For many years during my childhood, we hosted my birthday party at one of the smaller pools in town. We invited a few of my classmates and our family friends, and we tied colorful balloons and spread out plastic tablecloths on a couple of the wooden picnic tables scattered around the pool.
My little friends and I spent as much time in the water as we could: playing Marco Polo, diving for plastic rings on the pool’s floor, and doing cannonballs off of the edge to see who could make the biggest splash. Yet when the lifeguards blew their whistles to signal the start of the 15-minute adult swim, we didn’t mind quite as much as usual…
Since that meant snack time—and Mom let us eat special snacks at my birthday party! Instead of our standard graham crackers, peanut butter, and apple slices, she let me pick out crunchy pretzel rods, potato chips, and a couple of different types of candy to share with my friends, and we always looked forward to those with giddy excitement.
Then towards the end of the afternoon, when the lifeguards blew their whistles yet again, we eagerly clambered onto the picnic table benches for birthday cake. It came in a big pink cardboard box, and Mom usually took me to Costco a few weeks before to pick it out.
Even back then, I generally selected a chocolate sheet cake with extra sugary chocolate buttercream frosting, and the bakery scripted “Happy birthday, Amy!” across the top. (I’ve been a chocoholic my whole life!) Sometimes Mom even let me pick out an “upgrade” after flipping through the binder of cake designs, which meant the bakery added a few pastel pink frosting roses, colorful sprinkles around the piped frosting border of the sheet cake, and maybe even two or three plastic Disney figurines on top.
As the birthday girl, my parents let me eat whichever slice I wanted at the pool… But that was nearly impossible to pick! Should I ask for the corner piece with the most frosting ruffles? The one with a buttercream rose? The slice with my name on it??
Thankfully, we normally ended up with some leftover cake, so I could usually eat my second choice for an after dinner dessert the next day… And I thoroughly enjoyed every last crumb, even scraping all of the frosting and cake morsels off of my plate with my fork and licking the fork clean.
Yet as an adult, I find that most store-bought bakery chocolate cakes taste much too sweet… And even a little bland. Almost like watered down chocolate, rather than deep, rich, incredibly decadent chocolate cake.
So for my birthday this year (it’s tomorrow!), I’m baking myself a batch of these homemade Healthy One-Bowl Dark Chocolate Cupcakes! They taste unbelievably rich and decadent, each bite bursting with chocolate flavor. They’re also supremely moist with just a hint of brownie-like fudginess!
And unlike those store-bought cakes, these healthy chocolate cupcakes contain no refined flour or sugar… And they’re just 97 calories, including those gorgeous swirls of chocolate frosting on top!
And since it’s my birthday… It’s totally fine to eat two, right?? ????
HOW TO MAKE HEALTHY ONE-BOWL CHOCOLATE CUPCAKES
Let’s go over how to make these healthy one-bowl dark chocolate cupcakes!
You’ll start with—you guessed it!—one mixing bowl. In that bowl, you’ll whisk together a teensy bit of melted butter or coconut oil, a couple of egg whites, and a pinch of salt.
Unlike traditional recipes that call for ½ cup of butter or oil (if not more!), you merely need 1 tablespoon for your batch of cupcakes. That small amount really helps keep your healthy one-bowl chocolate cupcakes low calorie and low fat!
Then stay tuned for what ingredient you’ll use to keep them moist… ????
But first, you’ll add two sweeteners to your mixing bowl! Yes, two. I know it’s rarely fun to track down multiple ingredients, but I promise it’s worth it to make these healthy one-bowl chocolate cupcakes! And here’s why…
The first sweetener you’ll need is liquid stevia. It’s one of my favorite ingredients. You’ll use it in all of these recipes of mine, too! Stevia is a plant-based, no-calorie sweetener that contains nothing refined or artificial (aka it’s clean eating friendly!). It’s also really concentrated. You just need 1 tablespoon to sweeten your entire batch of cupcakes!
