Skinny Peppermint Mocha Cupcakes
Indulge in the festive flavors of the season with these Skinny Peppermint Mocha Cupcakes—rich, chocolatey treats that combine the cozy warmth of coffee with a refreshing hint of peppermint. Perfect for satisfying your sweet tooth without derailing your diet, these cupcakes are made with healthier swaps like unsweetened applesauce and skim milk, keeping them light yet decadently moist. A sprinkle of optional mini dark chocolate chips adds a touch of indulgence, while the brewed coffee enhances the depth of the cocoa. With just 15 minutes of prep time, these guilt-free cupcakes are ideal for your next holiday gathering or as a simple wintertime snack. Try them today and enjoy a balanced, flavorful dessert that captures the magic of peppermint mocha in every bite!
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.33 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Granulated sugar
- 0.5 cup Unsweetened applesauce
- 0.5 cup Brewed coffee (cooled)
- 0.25 cup Skim milk
- 1 large Egg
- 0.5 teaspoon Peppermint extract
- 1 teaspoon Vanilla extract
- 0.25 cup Mini dark chocolate chips (optional)
- 2 tablespoons Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or spray with nonstick baking spray.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, unsweetened applesauce, brewed coffee, skim milk, egg, peppermint extract, and vanilla extract. Whisk until smooth and well blended.
Gradually add the dry ingredients to the wet mixture in three additions, stirring gently with a spatula or whisk until just combined. Do not overmix.
If using, fold in the mini dark chocolate chips for an extra touch of richness.
Divide the batter evenly among the prepared 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.
Remove the muffin tin from the oven and allow the cupcakes to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Once the cupcakes are completely cool, lightly dust them with powdered sugar before serving, if desired.
Enjoy your Skinny Peppermint Mocha Cupcakes as a delicious and guilt-free treat!
Nutrition Facts
Calories |
1649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 1810 mg | 79% | |
| Total Carbohydrate | 331.9 g | 121% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 157.8 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 268 mg | 21% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 1885 mg | 40% | |
*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.
