Easy, one-bowl healthy chocolate mini cupcakes are 100% whole wheat, low in sugar and have no butter or oil – and they are super fudgy and delicious!
Happy Monday! Well, only semi happy here, to be perfectly honest.
My team lost the Super Bowl yesterday. Lost big. Lost bad. And we were so pumped! The whole family, M and J, all of us, were so into it. Dabbing. Chants. Cheers. Excitement!
But we lost.
Sigh. That was yesterday, and this is today.
So now, I’m all about Valentine’s Day!
If you follow me on Instagram, you might have seen that I don’t buy candy for my kids. Ever. They get it at preschool, from family on occasion and I do buy a little as Santa Claus or the Easter Bunny, but that’s it.
It works pretty great because they never, ever ask me for candy. Because mama doesn’t buy candy. It’s already ingrained, so there’s just no battle there. #onelessthing
However, that doesn’t mean they are deprived. Far from it.
Healthy chocolate mini cupcakes
These double chocolate mini cupcakes have been a big hit at our house this Valentine’s Day. I also made some regular size cupcakes out of these and M was a very happy girl. Does it get better than cupcakes?
Not when you are 4, apparently. 😉
And these unbelievably soft, light, chocolate-loaded cupcakes, well, these make mama happy too. They’re 100% whole wheat, low in sugar and don’t have any butter or oil.
Plus, they are so sweet that you don’t even need icing.
All around, it’s a much healthier version of cupcakes. And you better believe I popped a couple myself!
Also, just one bowl needed. So you won’t mind making a second batch 3 days after the first one has been devoured. 😂
Oh, and they are vegan-friendly as well. Just use soy milk and vegan chocolate chips. (M used to have a milk allergy – outgrown now! – so we’ve made lots of vegan treats.)
Oh, and in case you need some, I use mini muffin pans like this all the time – especially for the kids’ muffins.
I recommend storing these little cupcakes in the fridge after the first day. (I actually like them cold so I keep them in the fridge once they’re cooled.)
They freeze well, too, if you want to get the extras out of sight so you don’t eat.them.all.
Because you will want to. They will whisper sweet chocolate nothings, beckoning you to snag just one more. #myfoodspeakstome Also, definite #portioncontrolproblems 😂
As I said, you can make these as healthy chocolate mini cupcakes or you can make full chocolate cupcakes.
I prefer the small ones. It works better for my little ones to have a smaller sweet snack and I prefer having a couple little ones instead of a whole cupcake.
Plus then I can have one every day. Or maybe multiple times a day… who’s counting?!
Just look at that! So very fudgy!
Whether you make these for Valentine’s Day or just to satisfy the must.have.chocolate feeling, I hope you enjoy these super chocolatey mini cupcakes!
P.S. Check out these other healthy chocolate treats:
- 3/4 cup whole wheat flour (see notes)
- 1/2 cup granulated sugar
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsweetened applesauce
- 1/2 cup milk of choice
- 2 teaspoons vanilla
- 3/4 cup semisweet chocolate chips
- 1 extra teaspoon whole wheat flour
- Preheat the oven to 350. Spray a mini muffin tin pan with cooking spray and set aside.
- Mix the flour, sugar, cocoa powder, baking powder, baking soda and salt in a large bowl until well combined.
- Make a well in the center and add the applesauce, milk and vanilla. Stir until just combined.
- Toss the chocolate chips with the extra flour (this helps keep the from sinking in the batter and sticking to the bottom of the muffin tins). Fold the chocolate chips into the batter.
- Fill your mini muffin tins. Each muffin cup should be about 3/4 full.
- Bake at 350 for 14-16 minutes, until done.
- Let cool completely in pan before turning out. (Otherwise the chocolate chips can stick to the muffin pan instead of to the cupcakes. Sad.)
I use white whole wheat flour but you can use whole wheat flour or all-purpose flour if you prefer.
You can make these mini cupcakes vegan by using a milk substitute and vegan chocolate chips.
For full-size cupcakes, fill the muffin tins with paper liners and spray with cooking spray. (These don’t have butter or oil so they can stick really easily.) Bake the cupcakes at 350 for 22-24 minutes, until done. Let cool before removing. Makes 10 full-size cupcakes.
You can also split the batch and make 6 big cupcakes and 12 mini cupcakes.
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Serving Size:2 mini cupcakes
Amount Per Serving: Calories: 107Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 151mgCarbohydrates: 20gFiber: 2gSugar: 13gProtein: 2g