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 far better from the rest these cupcakes are!

Moist Chocolate Cupcakes with a Special Chocolate Frosting

These chocolate cupcakes are healthy, 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  :)  And just to make sure you can make this amazing recipe, I am giving away this Bob’s Red Mill gluten free baking bundle that I photographed here:

Bob's Red Mill Giveaway

Gluten free baking just got a whole lot easier…

Moist Chocolate Cupcakes with a Special Chocolate Frosting

Yield: 9 cupcakes

Ingredients

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!  :D

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  :)

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Labels: Brown-Rice-Protein, Cakes-and-Cupcakes, Chocolate, Coconut-Oil, Eggless, Erythritol, Gluten-Free, High-Protein, Icings-Frostings-and-Spreads, Low-Sugar, Nutrition-Label, Oat-Flour, Sorghum-Flour, Sugar-Free, Vegan, Yogurt

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Comments (92)

  1. shannon c: May 9, 2013

    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!

  2. dessertswithbenefits: May 9, 2013

    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

  3. Hannah: May 9, 2013

    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!

  4. dessertswithbenefits: May 9, 2013

    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!

  5. 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. :)

  6. dessertswithbenefits: May 9, 2013

    Mmm, coconut flour would go PERFECTLY in a carrot cake!

  7. Samantha Vu: May 9, 2013

    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.

  8. Sarah: May 9, 2013

    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.

  9. dessertswithbenefits: May 9, 2013

    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 :)

  10. Samantha Traver: May 9, 2013

    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!

  11. Hillary: May 9, 2013

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

  12. dessertswithbenefits: May 9, 2013

    Croissants are on my Recipe Wishlist! I have had these Buckwheat and Coconut Oil Croissants on my Recipes to Try list for a while but I’m so nervous to try them!

  13. Angela: May 9, 2013

    Almond meal is my favorite!

  14. rachel: May 9, 2013

    I like oats and rice!

  15. dessertswithbenefits: May 9, 2013

    Me too! :)

  16. Dina: May 9, 2013

    these look great! great job!

  17. dessertswithbenefits: May 9, 2013

    Thanks Dina :)

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

  19. dessertswithbenefits: May 9, 2013

    Same here! :)

  20. Denise M: May 9, 2013

    i love cooking with almond flour and chocolate of course

  21. dessertswithbenefits: May 9, 2013

    Chocolate? Oh yeah, totally with ya there ;)

  22. Judy M.: May 9, 2013

    I love the taste and texture of almond meal.

  23. dessertswithbenefits: May 9, 2013

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

  24. 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! :)

  25. dessertswithbenefits: May 9, 2013

    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!

  26. Pipsa: May 9, 2013

    Almondmeal!!

  27. Haley: May 9, 2013

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

  28. Quincy @ Shugurcän: May 9, 2013

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

  29. Melissa: May 9, 2013

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

  30. Ellen: May 9, 2013

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

  31. dessertswithbenefits: May 9, 2013

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

  32. Nyala: May 9, 2013

    Agave has become my absolute favorite gluten-free ingredient!

  33. jessica w: May 9, 2013

    I love almond flour and coconut flour!

  34. Beth: May 9, 2013

    Almond flour for sure

  35. Jan Johnson: May 9, 2013

    Almond flour!

  36. The Vegan Cookie Fairy: May 9, 2013

    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?

  37. dessertswithbenefits: May 9, 2013

    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!

  38. MelissaW: May 9, 2013

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

  39. April: May 9, 2013

    Chickpea flour!

  40. dessertswithbenefits: May 9, 2013

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

  41. 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!

  42. dessertswithbenefits: May 9, 2013

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

  43. Amy: May 9, 2013

    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…

  44. dessertswithbenefits: May 9, 2013

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

  45. Jane: May 9, 2013

    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!

  46. dessertswithbenefits: May 9, 2013

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

  47. Kelkel: May 9, 2013

    Other than chocolate? Lemon zest.

  48. Stephanie Funk: May 9, 2013

    oat flour

  49. apunc1: May 9, 2013

    buckwheat flour is my new favorite thing

  50. Sarah S.: May 9, 2013

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

  51. dessertswithbenefits: May 9, 2013

    I agree, I definitely need to make more recipes with it!

  52. Jordan D: May 9, 2013

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

  53. dessertswithbenefits: May 9, 2013

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

  54. Rachel: May 10, 2013

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

  55. Sorghum flour by far!

  56. dessertswithbenefits: May 10, 2013

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

  57. Megan: May 10, 2013

    Quinoa (:

  58. dessertswithbenefits: May 10, 2013

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

  59. Christen Fengl: May 10, 2013

    Coconut flour or spelt flour!!

