Low Fat Chocolate Cupcakes
Indulge your sweet tooth guilt-free with these delicious Low-Fat Chocolate Cupcakes, a healthier twist on a timeless favorite! Made with whole wheat pastry flour, unsweetened cocoa powder, and sweetened with a hint of brown sugar and applesauce, these cupcakes are delightfully moist and packed with chocolate flavor. The use of low-fat buttermilk and egg whites keeps them light while still delivering the perfect amount of richness. Optional mini chocolate chips add bursts of extra decadence in every bite. Ready in under 35 minutes, these cupcakes are perfect for a healthier dessert option, snack, or celebration treat. Enjoy them on their own or topped with your favorite low-fat frosting. A must-try for chocolate lovers who are mindful of their health! Keywords: low-fat chocolate cupcakes, healthy dessert, guilt-free cupcakes, whole wheat baked goods, light chocolate treats.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Whole wheat pastry flour
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 large Egg white
- 1 cup Low-fat buttermilk
- 0.33 cup Applesauce
- 1 teaspoon Vanilla extract
- 0.75 cup Brown sugar
- 0.25 cup Mini chocolate chips, optional
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the whole wheat pastry flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the egg whites until frothy using a hand or stand mixer.
Add the buttermilk, applesauce, vanilla extract, and brown sugar to the egg whites. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
Fold in mini chocolate chips if using.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.
Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, you can frost with your favorite low-fat frosting or enjoy plain.
Nutrition Facts
Calories |
1607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 2091 mg | 91% | |
| Total Carbohydrate | 332.0 g | 121% | |
| Dietary Fiber | 62.6 g | 224% | |
| Total Sugars | 154.4 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 608 mg | 47% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 3157 mg | 67% | |
*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.
