Healthier Chocolate Cupcakes
Ingredients
Wet Ingredients
-
1
cup
unsweetened almond milk
-
1
large
egg
-
¾
cup
light brown sugar, packed
-
½
cup
nonfat Greek yogurt
-
1
teaspoon
vanilla extract
-
2
tablespoons
coconut oil, melted
Dry Ingredients
-
½
cup
all-purpose flour
-
½
cup
white whole wheat flour
-
⅓
cup
unsweetened dark cocoa powder
-
¾
teaspoon
baking soda
-
½
teaspoon
baking powder
Frosting
-
1
cup
heavy whipping cream
-
2
tablespoons
honey
Instructions
- Preheat the oven to 350ºF and line a cupcake tin with liners, spraying with cooking spray.
- In a large bowl, cream together the brown sugar and coconut oil, then mix in the wet ingredients until combined.
- In a separate bowl, mix together the dry ingredients and sift them into the wet mixture to remove clumps.
- Use a hand mixer to combine until smooth, scraping the sides as needed.
- Fill each cupcake tin about 2/3 to 3/4 full, aiming for around 16 cupcakes.
- Bake in the oven for 18 minutes.
- For the frosting, whip the heavy cream and honey together until stiff peaks form, adding more honey if desired for sweetness.
- Frost the cupcakes right before serving.
Nutrition Facts (estimated)
Servings
14
Calories
108
Total fat
3g
Total carbohydrates
18g
Total protein
3g
Sodium
20mg
Cholesterol
20mg
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