However…
Something about cocoa powder or chocolate seems to mute stevia’s sweetness. Even when I added more liquid stevia to the batter, the cupcakes never tasted any sweeter. It’s as if there was a sweetness threshold, and no matter how much more liquid stevia I stirred in, the cupcakes still tasted exactly the same.
So that’s where the second sweetener comes in! You’ll use confectioners’ style erythritol, which is also a plant-based and no-calorie sweetener. Unlike stevia, erythritol typically sweetens cup-for-cup like regular sugar.
By adding ¼ cup to the batter, the erythritol seems to magnify the stevia’s sweetness. The result? Your healthy one-bowl chocolate cupcakes taste perfectly rich and sweet—and so much better than those bland store-bought bakery cakes or cupcakes!
Not that I’m biased or anything. ????
Tip: I buy my liquid stevia online here and my confectioners’ style erythritol online here!
Time for that special ingredient that makes your healthy one-bowl chocolate cupcakes so moist! If you’ve looked through any of my other recipes before, then you probably know what it is…
Greek yogurt! Greek yogurt is another one of my favorite ingredients in healthy baking. In this recipe, it adds the same moisture to your cupcakes as extra butter or oil but for a fraction of the calories, and it also gives your healthy one-bowl chocolate cupcakes a protein boost!
After stirring milk into your mixing bowl, you’ll turn to the remaining ingredients. These include unsweetened cocoa powder, white whole wheat flour, baking powder, and baking soda. No melted chocolate necessary to make these healthy one-bowl chocolate cupcakes… Which means they’re really easy to make!
Just a couple of quick notes about these remaining ingredients! You really want to use regular unsweetened cocoa powder (like this!), not Dutched or “special dark” cocoa powder. Those latter two actually taste more muted and bland compared to regular unsweetened cocoa powder. Besides, you’re actually adding more cocoa powder than flour, and that really helps make these healthy one-bowl dark chocolate cupcakes taste exceptionally rich, decadent, and chocolaty!
And in case you’re unfamiliar with it, white whole wheat flour is made by finely grinding a special type of soft white wheat (hence the name!), whereas regular whole wheat flour comes from a heartier variety of red wheat. They both have the same health benefits (like extra fiber!), but white whole wheat flour has a lighter taste and texture. That lets the moist, almost fudgy texture of your healthy one-bowl chocolate cupcakes truly shine!
Remember, it’s extremely important to measure the cocoa powder and flour correctly, using this method or a kitchen scale. ← That’s the one I own and love! Too much of either will dry out your cupcakes, and too much cocoa powder will also make them taste bitter. I promise it’s worth taking the few extra moments to measure properly!
Another quick tip for you! Sprinkle the baking powder and baking soda over the cocoa powder and flour before stirring them in. This helps prevent the leaveners from clumping, which means your healthy one-bowl chocolate cupcakes will bake evenly.
But before you add the batter to your cupcake liners… You must coat your cupcake liners with cooking spray. This is not optional! Low-fat batters (like with this healthy-one bowl chocolate cupcakes recipe!) stick to liners like superglue. If you coat your liners with cooking spray, they peel away from your baked cupcakes much more easily!
Then while your cupcakes bake, prepare your healthier chocolate frosting! It actually starts with more Greek yogurt. No butter or powdered sugar in this chocolate frosting!
I’ve discovered that not all brands of Greek yogurt work well in frosting recipes. My current favorite is this one. It’s exceptionally thick and creamy, not one bit thin or watery, which creates a great buttercream-like consistency.
But to make sure this Greek yogurt chocolate frosting is just as stiff and pipe-able as regular buttercream, you’ll actually mix it with instant pudding mix. Yes, I know it sounds like a strange ingredient for frosting! But the instant pudding mix actually thickens the Greek yogurt while your frosting chills, so you’ll be able to pipe it onto your cooled cupcakes in gorgeous swirls.
