Skinnybakers Healthy Chocolate Cupcakes Recipes
SKINNYBAKER'S HEALTHY CHOCOLATE CUPCAKES
This is a great chocolate cupcake recipe that is not only low in calorie/fat but great in taste! So chocolaty and so good!
Provided by Beachbunnymom
Categories Dessert
Time 45m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven 350°F; place cupcake lining in pans.
- Sift flour, baking soda, and salt. Set aside.
- Melt semisweet chocolate chips in double boiler. Let cool slightly.
- Cream butter, applesauce, Splenda, sugar, brown sugar, and egg whites. Add melted chocolate chips. Mix well.
- Add flour mixture, vanilla ext., and milk.
- Pour in cupcake cases and bake for 25-35 minutes or do toothpick test to see if done.
- You can frost these cupcakes with whatever frosting you prefer. I suggest leaving the frosting out and serving it with some fat free cool whip -- Yumm!
Nutrition Facts : Calories 116.9, Fat 4.1, SaturatedFat 1.6, Cholesterol 0.1, Sodium 213.2, Carbohydrate 18.8, Fiber 0.8, Sugar 8.2, Protein 2.2
SKINNYBAKER'S HEALTHY CHOCOLATE CUPCAKES
Yield servings
Number Of Ingredients 13
Steps:
- 1. Preheat oven 350 degrees. Place cupcake cases in pans 2. Sift flour, baking soda, and salt. Set aside 3. Melt semisweet chocolate chips and coffee in double boiler. Let cool slightly. 4. Cream butter, applesauce, splenda, sugar, brown sugar, and eggwhites. Add melted chocolate chips. Mix well. 5. Add flour mixuture. Mix well. Add vanilla ext. Add milk slowly until well blended 6. Pour in cupcake cases and bake for 25-35 minutes or do toothpick test to see if done. 7. Serves 24. You can frost these cupcakes with whatever frosting you prefer. I suggest leaving the frosting out and serving it with some fat free cool whip...yumm!
SKINNY CHOCOLATE FROSTED CUPCAKES
65% less sat fat • 46% fewer calories • 67% less fat than the original recipe. Serving a healthy dessert at your next party? Let them eat cupcakes!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
- In medium bowl, beat all cupcake ingredients except egg whites with electric mixer on low speed 30 seconds; beat on medium speed 1 minute.
- Add egg whites; beat on medium speed 1 minute. Divide batter evenly among muffin cups.
- Bake 28 to 32 minutes or until toothpick inserted in center comes out clean and tops just begin to brown. Cool 2 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
- In medium bowl, mix powdered sugar, cocoa, 2 tablespoons butter, 2 teaspoons vanilla and 1 tablespoon of the milk with electric mixer on low speed. Gradually beat in just enough of remaining milk to make frosting smooth and spreadable. Spread frosting over cupcakes.
Nutrition Facts : Calories 230, Carbohydrate 38 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Cupcake, Sodium 130 mg, Sugar 26 g, TransFat 0 g
BETTER-FOR-YOU CHOCOLATE CUPCAKES
Serve these secret-ingredient cupcakes to guests, and we bet they won't be able to taste the difference. Start with Betty's devil's food cake mix and swap out oil with spinach purée, it's that simple. You might be thinking, spinach, in cupcakes? And we can understand your concerns, but the rich and chocolatey cake mix masks any unwanted spinach flavor. So you can soak up the benefits from the leafy, nutrient-dense veggie, without compromising the delicious taste of your dessert!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, spinach purée, water and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
- Divide batter evenly among muffin cups, filling about three-fourths full.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. Spread frosting on cupcakes.
Nutrition Facts : Calories 150, Carbohydrate 27 g, Cholesterol 25 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cupcake, Sodium 200 mg, Sugar 0 g, TransFat 1 g
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