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Healthier Chocolate Cupcakes

Healthier Chocolate Cupcakes

You can have your cupcake and eat two! This easy recipe uses no eggs, almost no butter, and you will never feel stuffed by eating one of these… or two. 🙂 No matter how many you make, they won’t last long. The best part? One bowl! - Jenny Jones

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Makes: 12

Healthier Chocolate Cupcakes

Ingredients:

    Batter:
  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1/4 cup unsweetened cocoa, preferably Dutch processed (I use Droste)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

  • 1 cup cool water
  • 6 Tablespoons canola or extra light olive oil
  • 1 Tablespoon fresh lemon juice or distilled white vinegar
  • 1 teaspoon vanilla
  • Frosting:
  • 2 Tablespoons butter at room temperature
  • 2 Tablespoons reduced fat sour cream
  • 2 cups confectioner’s sugar
  • 2 Tablespoons unsweetened cocoa powder
  • 1/2 teaspoon vanilla

Instructions:

    Batter:
  1. Preheat oven to 350° F. Insert paper liners in 12-cup muffin pan.
  2. In a large bowl sift flour thru salt. Stir to combine.
  3. In a measuring cup combine water thru vanilla.
  4. Add liquids to flour mixture and combine well using a spatula.
  5. Divide batter evenly into muffin cups (1/2 to 2/3 full).
  6. Bake for 20 minutes. Cool in the pan and frost.
  7. Frosting:
  8. Combine all ingredients in a bowl. Beat with electric mixer to combine.
  9. Add a little extra sour cream if needed to obtain a spreading consistency. (about 1/2 Tbsp.)

Healthy Chocolate Cupcakes

32 Comments on "Healthier Chocolate Cupcakes"

  1. Bella

    Hey Jenny! Lovely recipe but was just wondering if I could add chocolate chips to it?

    • Jenny

      I don’t know if they would sink. You will just have to try.

  2. Mei

    Hi,
    I was wondering if you would recommend using cake flour or if all purpose flour is better? I have used all purpose flour before and it turned out pretty good but I was wondering if you would use cake flour.
    Thank you

    • Jenny

      I post all my recipes to be the best they can and I always use all purpose flour in my baking. I you want to use cake flour, I think you would have to use more and you can find what adjustments would be needed with an internet search on substituting cake flour for all purpose.

  3. Candy

    Hello Mrs.Jenny,

    May I take cocoa powder out if I want to make vanilla cupcakes?

  4. monica

    Is it necessary to use vinegar?

    • Jenny

      It IS necessary to use either vinegar or fresh lemon juice.

  5. Ami

    Hi Jenny – does it make a difference if you use apple cider/white vinegar in place of distilled white vinegar?

    • Jenny

      I have only made it with fresh lemon juice and with distilled white vinegar but I know other recipes use cider vinegar and white vinegar.

  6. Tam

    Hi,
    your recipes are really good and easy to make! I just wonder from all your recipes what is the “best seller”? 🙂

    • Jenny

      The most popular recipes are: 1) Fall-Off-The-Bone Ribs 2) Cinnamon Rolls 3) Simple Whole Wheat Bread.
      The ones I make the most are 1) Granola Bars 2) Tortillas 3) Giant Breakfast Cookies.

  7. Sherry

    Came out gr8..
    Thanks a lot..

  8. Nory

    Hello, jenny!

    May i ask if you have a recipe for a more fluffy-looking frosting. i want to use a piping bag and form a volcano-looking frosting. Pls advise. Thank you

  9. Nan

    Jenny, will the frosting you put on your Easy One Bowl Chocolate Cake recipe work on these cupcakes? Thanks

    • Jenny

      Yes, in fact you can put any frosting on a chocolate cupcake.

  10. Michelle

    Can i use any oil to bake these cupcakes.

  11. cerine

    hi why my cupcakes took more than 20 minutes baking and it turned out to be very moist

    • Jenny

      It could be that the oven was not hot enough. Assuming you did not make any changes in the recipe, next time make sure you take enough time to preheat your oven. Mine takes about 20 minutes. Every oven is different so it’s helpful to use an oven thermometer because even if you preheat it for a long time, it could be your oven is lower than your setting.

  12. Lyn

    Hi Jenny, do I really require to use 1 cup of sugar? can I cut it down?

    • Jenny

      Funny you should ask because I just made these yesterday and to me they are perfect. I don’t like a lot of sugar either but when baking with chocolate, which has a bitter quality, this seems like the right amount of sweetener. If you’re used to less sugar in your baking I guess you could try reducing it but for me these cupcakes are just right. I found some online with less sugar you could try by googling “healthy chocolate cupcakes.”

  13. Milo

    Hi Jenny,

    May I ask why you use vinegar in this recipe?
    Does it make a difference if I skip it?

    • Jenny

      Skipping the vinegar will make a big difference. Vinegar is an acid and is often included in eggless cakes and cupcakes to react with baking soda and start the chemical reaction needed to produce carbon dioxide and give those baked goods a lift as they bake.

      • Milo

        Thanks for your quick and helpful reply.
        May I replace the vinegar with something acid else, like lemon juice?

        • Jenny

          I believe lemon juice would work. I have never used it but it makes sense to me because it is equally acidic. Good luck. (I am off to bed)

  14. mel

    My daughter & I made these for my husband’s bday. They were a huge hit. Thank you for this easy, healthy, delicious recipe. So much better than a box mix!

  15. ruth

    i tried it tonight for a easy chocolate cake i learned on martha stewart cake and this was wonderful to limit the amount of saturated fat from 112 grams to 14 only for the entire frosting and i omited the amount of powdered sugar i used some maple syrup and only two tablespoons of powdered sugar the two butter tab. spoons some coconut flakes some cocco powder and added a table spoon more to the mix vanilla and some cocconut butter smidgen and mixed fifty times by hand i think i have a stronger arm now 🙂 and it frosted the cake like a dream and looked terrific thank you for saving us the fat and a simple recipie you did it again jenny i will keep learning from you it is so much fun and i love the colorful cookware you have around your kitchen and gadgets and such fun colors bright and cheery love it

  16. Ewa

    Hello Jenny. I have a question. Do you need to keep finished cupcakes refrigerated? I want to take them to work and I’m wondering whether they will be ok in a room temperature for the 6 hours or so? Thanks again for all your recipes. I love them.

    • Jenny

      I always refrigerate frosting that contains cream cheese or sour cream but I would have no problem leaving the cupcakes out for six hours. My thinking is that milk or sour cream would never spoil if left out for 6 hours or even a little longer.

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