Low Fat Low Cholesterol Chocolate Cake Cupcakes
Indulge guilt-free with these irresistible Low Fat Low Cholesterol Chocolate Cake Cupcakes, a delightful treat for health-conscious chocolate lovers. Made with wholesome whole wheat pastry flour, unsweetened cocoa powder, and nutrient-packed applesauce, these cupcakes are light yet satisfyingly rich in chocolate flavor. Moist and tender, thanks to the addition of non-fat Greek yogurt and a hint of homemade almond milk buttermilk, each bite is a balance of decadence and heart-healthy ingredients. With just two large egg whites and no butter or oil in sight, these cupcakes are designed to be cholesterol-friendly without compromising on taste. Perfect for desserts, snacks, or even special occasions, the optional sprinkle of dark chocolate chips on top adds an extra touch of indulgence. Ready in under 35 minutes, this recipe yields 12 fluffy, better-for-you cupcakes that are sure to please your palate without derailing your healthy lifestyle goals.
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Recipe Information
Ingredients
- 1 cup Whole wheat pastry flour
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Unsweetened applesauce
- 0.25 cup Plain non-fat Greek yogurt
- 1 teaspoon Vanilla extract
- 2 large Egg whites
- 0.75 cup Granulated sugar
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Apple cider vinegar
- 2 tablespoons Dark chocolate chips (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper or silicone liners.
In a medium mixing bowl, whisk together the whole wheat pastry flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, combine the unsweetened applesauce, Greek yogurt, vanilla extract, and granulated sugar. Whisk until well blended.
Add the egg whites to the wet ingredients and whisk until fully incorporated.
In a small bowl, combine the almond milk and apple cider vinegar. Let it sit for 1-2 minutes to create a homemade buttermilk substitute. Then stir it into the wet ingredients.
Gradually add the dry ingredients into the wet ingredients, mixing just until no dry streaks remain. Be careful not to overmix.
Evenly divide the batter among the prepared muffin liners, filling each about 3/4 full. If desired, sprinkle a few dark chocolate chips on top of each cupcake for a touch of extra chocolate flavor.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your low fat, low cholesterol chocolate cake cupcakes!
Nutrition Facts
Calories |
134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.5 g | 3% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 164 mg | 7% | |
| Total Carbohydrate | 28.9 g | 11% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 15.0 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 189 mg | 4% | |
*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.
