A few years ago, some local friends introduced me to a dessert diner located in the heart of downtown. With nothing savory (unless you count black coffee!), the entire menu was full of sweet treats. Cookies, brownies, pies, tarts, cannoli, crème brûlée, éclairs, cream puffs, banana splits, ice cream sundaes…
But the restaurant was most famous for their cakes: decadent two- to six-layer creations in a huge variety of flavors, each with its own unique cake, frosting, and filling flavor combination. They filled almost every inch of a 12-foot long glass display case, which made picking a single slice nearly impossible!
As a chocoholic, I finally settled on the Devil’s Food Cake because of its six layers of alternating chocolate cake and thick chocolate ganache. (I’m not a big buttercream fan!) I slide my fork into the slice, and after swallowing my first bite, I thought, “That ganache is incredible! So rich and fudgy! But the cake…”
It tasted flat, basically two-dimensional, like a basic boxed chocolate cake mix. I knew I could create something better—and much healthier, too!
So that’s exactly what I did with these Ultimate Healthy Dark Chocolate Cupcakes! They have a much richer and deeper flavor than that original slice I sampled, and the frosting tastes every bit as decadent and fudgy—even with no butter or powered sugar!
Even better? They’re just 135 calories and super easy to make! (You just need a whisk and a fork—no mixer required!) Watch my video below to see how to make these sinfully delicious cupcakes!
Hello Amy! I want to make these today, but I do not see the recipe. The video shows the ingredients, but not the quantity. I scrolled through the whole page twice and did not see it so I exited your site and went back in but again no recipe. Am I missing something?
Carmelina, I found the link, right at the bottom, where it says to Click here for the recipe. Anyway, here is the link and the recipe is all the way down. Good luck:)
http://staging.handletheheat.com/lemon-blueberry-cupcakes/
Thanks for your help, Colleen! 🙂 Carmelina, as she wrote, the link is included underneath the video. Just click the word “here” to get the recipe! 🙂 I can’t wait to hear what you think of these cupcakes if you try them!
I’ve had chocolate cakes and gateaus before where the filling was really scrumptious, but the cake sponge was dry and flavourless. So I see why you wanted to ensure that both were equally delicious for this adaptation! These cupcakes look super decadent, and would be right at home on that menu!
You’re so sweet — thanks Katie!! 🙂
Hi! Would you recommend paper liners over tin? (I know you say to spray them to prevent sticking). Also do you have a peanut butter cupcake/muffin base? Or anything with powdered peanut butter?
Either paper or foil liners will work! Foil typically works slightly better because the batter doesn’t stick quite so much to them, but you’ll still need to spray them regardless. Also, the best way to find a specific recipe is to click on the “Recipes” tab at the top of my blog or use the Search Bar (located at the top of my blog, if you’re viewing on a computer, or the bottom of my blog, if you’re viewing on a mobile device). 🙂 I can’t wait to hear what you think if you try these cupcakes Candace!
I’m allergic to dairy but really love you recipes! What can I use as a substitute for Greek Yogurt?
For this recipe, any non-dairy yogurt alternative (ie soy-based, coconut-based, etc) will work. 🙂 I can’t wait to hear what you think of these cupcakes Kari!
Gooooooood morning dear Amy
Just now I have finished my breakfast.. it was this delicious cake .
U can’t imagine how is it nice and delicious..
Thanks a lot for this recipe Amy.
Take care
I’m so glad you enjoyed these cupcakes Rabab! 🙂