Healthy Chocolate Cupcakes
Today I’m going to show you how to make chocolate cupcakes.
These low calorie cupcakes are great if you are dieting and are actually very delicious.
This cupcake recipe is made from scratch – no flour, no butter and no sugar!
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This is why you’ll love these chocolate cupcakes:
They’re made with plant-based ingredients!
They’re rich in chocolate flavor!
They’re not overly sweet!
They’re low in fat and calories!
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CHOCOLATE CUPCAKE RECIPE
(makes 12 cupcakes)
Ingredients:
1 1/2 cup ground oats or oat flour (150g)
2/3 cup unsweetened cocoa powder (65g)
1 tsp baking soda
1/4 tsp salt
1/2 cup date paste (150g)
3 tbsp unsweetened applesauce
1 tsp vanilla extract
1/2 cup hot water (120ml)
1/2 cup hot milk, any milk of your choice (120ml)
Vegan chocolate frosting:
7 oz firm tofu (200g)
1/2 cup dark chocolate chips (100g)
1 tbsp maple syrup or agave
Pumpkin chocolate frosting:
1 cup heavy whipping cream (240ml)
1/2 cup unsweetened pumpkin puree (110g)
2 tbsp unsweetened cocoa powder
2 tbsp honey
NUTRITIONAL INFO (vegan chocolate frosting, per cupcake):
140 calories, fat 4.6g, carb 24g, protein 4.9g
NUTRITIONAL INFO (pumpkin chocolate frosting, per cupcake):
135 calories, fat 5.5g, carb 21.5g, protein 3.4g
Preparation:
In a bowl, sift together the ground oats, cocoa powder, baking soda and salt.
In another bowl, add the date paste, applesauce, vanilla extract, hot water and hot milk. Stir well to combine.
Bring together the dry and wet ingredients, and mix everything gently with a spatula just to combine.
Line your muffin pan with paper cups for easy removal.
Pour a spoonful of the batter into each muffin cup.
Bake your cupcakes for 18-20 minutes at 350F (180C), you shouldn’t over-bake the cupcakes.
Remove from the pan and allow to cool.
Using a piping bag and decorating tip frost your cupcakes, or just spread the frosting on each cupcake with a knife.
Enjoy!