Tip: If you can’t find or don’t want to use instant pudding mix in your frosting, then check the Notes section of this healthy one-bowl chocolate cupcakes recipe for an alternative frosting!
Then you’ll use a bit more unsweetened cocoa powder to really boost the chocolate flavor in your Greek yogurt frosting, along with more liquid stevia to sweeten it. Super simple!
Now all that’s left to do is grab a piping tip, top your cupcakes with extra tall swirls of frosting, and…
Enjoy your healthy homemade chocolate cupcakes! And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ????) I’d love to see your healthy one-bowl dark chocolate cupcakes!
| Healthy One-Bowl Dark Chocolate Cupcakes | | Print |
- for the cupcakes
- 1 tbsp (14g) unsalted butter or coconut oil, melted
- 2 large egg whites, room temperature
- ½ tsp salt
- 1 tbsp (15mL) vanilla extract
- 1 tbsp (15mL) liquid stevia
- ¼ cup (36g) confectioners’ style erythritol
- ½ cup (120g) plain nonfat Greek yogurt
- 1 cup + 2 tbsp (270mL) nonfat milk
- 1 ¼ cups (100g) unsweetened cocoa powder (measured like this)
- 1 cup (120g) white whole wheat flour or gluten-free* flour (measured like this)
- 1 ½ tsp baking powder
- ¾ tsp baking soda
- for the frosting
- 2 cups (480g) plain nonfat Greek yogurt
- ¼ cup (20g) unsweetened cocoa powder (measured like this)
- 2 servings (16g) sugar-free, fat-free instant chocolate pudding mix (see Notes)
- ⅝ tsp liqiud stevia, or adjusted to taste
- To prepare the cupcakes, preheat the oven to 350°F. Line 12 muffin cups with paper liners, and coat the liners with cooking spray.
- In a medium bowl, whisk together the butter, egg whites, and salt. Whisk in the vanilla extract, liquid stevia, and erythritol. Stir in the Greek yogurt. Stir in the milk. Add the cocoa powder and flour. Sprinkle the baking powder and baking soda on top of the cocoa powder and flour. Gently stir until just incorporated.
- Divide the batter between the prepared paper liners. Bake at 350°F for 22-25 minutes or until the centers feel firm to the touch and a toothpick inserted into the center comes out clean or with a few crumbs attached. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- While the cupcakes bake, prepare the frosting. Add the Greek yogurt, cocoa powder, instant pudding, and liquid stevia to a large bowl. Beat with an electric mixer for 2 minutes. Cover the top of the bowl with foil, and refrigerate for at least 2 hours. Once the cupcakes have completely cooled, pipe the chocolate frosting on top just before serving.
If you prefer not to use stevia in the cupcakes, substitute ¾ cup (180mL) of agave, honey, or pure maple syrup for the liquid stevia. Reduce the milk to ¼ cup + 2 tablespoons (90mL) if using any of those liquid sweeteners. Alternatively, substitute ¾ cup (144g) of coconut sugar, brown sugar, or granulated sugar in place of the liquid stevia, and reduce the milk to ½ cup + 2 tablespoons (150mL). (The batter should be fairly thick, similar to muffin batter.)
I buy my confectioners’ style erythritol online here. If you prefer not to use it, then substitute coconut sugar, brown sugar, or granulated sugar instead. (You can also substitute granulated sucralose for a different no-calorie sweetener.)
Any milk may be substituted for the nonfat milk.
Use regular unsweetened cocoa powder, not Dutched or “special dark” cocoa powder. Regular unsweetened cocoa powder (like this!) produces the best flavor. If your cocoa powder is bumpy, clumpy, or lumpy, then sift it into the bowl.
Whole wheat pastry flour, regular whole wheat flour or all-purpose flour may be substituted for the white whole wheat flour.
For the gluten-free flour, use the following blend: ½ cup (60g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and ¾ teaspoon xanthan gum. Most store-bought gluten-free flour blends (like this one!) should work as well, if measured like this.
