fully incorporated.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix to keep the cupcakes light and fluffy.
Evenly distribute the batter into the prepared cupcake liners, filling each about two-thirds full.
If desired, sprinkle the tops of the cupcakes with chocolate chips for extra flavor and texture.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these surprisingly wholesome chocolate cupcakes on their own or with your favorite frosting!
Nutrition Facts
Calories |
2407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.5 g | 128% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 1927 mg | 84% | |
| Total Carbohydrate | 393.5 g | 143% | |
| Dietary Fiber | 54.1 g | 193% | |
| Total Sugars | 190.9 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 477 mg | 37% | |
| Iron | 31.8 mg | 177% | |
| Potassium | 2859 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
