Healthy One-Bowl Dark Chocolate Cupcakes
Yields: 12 cupcakes
These are some of the best chocolate cupcakes I’ve ever had! And since chocolate is my favorite cupcake flavor… That’s definitely saying something! They’re incredibly rich and decadent, with flavors similar to 72% dark chocolate, and they’re incredibly moist with a hint of brownie-like fudginess to their texture. The cupcakes are best if served the same day they’re frosted, but they’ll keep for at least four days (if not longer!) if stored in an airtight container in the refrigerator.
  1. To prepare the cupcakes, preheat the oven to 350°F. Line 12 muffin cups with paper liners, and coat the liners with cooking spray.
  2. 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.
  3. 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.
  4. 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.
Notes: I highly recommend using the liquid stevia! It’s one of my favorite ingredients (you’ll use it in all of these recipes of mine!), and I buy it online here because that’s the cheapest price I’ve found.

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}
Recipe by Amy's Healthy Baking at