Measure the cocoa powder and flour using this method or a kitchen scale. ← That's the one I own and love! Too much of either will dry out your cupcakes, and too much cocoa powder will make your cupcakes taste bitter.
For the frosting, I’ve found that not all Greek yogurt brands are equally thick! This is my favorite one for my Greek yogurt frosting because it’s the thickest brand I’ve found, which means your frosting holds its shape so much better when piping it on top of the cupcakes!
If you prefer not to use the liquid stevia in the frosting, then substitute 1 ½ teaspoons of this powdered stevia OR ¼ cup of Truvia or powdered sugar.
This is the instant pudding mix that I used. You just need the dry instant pudding mix—don’t prepare it according to the package directions! For a more classic spreadable (not pipe-able) chocolate frosting that does NOT use instant pudding (and is clean-eating friendly), use this recipe of mine.
{gluten-free, clean eating, low fat, sugar-free, higher protein}
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ Healthy Mint Chocolate Cupcakes
♡ Healthy Small Batch Mini Chocolate Cupcakes with Raspberry Frosting
♡ Healthy Cinnamon Apple Cupcakes
♡ Healthy Banana Cupcakes with Cream Cheese Frosting
♡ Healthy Funfetti Cupcakes with Chocolate Frosting
♡ Healthy Small Batch Mini Pumpkin Cupcakes with Chocolate Frosting
♡ …and the rest of Amy’s healthy cupcake recipes!
Happy, happy birthday (one day early), Amy! I hope your day is as wonderful as you are! Thanks for another great recipe! I can’t wait to try it! Can regular (not lite) pudding be used? ???????????????????? Enjoy your cake, and indulge in some chips and candy too, just like when you were a kid – hahaha!
You’re so sweet! Thank you Jennifer!! 🙂 I will definitely indulge tomorrow. Calories don’t count on birthdays, right?? 😉 I actually haven’t tried regular pudding mix in the frosting, so I’m honestly not sure. I think it should work, but I really don’t want to lead you astray. I’d love to hear how it turns out if you do decide to try substituting it though!
Happy Birthday Amy! I love sugar, I have a SERIOUS sweet tooth! Lol, I probably always will, but these look super delish and I use only stevia or monkfruit when baking now. Is there any way to veganize these without the obvious substitution of vegan yogurt? Thank you! Lot’s of birthday wishes for another amazing year. Hope your day is great pretty lady!
Thank you so much Alison! 🙂 For the best results, I really do recommend substituting vegan yogurt in place of the Greek yogurt in the cupcakes. Any type of vegan yogurt should work though! (Soy, almond, coconut-based, etc!) Then for the egg whites, I recommend Ener-G. My brother is actually allergic to eggs, and Ener-G is my favorite substitute. Ener-G is a shelf-stable powder that keeps for ages. It works perfectly as an egg replacer in nearly all of my recipes, including this one! For my recipes, use 1 ½ teaspoons Ener-G + 2 tablespoons warm water for each egg white (and you’ll need an additional ½ tablespoon of butter or coconut oil {or Earth Balance, if you’re vegan!} for each egg yolk, although that doesn’t apply in this particular recipe!).
I can’t wait to hear what you think of these cupcakes if you try them!
Can you use Cacao Bliss for cacao in this recipe and in your chocolate ice cream recipe???
I truly appreciate your interest in my recipe Celeste! I don’t have any experience with Cacao Bliss, so I’m not sure how that would turn out. I’d love to hear what you think if you try making these cupcakes and my ice cream recipe though! 🙂
This looks so YUMMY!!!!! I would definitely try to make this at home.
Thank you for such a drooling recipe…
Keep sharing 🙂
It’s my pleasure Alicia! I can’t wait to hear what you think of these cupcakes! 🙂
Hi Amy!
