Healthy Chocolate Cupcakes with a Special Chocolate Frosting

Moist Chocolate Cupcakes with a Special Chocolate Frosting

I love cupcakes, but sometimes they’re just missing something…  and that thing is chocolate.

As we all know, chocolate is rich, decadent and sweet.  Most often though, the classic chocolate desserts — whether it be candies or cookies or cakes — are certainly and undeniably unhealthy…  so much so that they wouldn’t (and couldn’t) even touch these cupcakes with a pole vault pole.  That’s how much better from the rest these Healthy Chocolate Cupcakes are!

Moist Chocolate Cupcakes with a Special Chocolate Frosting

These Healthy Chocolate Cupcakes are completely guilt free, but you would never know it…

It’s a secret.

These cupcakes are also gluten free, but you would never even guess that either.

Just another secret.

Oh, and these cupcakes are also sugar free and high protein.

You guessed it, yet one more secret.

These cupcakes taste sinful but are sinless.  Finally, a chocolate cupcake where we can take seconds and thirds  :)

Healthy Chocolate Cupcakes with a Special Chocolate Frosting (sugar free, gluten free, vegan)

Yield: 9 cupcakes

Ingredients

    Cupcakes:
  • 120g (1 cup) Oat Flour
  • 68g (1/2 cup) Sweet White Sorghum Flour
  • 29g (1/3 cup) Unsweetened Regular Cocoa Powder
  • 48g (1/4 cup) Granulated Erythritol (or dry sweetener of choice)
  • 1 tsp Baking Soda
  • 3/4 tsp Xanthan Gum
  • 1/4 tsp Salt
  • 1 cup Unsweetened Vanilla Almond Milk
  • 56g (1/4 cup) Coconut Oil
  • 2 tsp Vanilla Extract
  • 1 tsp Stevia Extract
  • 1 tbs Apple Cider Vinegar
  • Frosting:
  • 126g (6 scoops) Chocolate Brown Rice Protein Powder (I used SunWarrior)
  • 170g (3/4 cup) Vanilla Almond Yogurt (or yogurt of choice)
  • 1/2 cup + 2 tbs Unsweetened Vanilla Almond Milk

Instructions

    For the Cupcakes:
  1. Preheat the oven to 350 degrees Fahrenheit and line a cupcake tin with 9 paper liners.
  2. In a large bowl, whisk together the oat flour, sorghum flour, cocoa powder, erythritol, baking soda, xanthan gum and salt.
  3. In a medium-sized microwave-safe bowl, add the almond milk, coconut oil, vanilla and stevia extract. Microwave at 20-second intervals, stirring between each one, until coconut oil is completely melted.
  4. Whisk the apple cider vinegar into the wet ingredients, then pour over the dry ingredients. Whisk the batter until everything is incorporated and batter is even (batter should be thick, kind of like muffin batter)
  5. Spoon the batter into the prepared cupcake tin and spread slightly to flatten the surface. Bake for ~25 minutes, or until the surface springs back when tapped.
  6. Transfer cupcakes to a wire cooling rack and make the frosting.
  7. For the Frosting:
  8. Add the protein powder to a medium-sized bowl.
  9. Top with the yogurt and almond milk and stir together (add any milk or protein powder if needed to thicken or thin)
  10. Frost the cupcakes with an offset spatula and serve!

Notes

This recipe is: sugar free, eggless, gluten free, vegan!

Cupcake recipe adapted from: xGFx

http://dessertswithbenefits.com/chocolate-cupcakes-with-a-special-chocolate-frosting-and-giveaway/

It’s time for a nutrition label showdown!!  Here I compared Martha Stewart‘s chocolate cupcake recipe with my healthified cupcake recipe.  Martha’s nutrition label is on the left, the DWB label is on the right (labels do not include frostings):

Healthy Dessert Blog  Healthy Dessert Blog

I think I know which one we would both go for…  yup, mine!  😉

With 90 less calories and 6g less fat, you know these cupcakes are so much better than the rest.  They are whole grain, free of butter and cholesterol and high-glycemic refined sugar.  Yeahhh, I’ll take another cupcake please…

Moist Chocolate Cupcakes with a Special Chocolate Frosting

How adorable.  Could this moment get any better?

