Healthy Gluten-Free Chocolate Cupcakes
Most “classic” chocolatey desserts are certainly and undeniably unhealthy. If you’re craving chocolate but don’t want all the excess calories, fat, and sugar that come in chocolate bars, ice cream, and storebought cakes, then make these Healthy Gluten-Free Chocolate Cupcakes! They’re 100% healthy, all natural, whole grain, gluten free, low fat, and low sugar with NO sugar added. Plus, they’re made without the butter or excess oil.
I love cupcakes, but sometimes they’re just missing something… and that thing is CHOCOLATE.
Chocolate is sweet.
Chocolate is rich.
Chocolate is decadent.
Chocolate is perfect.
One bite and you’d never know these are HEALTHY Gluten-Free Chocolate Cupcakes. They’re completely guilt free, but let’s keep that a secret. Oh, and they’re also low fat and low sugar. Just another secret to keep between us pals.
FINALLY. Chocolate Cupcakes we can feel good about grabbing a second (or third) helping 😉
These taste sinful but are sinless. Their fluffiness will BLOW. YOUR. MIND.
Join me in this chocolate bliss.
- 91g (⅔ cup) Sweet White Sorghum Flour
- 64g (⅔ cup) Unflavored Whey Protein Powder
- 60g (½ cup) Oat Flour
- 48g (¼ cup) Granulated Erythritol
- 1 tsp Baking Soda
- ½ tsp Double-Acting Baking Powder
- ¼ tsp Salt
- 1 cup Unsweetened Vanilla Almond Milk
- 185g (¾ cup) Unsweetened Applesauce
- 3 Large Eggs
- 1 tbs Vanilla Extract
- 2 tsp Stevia Extract
- 4 oz Semisweet Chocolate Chips (melted)
- 42g (3 tbs) Coconut Oil, melted
- ½ cup Boiling Water
- 60g (¾ cup) Unsweetened Natural Cocoa Powder
Preheat the oven to 350 degrees Fahrenheit and line your cupcake tins with parchment paper liners (these will stick to paper liners).
In a medium-sized bowl, whisk together the sorghum flour, protein powder, oat flour, erythritol, baking soda, baking powder, and salt.
In a small bowl, whisk together the almond milk, applesauce, eggs, vanilla extract, and stevia extract.
In a large bowl, whisk together the melted chocolate chips and coconut oil. Pour in the boiling water and add the cocoa powder. Whisk until completely smooth (it should look like ganache). Slowly whisk in the other wet ingredients.
Dump the dry ingredients into the wet ingredients and whisk together until completely smooth. Scoop batter into the prepared tins.
Bake cupcakes for ~20 minutes, or until the surface of the cupcakes spring back when tapped. Transfer the cupcakes to a wire cooling rack to cool completely. Frost and serve! I frosted my cupcakes with Miss Jones Organic Chocolate Buttercream Frosting.
I have also made this recipe in 2 8" cake pans, as well as mini loaf pans. The cakes will bake for 40 minutes, and the mini loaves will bake for 30 minutes.
Here is the recipe’s nutrition label:
DAAYYYUMMMM only 90 calories per cupcake?! Plus 4g of protein and 2g of fiber?! I’ll take seven, please and thank you.
I’m pretty much speechless at how good these are. SPEECHLESS I SAY.
Actually, I can maybe get out a couple words out… CHOCOLATE FOODGASM.
Feel naughty, eat nice.