May 9, 2013
Healthy 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!
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)
- 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
- 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
For the Cupcakes:
- Preheat the oven to 350 degrees Fahrenheit and line a cupcake tin with 9 paper liners.
- In a large bowl, whisk together the oat flour, sorghum flour, cocoa powder, erythritol, baking soda, xanthan gum and salt.
- 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.
- 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)
- 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.
- Transfer cupcakes to a wire cooling rack and make the frosting.
For the Frosting:
- Add the protein powder to a medium-sized bowl.
- Top with the yogurt and almond milk and stir together (add any milk or protein powder if needed to thicken or thin)
- Frost the cupcakes with an offset spatula and serve!
This recipe is: sugar free, eggless, gluten free, vegan!
Cupcake recipe adapted from: xGFx
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):
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…
How adorable. Could this moment get any better?
Wait, it’s getting better…
Oh. Yeah. It just got better. This moment is the BEST moment!
Join me in this chocolate bliss