Skinnybakers Healthy Chocolate Cupcakes Recipes

SUPER MOIST CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
• Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin.
• Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking.
• Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. I usually let them cool in the pan.
• Frost cooled cupcakes however you'd like. I used chocolate buttercream and Wilton 1M piping tip for these pictured cupcakes. Top with sprinkles, if desired. Store leftovers in the refrigerator for up to 5 days.

SKINNYBAKER'S HEALTHY CHOCOLATE CUPCAKES

Steps:

• Preheat oven 350°F; place cupcake lining in pans.
• Sift flour, baking soda, and salt. Set aside.
• Melt semisweet chocolate chips in double boiler. Let cool slightly.
• Cream butter, applesauce, Splenda, sugar, brown sugar, and egg whites. Add melted chocolate chips. Mix well.
• Add flour mixture, vanilla ext., and milk.
• Pour in cupcake cases and bake for 25-35 minutes or do toothpick test to see if done.
• You can frost these cupcakes with whatever frosting you prefer. I suggest leaving the frosting out and serving it with some fat free cool whip -- Yumm!

SKINNYBAKER'S HEALTHY CHOCOLATE CUPCAKES

Steps:

• 1. Preheat oven 350 degrees. Place cupcake cases in pans 2. Sift flour, baking soda, and salt. Set aside 3. Melt semisweet chocolate chips and coffee in double boiler. Let cool slightly. 4. Cream butter, applesauce, splenda, sugar, brown sugar, and eggwhites. Add melted chocolate chips. Mix well. 5. Add flour mixuture. Mix well. Add vanilla ext. Add milk slowly until well blended 6. Pour in cupcake cases and bake for 25-35 minutes or do toothpick test to see if done. 7. Serves 24. You can frost these cupcakes with whatever frosting you prefer. I suggest leaving the frosting out and serving it with some fat free cool whip...yumm!