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.
Healthy Gluten-Free Chocolate Cupcakes
- 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 Liquid 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.
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.
Hi! Cool recipe!
I really would like to try your recipe but are there any substitutions for the Sweet White Sorghum Flour, Xanthan Gum and the Stevia Extract wich are easier to get?
I haven’t tried this recipe using these substitutions, but here’s what I’d suggest:
1) Replace the 1+1/4 cups Sweet White Sorghum Flour + 2 tsp Xanthan Gum with 3/4 cup Oat Flour + 1/2 cup Brown Rice Flour
2) Replace the 2 tsp Stevia Extract with 1 cup Honey or Pure Maple Syrup + 3/4 cup more of the Granulated Erythritol.
Hope this helps!
it definitely looks sinful!
Oh my gosh. You are amazing. These cupcakes are amazing. I can’t wait to try them!
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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!?
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!
I love oat flour! It’s one of my favorite new gluten-free ingredients! Theses cupcakes look wonderful!
I have used sorghum flour yet but I have been looking for a reason to buy it! This looks like a great reason!
Yummy these look out of this world.
Just tried these, omg how good! <3 I used chocolate whey protein concentrate instead of sweet white sorghum flour (I don´t know what that even is and do we have it in Finland :D) and made the frosting with Greek yogurt (0% fat) and 100% cacao powder. These were the first muffins I made, that turn out great!
Desserts are the fairy tales of the kitchen — a happily-ever-after to supper. ~Terri Guillemets
Gaaahhhh I love me a good chocolate cupcake! These photos are making me wish I had one right now!
Chocolate is LIFE! Mmhmm these cupcakes look divine!
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