This post may contain affiliate links. Please read my disclosure policy.
Easy, one-bowl chocolate mini cupcakes are 100% whole wheat, low in sugar and have no butter or oil – and they are super fudgy!
Happy Monday! Only semi happy here, to be perfectly honest. My team lost. 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.
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, these make mama happy too. They’re 100% whole wheat, low in sugar and don’t have butter or oil. Plus, they are so sweet that you don’t even need icing.
All around 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.)
(I use mini muffin pans like this all the time – especially for the kids’ muffins.)
I recommend storing these 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 mini cupcakes or you can make full 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. And then I can have one every day. Maybe multiple times a day…
So very fudgy!
Whether you make these Valentine’s Day or just to satisfy the must.have.chocolate feeling, I hope you enjoy these super chocolatey mini cupcakes!
Healthy double chocolate mini cupcakes
Easy, one-bowl chocolate mini cupcakes are 100% whole wheat, low in sugar and have no butter or oil - and they are super fudgy!
- 3/4 cup whole wheat flour (I use white whole wheat flour)
- 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 (I've used soy and skim - both work great)
- 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) and add to the batter. Fold 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.)
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.
|Amount Per Serving||As Served|
|Calories 53kcal Calories from fat 15|
|% Daily Value|
|Total Fat 2g||3%|
|Saturated Fat 1g||5%|
|Dietary Fiber 1g||4%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Disclaimer: This post contains affiliate links. If you purchase a product through an affiliate link, your cost will be the same but I receive a small commission. Your support is greatly appreciated!