The Ultimate Healthy Dark Chocolate Cupcakes
These cupcakes are a chocoholic’s dream! They’re rich, tender, and easy to make. The fudgy dark chocolate frosting really takes them over the top! Leftovers should keep for at least 5 days if stored in an airtight container in the refrigerator.
Ingredients
FOR THE CUPCAKES
- 1 cup (80g) unsweetened cocoa powder (measured like this)
- ¾ cup (90g) white whole wheat flour or gluten free* flour (measured like this)
- 2 tsp baking powder
- ¼ tsp salt
- 2 tbsp (28g) unsalted butter or coconut oil, melted and cooled slightly
- 2 large eggs, room temperature
- 1 tbsp (15mL) vanilla extract
- ¼ cup (60g) plain nonfat Greek yogurt
- ⅔ cup (160mL) pure maple syrup
- ¼ cup (60mL) nonfat milk
FOR THE FROSTING
- ¾ cup (60g) unsweetened cocoa powder (measured like this)
- ½ cup (120mL) nonfat milk
- 1 ½ tsp vanilla extract
- ½ tsp liquid stevia (see Notes!)
Instructions
- To prepare the cupcakes, preheat the oven to 350°F. Line 12 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, and salt. In a separate bowl, stir together the butter or coconut oil, eggs, and vanilla. Mix in the Greek yogurt, stirring until no large lumps remain. Stir in the pure maple syrup. Alternate between adding the flour mixture and the 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 20-22 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.
- To prepare the frosting, add the cocoa powder to a small bowl, and make a well in the center. Pour in the milk, vanilla, and liquid stevia. Stir until thoroughly combined. Spread on top of the cooled cupcakes.
Notes
IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It's very important to measure the flour and cocoa powder correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much flour and cocoa powder in the batter will make your cupcakes dry and crumbly, instead of soft, moist, and fudgy. Too much cocoa powder will also make your cupcakes taste bitter, instead of rich and dark chocolaty.
IMPORTANT FLAVOR NOTE – READ BEFORE BEGINNING: These cupcakes are meant to taste similar to 72% dark chocolate. If you'd prefer sweeter cupcakes, substitute additional pure maple syrup for some or all of the milk. (For example, use ⅔ cup + 2 tablespoons {190mL} of pure maple syrup and 2 tablespoons {30mL} of milk instead.)
For sweeter frosting, see the "Stevia Notes + Alternatives" section below.
COCOA POWDER NOTES: If your cocoa powder is very bumpy and/or clumpy, then sift it into the mixing bowl.
I do not recommend substituting Dutched or special dark cocoa powder. Both of these have a different acidity level, which will affect the taste and texture of your cupcakes. I've also found they have a blander and noticeably muted chocolate flavor when used to make these cupcakes. For the best results, use regular unsweetened cocoa powder.
FLOUR ALTERNATIVES: Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.
PURE MAPLE SYRUP NOTES + ALTERNATIVES: Honey or agave may be substituted for the pure maple syrup. Alternatively, ⅔ cup (128g) of coconut sugar or granulated sugar PLUS an additional ¼ cup (60mL) nonfat milk may be substituted for the pure maple syrup instead.
Do not substitute sugar free maple syrup in the cupcake batter! If you do, your cupcakes will collapse some while cooling and turn out overly dense.
MILK ALTERNATIVES: Any milk may be substituted for the nonfat milk in the batter and frosting.
STEVIA NOTES + ALTERNATIVES: Some people are more sensitive to the taste of stevia when it's used "raw," like in this frosting (as opposed to when used in batters or doughs that are baked in the oven). If that's you, then I highly recommend using one of the sweetener alternatives below to make this chocolate frosting instead!
Many stevia brands and products have different sweetness levels, so they’re not always 1-for-1 substitutes for each other. For the best results, use the same liquid stevia that I do. I buy it online here (← that’s the best price I’ve found!), and you’ll use it in all of these recipes of mine too!
If you prefer not to use the liquid stevia in the frosting, substitute 3 tablespoons (45mL) of pure maple syrup, honey, or agave and decrease the nonfat milk to 5 tablespoons (75mL). Although it won't work in the cupcake batter, sugar free maple syrup will work in the frosting, if you'd prefer a different no-calorie sweetener option.
For sweeter frosting, use additional liquid stevia (if that's your sweetener of choice!). Alternatively, if using the option of milk + maple syrup, honey, or agave, then substitute additional sweetener for an equal amount of milk. (For example, use 5 tablespoons {75mL} of maple syrup and 3 tablespoons {45mL} of milk.)
GLUTEN FREE OPTION: For the gluten free flour, I recommend as follows: ½ cup (60g) millet flour, 2 tablespoons (30g) tapioca flour, 2 tablespoons (30g) brown rice flour, and ½ teaspoon xanthan gum. Many store-bought gluten free flour baking blends (I like this one from Bob's Red Mill) will work as well, if measured like this.
HOW TO STORE: Leftover cupcakes should keep for at least five days if stored in an airtight container in the refrigerator.
{gluten free, clean eating, low fat, low calorie}
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.