Moist Chocolate Cupcakes with a Special Chocolate Frosting

Wait, it’s getting better…

Moist Chocolate Cupcakes with a Special Chocolate Frosting

Oh.  Yeah.  It just got better.  This moment is the BEST moment!

Join me in this chocolate bliss  :)

98 comments on “Healthy Chocolate Cupcakes with a Special Chocolate Frosting

  1. I use brown rice flour quite a lot (mostly in savory applications that call for white flour). But it doesn’t always work so well in desserts. And I am still on the hunt for the perfect gluten free orange roll!

    • dessertswithbenefits

      I love brown rice flour but it has a pretty strong flavor when it’s used by itself, that’s why I like to pair it with oat flour… the sweetness balances out the bitterness of the rice flour. You should try that :) Sorry I don’t have a healthified recipe for an orange roll, but I hope you find one!
      -Jess

  2. I use oat flour in pretty much everything, but quinoa flour adds a flavor to savory recipes that I really enjoy as well! I am trying to figure out how to “healthify” tiramisu!

    • dessertswithbenefits

      I haven’t used quinoa flour in savory recipes yet but that’s such a good idea! I think savory quinoa muffins would be soooo delicious.
      And it’s so strange that you said that, I made homemade ladyfingers the other day with amazing results and made a tiramisu with them but the tiramisu wasn’t up to par (it was vegan so it tasted nothing like the real thing), I’ll try it again soon and if it’s a success I’ll post it right away!

  3. Chickpea flour is my favourite.. and I have been meaning to find a really good carrot cake recipe. Going to try a new recipe with coconut flour. :)

  4. I use almond flour a lot in a lot of the desserts I bake, and even in some dinners! But I’d like to find a good recipe for lemon lavender chocolate cake.

  5. I like coconut flour because of the health benefits. It’s tricky to work with though. It’s like a science! But kind of fun once you get the hang of it! I would like to see sugar wafers made gluten free.

    • dessertswithbenefits

      Me too! I can smell coconut flour out of the can all day… like a candle :/
      As for the GF sugar wafers, I’ve actually seen GF versions in grocery stores before! I’ve never bought them though because they are high in sugar, so I’ll make it my goal to make a low sugar, sugar wafer :)

  6. Samantha Traver

    Oh! I love using almond flour/almond meal in a lot of my baking but a few of those flours I’ve never even seen or used before! I guess thats the price I pay for living in the middle of no where!

  7. I love chickpea flour. I use it in all my bread recipes. I also would love GF pastries or croissants!

  8. Almond meal is my favorite!

  9. I like oats and rice!

  10. these look great! great job!

  11. Oats. Whole, ground, mixed; muffins, pancakes, breads, cookies, tarts. Every which way.

  12. i love cooking with almond flour and chocolate of course

  13. I love the taste and texture of almond meal.

    • dessertswithbenefits

      Everyone seems to love almond meal! I need to make some more recipes using that ingredient then :)

  14. I love almond flour! I have never tried sorghum flour in cupcakes, I bet the texture is amazing with it. And that frosting looks absolutely dreamy. What are the nutritional facts with the frosting since the frosting is usually my favorite part! :)

    • dessertswithbenefits

      I’m actually pretty new to using sorghum flour but so far I like it! It has a bitter scent sometimes but chocolate always helps :)
      The frosting will add 71 calories, 1.6g fat, 5.5g carbs, 1.5g fiber, 1.5g sugar and 11g protein. Lowest calorie frosting EVERRR!

