Ingredients for Skinnybaker's Healthy Chocolate Cupcakes
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 6 ounces semisweet chocolate chips
- ½ cup unsweetened applesauce
- Margarine
- ½ cup Splenda granular
- ¼ cup granulated sugar
- ¼ cup packed brown sugar
- 2 large egg whites
- ½ cup skim milk
- 1 teaspoon vanilla extract
- ½ cup unsalted butter (1 stick)
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How to Make Skinnybaker's Healthy Chocolate Cupcakes
- Preheat oven to 350°F (175°C).
- Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, sift together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, and ¼ teaspoon salt. Set aside.
- Melt 6 ounces of semisweet chocolate chips in a double boiler or microwave in 30-second intervals, stirring until smooth. Let cool slightly.
- In a large bowl, cream together ½ cup (1 stick) unsalted butter, ½ cup unsweetened applesauce, ½ cup Splenda, ¼ cup granulated sugar, ¼ cup packed brown sugar, and 2 large egg whites until light and fluffy.
- Add the cooled melted chocolate chips to the wet ingredients and mix well.
- Gradually add the dry ingredients to the wet ingredients, alternating with ½ cup milk and 1 teaspoon vanilla extract, beginning and ending with the dry ingredients. Mix until just combined.
- Fill cupcake liners about ¾ full.
- Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely in the muffin tin before frosting.
- Frost with your favorite frosting or serve with fat-free Cool Whip for a lighter option.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
32g
Fat
8g
Carbs
6g
