Heart-Healthy Decadent Chocolate Cupcakes with Buttercream Frosting
Indulge guilt-free with these *Heart-Healthy Decadent Chocolate Cupcakes with Buttercream Frosting*, a lighter twist on a classic dessert that doesn’t sacrifice flavor. Made with wholesome ingredients like whole wheat pastry flour, unsweetened applesauce, and natural maple syrup, these cupcakes boast a moist, rich texture and deep cocoa flavor while being kinder to your heart. The velvety buttercream frosting, whipped to perfection with less fat, perfectly balances the cupcakes’ chocolatey goodness for a treat that feels luxurious yet nourishing. Perfect for satisfying your sweet tooth or impressing a crowd, this easy-to-follow recipe comes together in just 40 minutes and yields 12 delightful servings. Whether for a special occasion or everyday indulgence, these healthier chocolate cupcakes will have everyone asking for seconds! Use keywords like “healthy chocolate dessert,” “low-fat cupcakes,” and “heart-healthy sweet treat” to find this recipe.
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Recipe Information
Ingredients
- 1 cup Whole wheat pastry flour
- 0.5 cup Cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Unsweetened applesauce
- 0.25 cup Avocado oil
- 0.5 cup Maple syrup
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Low-fat milk
- 0.5 cup Unsalted butter
- 2 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
- 2 tablespoons Low-fat milk (for frosting)
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together whole wheat pastry flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk together the applesauce, avocado oil, and maple syrup until well combined.
Add the eggs and vanilla extract to the wet mixture, whisking until smooth.
Gradually add the dry ingredients to the wet ingredients, alternating with the low-fat milk, and mix until just combined. Be careful not to overmix.
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
To prepare the frosting, beat the unsalted butter in a large bowl until smooth and creamy.
Gradually add the powdered sugar, a little at a time, beating until well combined.
Add the vanilla extract and low-fat milk, and continue beating until the frosting is light and fluffy.
Once the cupcakes are completely cool, frost them using a piping bag or spread the frosting with a butter knife.
Serve these heart-healthy chocolate cupcakes immediately or store them in an airtight container for up to two days.
Nutrition Facts
Calories |
3035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.5 g | 157% | |
| Saturated Fat | 44.2 g | 221% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 1920 mg | 83% | |
| Total Carbohydrate | 485.7 g | 177% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 361.8 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 354 mg | 27% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1399 mg | 30% | |
*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.
