We know it can be really difficult to eat clean and/or diet. But just because you’re getting healthier, doesn’t mean you can’t satisfy your sweet tooth! Bake these tasty cupcakes in a few simple steps and enjoy the guilt-free satisfaction of a job well done. (You can even enjoy the leftovers for up to a week if you seal them in an airtight container and refrigerate.)
Yields: 12 cupcakes (~135 calories / cupcake)
- ¾ cup white whole wheat flour or gluten-free* flour
- 1 cup unsweetened cocoa powder
- 2 tsp baking powder
- ¼ tsp salt
- 2 tbsp unsalted butter (or coconut oil), melted and cooled slightly
- 2 large eggs, room temperature
- 1 tbsp vanilla extract
- ¼ cup plain nonfat Greek yogurt
- ⅔ cup pure maple syrup (You may substitute agave)
- ¼ cup nonfat milk (You may substitute soy, almond or cashew milk)
- ¾ cup unsweetened cocoa powder
- ½ cup nonfat milk
- 1 ½ tsp vanilla extract
- ½ tsp vanilla creme stevia (or regular stevia, if you prefer)
- Begin by preheating the oven to 350°F. Line 12 baking cups with paper liners, and apply a generous coating of cooking spray to the liners to avoid sticking.
- Next, take a medium mixing bowl and whisk the cocoa powder, flour, baking powder, and salt. In a separate bowl, stir together the butter (or coconut oil), eggs, and vanilla. Mix in your Greek yogurt, stirring until you no longer see large lumps. Then, stir in the pure maple syrup (or agave). Alternate adding the flour mixture and the milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)
- Now, pour the batter into the prepared paper liners from step 1. Bake at 350°F for 20-22 minutes or until the centers feel firm. Allow cupcakes to cool in the pan for at least 5 minutes. Then transfer the cupcakes from the pan to a wire rack, to cool completely.
- For the frosting, add cocoa powder to a small bowl, then make a well in the middle. Pour in the milk, vanilla, and vanilla crème stevia. Stir until thoroughly mixed. Spread on top of the cooled cupcakes.
- Remove a cupcake from the liner and eat up!
Please note: These cupcakes are intended to taste much like 72% dark chocolate. If you prefer sweeter cupcakes, substitute additional sweetener for some or all of the milk.
Do not substitute Dutched or special dark cocoa powder. This will cause the cupcakes to become overly bitter.
It’s VERY important to measure the cocoa powder correctly. Too much, in either the cupcakes or the frosting, will make them taste dry and bitter, rather than the desired rich and dark chocolatey result.
And don’t forget!
Before you eat all of these delicious treats, take a picture and share it with us on Instagram using #weightlosscupcakes and tagging @_wlcupcakes_