  60. Hannah: May 10, 2013

    Coconut flour.

  61. Mikelle: May 10, 2013

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

  62. RC @ Just Add Cayenne: May 10, 2013

    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!

  63. dessertswithbenefits: May 10, 2013

    I llooooove myself some peanut flour. Soooo goooood!

  64. Ani Danelz: May 11, 2013

    My favorite gluten free ingredient is peanut butter!!

  65. chrysta: May 11, 2013

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

  66. Jenny: May 11, 2013

    My favorite gluten free ingredient… coconut butter!

  67. molly: May 12, 2013

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

  68. Audrey: May 12, 2013

    Right now it’s corn flour.

  69. Jeffrey: May 12, 2013

    I use almond meal quite often.

  70. Laurel: May 12, 2013

    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!

  71. dessertswithbenefits: May 12, 2013

    I agree!

  72. stephanie: May 12, 2013

    I would say peanut butter!

  73. dessertswithbenefits: May 12, 2013

    Same here. Peanut butter is definitely on the top of the list ;)

  74. Becky T: May 13, 2013

    Favorite gluten-free ingredient: quinoa!

  75. dessertswithbenefits: May 13, 2013

    Love it too!

  76. Elena Vo: May 13, 2013

    Almond flour.

  77. coconut flour is definitely my fav GF flour to bake with!

  78. Margot C: May 14, 2013

    Almond Flour, so far I’ve almost mastered cooking with the various nut flours; almond is the nicest

  79. Caitlin G-H: May 14, 2013

    I love Almond Flour! And coconut flour.

  80. Jenny D: May 15, 2013

    I have used sorghum flour yet but I have been looking for a reason to buy it! This looks like a great reason!

  81. I’m new to gluten-free, so I’m not sure. I have to start cutting gluten out of my diet and have no idea what I’m doing. :(

  82. Keira: May 16, 2013

    guar gum has been super useful for thickening my smoothies!

  83. Vicki S: May 16, 2013

    quinoa is my fave

  84. Vicki S: May 16, 2013
  85. ElizaBeth: May 16, 2013

    Coconut flour

  86. Linda Meranda: May 17, 2013

    Love using coconut flour

  87. Inez: May 17, 2013

    I like to use oat flour, coconut flour… Still more things I am looking to try that are gluten free! I don’t need to, but I like to learn how to make more things that are either vegan or gluten free, and actually healthy!

  88. plasterer bristol: June 3, 2013

    Yummy these look out of this world.

  89. Susan DiBartolomeo: August 9, 2013

    I’m brand new to eating GF. I’m not allergic, I just have heard much healthier it is.
    Any advice on cooking and baking for a beginner?

  90. Terry Boyer: August 9, 2013

    Crazy frosting recipe! Can’t wait to try this!

  91. Terry Boyer: August 9, 2013

    Crazy frosting recipe! Can’t wait to try this! Have just started gluten free.

  92. dessertswithbenefits: August 16, 2013

    Hi Susan,
    I know how the gluten free craze these days makes it sound like going gluten-free is the way to go because it’s healthier, but I would have to disagree. Whole grain wheat/barley/spelt/etc is very nutritious, but only in their whole grain form and only if they are organic and NOT genetically modified.
    Wheat, soy, rice and corn are the most genetically modified organisms on the earth, sadly, so if you consume these products make sure they are high quality :)
    The only reason I avoid gluten is because of an allergy. Most gluten free recipes out there are not whole grain and are made with refined white rice flour and starches (very little nutrients, no fiber, high glycemic), that’s why I use whole grain oat flour, whole grain brown rice flour and non-GMO corn starch.
    I think the most important thing is keeping a recipe whole grain, refined sugar free/low sugar, high fiber, high protein and with as many nutrients as you can.
    If you want to go gluten free, just note that many gluten free flours don’t stay together well in a baked form like breads, cakes, pancakes etc. Baking GF requires a lot of patience and trial and error. I go through a lot of that with nearly all of my GF recipes, so the ones I post are tried and true and will definitely work for you if you weigh out your ingredients with a kitchen scale and read the recipe instructions and notes :)
    If you want to go gluten free the right way, check out the blogs listed below.
    Good luck!
    -Jess

    http://www.elanaspantry.com/
    http://glutenfreegirl.com/
    http://glutenfreegoddess.blogspot.com/
    http://simplygluten-free.com/

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