Chocolate Cupcakes With Spinach And Blueberries Recipe

Surprise your family with these decadent chocolate cupcakes! Packed with hidden spinach and blueberries, plus wholesome whole grains, these healthy treats taste unbelievably like classic chocolate cupcakes. Adapted from Missy Chase Lapin's "The Sneaky Chef," this recipe is a guaranteed crowd-pleaser. Bake them as cupcakes with creamy cauliflower frosting (recipe sold separately) or as mini bundt cakes dusted with powdered sugar – kids will think they're giant cake donuts! Get ready for a delicious deception.

Prep Time 20 mins

Cook Time 45 mins

Calories 145.2 kcal

Protein 6g

Rating Be the first

Chocolate Cupcakes With Spinach And Blueberries

Recipe Actions

Share this recipe:

Recipe Author

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Chocolate Cupcakes With Spinach And Blueberries

Frozen Chopped Spinach
1 cup fresh or frozen blueberries
Butter
Chocolate Chips
Egg
Vanilla
1 ½ cups granulated sugar
White Flour
Whole Wheat Flour
Wheat Germ
Unsweetened Cocoa Powder
1 teaspoon baking powder
½ teaspoon salt
Powdered Sugar

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Chocolate Cupcakes With Spinach And Blueberries? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Chocolate Cupcakes With Spinach And Blueberries

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease mini bundt pans.
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, combine the melted butter, sugar, eggs, vanilla extract, and milk. Mix until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Gently fold in the chopped spinach, blueberries, and whole grains.
Fill cupcake liners or mini bundt pans about ¾ full.
Bake for 18-22 minutes for cupcakes, or 20-25 minutes for mini bundts, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Frost cupcakes with cream cheese cauliflower frosting (see separate recipe) or dust mini bundts with powdered sugar.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

49g

Fat

17g

Carbs

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Cupcakes Desserts Vegetables Kid Friendly Cakes Dietary Brown Bag Greens Spinach To Go

Frequently Asked Questions

How long does it take to make Chocolate Cupcakes With Spinach And Blueberries?

Chocolate Cupcakes With Spinach And Blueberries takes about 65 minutes from start to finish — roughly 20 minutes to prepare and 45 minutes to cook.

How many calories are in Chocolate Cupcakes With Spinach And Blueberries?

Chocolate Cupcakes With Spinach And Blueberries has approximately 145.2 calories per serving, with about 6 g protein, 7 g carbohydrates and 9 g fat.

What ingredients do I need for Chocolate Cupcakes With Spinach And Blueberries?

The key ingredients for Chocolate Cupcakes With Spinach And Blueberries are Frozen Chopped Spinach, Blueberries, Butter, Chocolate Chips, Egg, Vanilla. See the full list with measurements above.