Can you use granulated stevia in place of liquid or will that throw off the recipe? If so, how much would you use or what conversion would you apply to use granulated instead of liquid? Your recipes look fantastic, this will be the first one I’m trying! ????
I really appreciate your interest in my recipe Calli! I’m so honored that you’d say that about my recipes. 🙂 What’s the exact granulated stevia product that you’d like to use? Many brands have slightly different sweetness levels, so the amount of granulated stevia (and any other recipe modifications you might need to make!) will be dependent upon the exact brand + product that you’d like to use. Once I know that information, I should have a much better answer for you!
Can’t wait to make these! Can I use honey as a sweetener in the frosting? If so, how much?
I really appreciate your interest in my recipe Brianne! Unfortunately, honey won’t work in this particular frosting recipe. It makes the frosting much too runny, more like a glaze that would drip off the cupcakes. However, I do have a different chocolate frosting recipe here that you can use honey in instead! (See the bottom of the Notes section of that recipe for more information!) 🙂 I’d love to hear what you think if you try these cupcakes and either of my frosting recipes!
Hi Amy, I’m going to try another one of your recipes but I have some substitutions I was hoping to make and wanted your opinion. I have intolerances to wheat and eggs so I have to be careful about the “healthy” stuff but still want this to be healthy, lol! I can’t do egg so would 1/2 cup of applesauce work instead? Also, could you use the monkfruit sugar in place of the confectioner style one?
Thanks!
I’m so honored that you want to try another one of my recipes Jacqui! My brother is actually allergic to eggs as well, so I’m really familiar with converting my recipes to be egg-free so he can eat them too. 😉 Ener-G is my favorite egg substitute, and I’ve found it usually works better than applesauce. Ener-G is a shelf-stable powder that keeps for ages. It works perfectly as an egg replacer in nearly all of my recipes, including this one! For my recipes, use 1 ½ teaspoons Ener-G + 2 tablespoons warm water for each egg white (and you’ll need an additional ½ tablespoon of butter or coconut oil {or Earth Balance, if you’re vegan!} for each egg yolk, although that doesn’t apply to this particular recipe!).
Then what’s the exact monkfruit sweetener (brand and product name) that you’d like to substitute in place of the confectioners’ style erythritol? I just want to make sure I give you the best advice possible! 🙂
So with this recipe just the Ener-G and water per egg?
I was thinking of using Lakanto because it doesn’t upset my stomach.
Yes, that’s correct — just the Ener-G and water for these cupcakes since they don’t require egg yolks! 🙂 If it’s Lakanto’s monkfruit sweetener that’s a 1-to-1 substitute for sugar (rather than their 2-to-1 sweetener or packets), then that should be fine to substitute in place of the confectioners’ style erythritol, and you shouldn’t need to make any modifications to the recipe. I’m really excited to hear what you think of these cupcakes Jacqui!!
Had some notes: I thought they tasted great but some comments I got from others were being too sweet. Maybe next time I reduce the liquid stevia? They baked faster too so they came out dry when I baked them for 22 mins.
That’s so strange Jacqui! I’ve never had these cupcakes turn out dry in 22 minutes, and I’ve used at least four different ovens to bake them. Did you use measuring cups or a kitchen scale to measure the flour and cocoa powder? And the only modifications that you made were the monkfruit and Ener-G (3 teaspoons Ener-G + ¼ cup water), correct?
If people thought they were too sweet, then yes! Reducing the liquid stevia by ¼ teaspoon or so would be just fine! 🙂
I used a kitchen scale. It could be my oven. It tends to bake/cook food differently sometimes. I’m not worried about it! I’ll just reduce the time next time and go from there!
Thanks for sharing Jacqui! I’m glad to hear you’re using a kitchen scale. It makes baking so much easier, doesn’t it? 🙂 If that’s true about your oven, then reducing the time and keeping an eye on the cupcakes definitely sounds like a good idea! Feel free to keep me posted about how your next batch turns out!