  15. Almondmeal!!

  16. I love to use oats the most, they’re easy to find and work well!

  17. Coconut flour is by far my favorite for GF recipes. I love that it’s so high in protein & fiber, yet also low-carb.

  18. My favorite gluten-free ingredient is probably oats (certified gluten-free, of course).

  19. I love chickpea flour! I’ve only made savory things with it, but I could eat chickpea flour omelets for days :)

    • dessertswithbenefits

      Chickpea flour omelets?? That sounds (strangely) appetizing, I want to try one!

  20. Agave has become my absolute favorite gluten-free ingredient!

  21. I love almond flour and coconut flour!

  22. Almond flour for sure

  23. Jan Johnson

    Almond flour!

  24. So ADORABLE!!! I would eat this in a heartbeat. And I can’t believe how healthy you made these cupcakes — surely they’re breakfast-worthy! 😉

    Can I enter the giveaway competition if I live in the UK?

    Oh and one last thing — where did you get that uber cute mini cake stand?

    • dessertswithbenefits

      Totally breakfast-worthy. Or at least, I sure ate them for breakfast 😉
      I’m sorry, but the giveaway is for the US only :(
      And I got the mini cake stands as a gift so I’m not sure.
      I hope you get to make the cupcakes!

  25. Just starting to use gluten-free flours. I’ve used almond flour so far, but looking forward to experimenting with other flours.

  26. Chickpea flour!

    • dessertswithbenefits

      I just bought some yesterday, so many people seem to love chickpea flour!

  27. These cupcakes look amazing! I love that big scoop of frosting on top, which is, of course the best part! I actually happen to have all of these ingredients on hand now, so perhaps I’ll make them for a special treat!

    • dessertswithbenefits

      Yes! Make them! Now! :)
      Oh, and the giant pile of frosting was kind of the best part, you’ll looove it!

  28. You can NEVER go wrong with chocolate! Especially if it’s in the cupcakes and the frosting. I’d definitely eat at least two for dessert every day…

    • dessertswithbenefits

      I recall eating two for breakfast, lunch AND dessert. Don’t regret it ONE bit :)

  29. These look spectacular! Lol do you eat sweets with every meal? :) Gosh, I wish I was your friend and you could make me goodies all day long!

    • dessertswithbenefits

      Wow, I think I do! I have sweets at least twice a day, but after exams I definitely enjoy some homemade cake for dinner 😉

  30. Other than chocolate? Lemon zest.

  31. Stephanie Funk

    oat flour

  32. buckwheat flour is my new favorite thing

  33. I adore baking with almond meal. It gives the finished product such a rich and buttery flavor!

  34. I love coconut flour. The taste, texture, and versatility is awesome.

    • dessertswithbenefits

      Totally, I have been experimenting with coconut flour so much lately. It’s difficult to use but the successful batches are amazing!

  35. I love chickpea flour, but only in savory foods. I tried it once in a quick bread, and it did not turn out well!

    • dessertswithbenefits

      I’m trying to use sorghum flour more often, definitely, but I should try to use it more :)

  36. Quinoa (:

    • dessertswithbenefits

      I love quinoa too! Not many people like the flavor though, so I just make quinoa cupcakes for myself most times 😉

  37. Christen Fengl

    Coconut flour or spelt flour!!

  38. I love oat flour! It’s one of my favorite new gluten-free ingredients! Theses cupcakes look wonderful!

  39. My #1 favorite gluten free ingredient is 12% fat light roasted peanut flour from Byrd Mill. This stuff is awesome and can be reconstituted into a low fat but high protein peanut butter or used in baking, soups, cereal, etc. So good!

  40. My favorite gluten free ingredient is peanut butter!!

  41. I absolutely love coconut flour. I use it in almost all my baking!

  42. My favorite gluten free ingredient… coconut butter!

  43. Almond flour for sure, it makes every dessert so much tastier!

  44. Right now it’s corn flour.

  45. I use almond meal quite often.

  46. I love using coconut flour in recipes! Too much makes a recipe too dry, bit mixed with rice flour and other flours it adds a lovely subtle sweetness that I love!

  47. I would say peanut butter!

  48. Favorite gluten-free ingredient: quinoa!

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