Healthy Small Batch Mini Chocolate Cupcakes with Raspberry Frosting
I absolutely love these mini cupcakes! They’re supremely moist and full of rich chocolate flavor, similar to 72% dark chocolate. The creamy swirls of gorgeous raspberry frosting add the perfect finishing touch! The cupcakes are best if eaten the same day they’re frosted, but they’ll keep for at least three days (if not longer) if stored in an airtight container in the refrigerator.
Ingredients
FOR THE CUPCAKES
- ½ cup + 2 tbsp (50g) unsweetened cocoa powder (measured like this)
- ½ cup (60g) white whole wheat flour or gluten-free* flour (measured like this)
- ¾ tsp baking powder
- ¼ tsp baking soda
- ⅛ tsp salt
- 1 tsp coconut oil or unsalted butter, melted
- 1 large egg white, room temperature
- 1 tsp vanilla extract
- 1 ¼ tsp liquid stevia (see Notes!)
- 2 tbsp (18g) confectioners’ style erythritol (see Notes!)
- ¼ cup (60g) plain nonfat Greek yogurt
- ½ cup + 1 tbsp (135mL) nonfat milk, divided
FOR THE FROSTING
- 1 cup (26g) freeze dried raspberries
- 2 cups (480g) plain nonfat Greek yogurt (see Notes!)
- 2 servings (16g) sugar-free, fat-free instant vanilla pudding mix (see Notes!)
- ¾ tsp liquid stevia (or adjusted to taste)
Instructions
- To prepare the cupcakes, preheat the oven to 350°F. Line 20 mini muffin cups with paper liners, and generously coat the liners with cooking spray.
- In a medium bowl, whisk together the cocoa powder, flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the coconut oil, egg white, vanilla, and liquid stevia. Stir in the erythritol. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in ¼ cup + 1 tablespoon of milk. Alternate between adding the flour mixture and the remaining milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)
- Divide the batter between the prepared paper liners. Bake at 350°F for 11-14 minutes or until the centers feel firm to the touch and a toothpick inserted into the center comes out clean. 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 freeze dried raspberries to a blender, and pulse until they’re a fine powder. Add the raspberry powder, Greek yogurt, instant pudding, and liquid stevia to a large bowl. Beat with an electric hand mixer or stand 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 frosting on top just before serving.
Notes
IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: Be very careful and measure the flour and cocoa powder using this method or a kitchen scale. (← That’s the one I own and love!) Too much of either will dry out your batter. Too much cocoa powder will also make your cupcakes taste bitter.
IMPORTANT MIXING NOTE – READ BEFORE BEGINNING: Do not use an electric mixer to mix up the cupcake batter. This will result in dense or tough cupcakes. Use a whisk where instructed, and use a fork for everything else.
FLOUR ALTERNATIVES: Whole wheat pastry flour, regular whole wheat flour or all-purpose flour may be substituted for the white whole wheat flour.
STEVIA 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 6 tablespoons (90mL) of agave, honey, or pure maple syrup for the liquid stevia AND reduce the milk to 3 tablespoons (45mL). (The batter should be fairly thick, similar to muffin batter.)
If you prefer not to use the liquid stevia in the frosting, then substitute ¼ cup of Truvia, granulated sucralose, or powdered sugar.
ERYTHRITOL NOTES: I buy my confectioners’ style erythritol online here. If you prefer not to use erythritol, then substitute 2 tablespoons (24g) of coconut sugar, brown sugar, or granulated sugar. Granulated sucralose will also work in place of the confectioners’ style erythritol, if you prefer a different no-calorie granulated sweetener.
I usually try to use just one sweetener to make life easier for you! However, I found that the cocoa powder muted the liquid stevia’s sweetness. Once I added those 2 tablespoons of confectioners’ erythritol, the cupcakes tasted SO much sweeter, like true store-bought cupcakes—so I promise it’s worth using both!
MILK ALTERNATIVES: Any milk may be substituted for the nonfat milk.
GREEK YOGURT FROSTING NOTE: 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 helps your raspberry frosting holds its shape so much better.
INSTANT PUDDING MIX NOTES: This is the instant pudding mix that I use. You just need the dry instant pudding mix—don’t prepare it according to the package directions! You can omit it (for a clean eating option), but the frosting won’t be as thick, and you’ll probably need to spread it on the cupcakes instead of piping it.
FREEZE DRIED RASPBERRIES NOTE: I’ve found freeze dried raspberries at Target and Trader Joe’s! If you can’t find freeze dried raspberries, use this raspberry frosting recipe of mine instead.
GLUTEN FREE OPTION: For the gluten free flour, use the following blend: ¼ cup (30g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (15g) brown rice flour, and ¼ teaspoon xanthan gum. Most store-bought gluten free flour blends (like this one!) should work as well, if measured like this.
TO MAKE STANDARD SIZED CUPCAKES: This cupcake recipe is easily doubled to yield 12 standard size cupcakes! (You shouldn’t need to double the frosting. This frosting recipe makes a lot!) Remember to generously coat the cupcake liners with nonstick cooking spray first. Bake the standard size cupcakes at 350°F for 19-21 minutes or until the centers feel firm to the touch and a toothpick inserted into the center comes out clean.
{gluten free, clean eating option, low fat, low sugar}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.