Raspberry Chocolate Cupcakes Weight Watchers
Indulge guilt-free with these Raspberry Chocolate Cupcakes, a healthier twist on classic chocolate cupcakes designed with Weight Watchers in mind. Bursting with the rich flavors of cocoa and the natural sweetness of fresh raspberries, these lightened-up treats use unsweetened applesauce and non-fat Greek yogurt to keep them moist while cutting back on unnecessary fat and calories. A sprinkle of optional mini chocolate chips adds a touch of decadence without weighing you down. With just 15 minutes of prep time and a generous yield of 12 servings, these cupcakes are perfect for everyday snacking or as an impressive dessert for any gathering. Discover how easy it is to satisfy your sweet tooth without compromising your wellness goals!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.33 cup unsweetened cocoa powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup unsweetened applesauce
- 0.5 cup non-fat Greek yogurt (plain)
- 0.75 cup granulated sugar substitute (e.g., Stevia or Splenda)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 2 tablespoons mini chocolate chips (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cupcake liners or lightly spray with non-stick cooking spray.
In a medium-sized bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large bowl, mix together the unsweetened applesauce, non-fat Greek yogurt, granulated sugar substitute, egg, and vanilla extract until smooth and well combined.
Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Do not overmix.
Fold in the fresh raspberries gently to avoid crushing them too much.
Spoon the batter evenly into the prepared muffin tin, filling each liner about 3/4 of the way full.
Sprinkle a few mini chocolate chips on top of each cupcake if desired for added chocolatey flair.
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, then transfer them to a wire rack to cool completely.
Serve and enjoy! These cupcakes can be stored in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 224 mg | 74% | |
| Sodium | 1499 mg | 65% | |
| Total Carbohydrate | 183.1 g | 67% | |
| Dietary Fiber | 41.9 g | 150% | |
| Total Sugars | 28.5 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 301 mg | 23% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 1908 mg | 41% | |
*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.
