Healthy Chocolate Cupcakes Recipe

Introduction

These healthy chocolate cupcakes offer a rich, deep chocolate flavor without the guilt. Using wholesome ingredients like coconut sugar and applesauce, they’re moist, tender, and perfect for any occasion. Whether you want a quick treat or a healthier dessert option, these cupcakes deliver deliciousness in every bite.

Ingredients

• 1 cup flour (120g) (For low carb: Keto Chocolate Cupcakes)
• 1/4 cup unsweetened cocoa powder
• 2 tbsp Dutch cocoa powder (or additional unsweetened cocoa powder)
• 1 cup coconut sugar (or xylitol)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup water
• 1/2 cup applesauce (or mashed banana)
• 1/4 cup coconut oil (or additional water)
• 2 tsp pure vanilla extract
• 1 tsp apple cider vinegar

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and grease or line a cupcake tin with paper liners.
2. Step 2: In a mixing bowl, stir together the flour, unsweetened cocoa powder, Dutch cocoa powder, coconut sugar, baking soda, and salt until well combined.
3. Step 3: Add the water, applesauce, coconut oil, vanilla extract, and apple cider vinegar to the dry ingredients. Stir until a smooth batter forms.
4. Step 4: Portion the batter into the prepared cupcake tin, filling each cup about two-thirds full.
5. Step 5: Bake for 20 minutes or until a toothpick inserted into the center comes out mostly clean.
6. Step 6: Remove from oven and let the cupcakes cool completely before frosting or enjoying them plain.

Tips & Variations

• Use spelt flour for a nutty flavor, or substitute with oat flour, white flour, or gluten-free all-purpose flour for different textures.
• Replace applesauce with mashed banana for added sweetness and moisture.
• For low-fat cupcakes, cover loosely and let them sit overnight on the counter—the texture and flavor improve, and liners peel off easily.
• Swap coconut sugar for xylitol as a low-glycemic alternative.

Storage

Store cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, freeze unfrosted cupcakes in a sealed container for up to 2 months. Thaw at room temperature before serving. If frosted, refrigerate and consume within 2 days. To refresh, warm slightly in the microwave for a soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of coconut sugar?

Yes, you can substitute regular granulated sugar, but coconut sugar adds a deeper, caramel-like flavor and has a lower glycemic index.

Are these cupcakes gluten-free?

The recipe is not gluten-free if using wheat-based flour. To make them gluten-free, use a gluten-free all-purpose flour blend instead of regular or spelt flour.

Healthy Chocolate Cupcakes Recipe

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★★★★★

4.8 from 87 reviews

These Healthy Chocolate Cupcakes are a delicious and nutritious twist on classic chocolate cupcakes, made with wholesome ingredients like coconut sugar, applesauce, and coconut oil. Perfect for those seeking a healthier dessert option without sacrificing flavor, these cupcakes are moist, rich, and can be easily customized to fit low-carb or gluten-free diets.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup flour (120g) (Use spelt flour, oat flour, white flour, or gluten-free all-purpose flour)
• 1/4 cup unsweetened cocoa powder
• 2 tbsp Dutch cocoa powder (or additional unsweetened cocoa powder)
• 1 cup coconut sugar (or xylitol)
• 1/2 tsp baking soda
• 1/2 tsp salt

Wet Ingredients

• 1/2 cup water
• 1/2 cup applesauce (or mashed banana)
• 1/4 cup coconut oil (or additional water)
• 2 tsp pure vanilla extract
• 1 tsp apple cider vinegar

Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C) and prepare a cupcake tin by greasing it or lining it with cupcake liners.
2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, unsweetened cocoa powder, Dutch cocoa powder, coconut sugar, baking soda, and salt. Stir thoroughly to blend all dry components evenly.
3. Add Wet Ingredients: Pour in the water, applesauce, coconut oil, vanilla extract, and apple cider vinegar into the dry mixture. Stir gently until the batter is smooth and combined, ensuring no lumps remain.
4. Fill Cupcake Tin: Evenly portion the batter into the prepared cupcake tin, filling each cup about two-thirds full to allow space for rising.
5. Bake: Place the tin in the preheated oven and bake for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out mostly clean.
6. Cool: Remove the cupcakes from the oven and allow them to cool completely in the tin before removing.
7. Optional Rest: For improved texture and flavor, loosely cover the cupcakes and let them sit overnight at room temperature. This also helps the cupcake liners peel off more easily.
8. Serve: Frost the cupcakes if desired or enjoy them unfrosted for a wholesome treat.

Notes

• Spelt flour is recommended for the best texture, but oat flour, white flour, or gluten-free flour can be used as alternatives.
• For a low-carb option, substitute the flour with almond flour or a keto-friendly flour blend.
• Using applesauce instead of oil or butter reduces fat and adds natural sweetness and moisture.
• Letting the cupcakes rest overnight enhances their taste and makes the liners easier to remove.
• These cupcakes are naturally dairy-free and can be made vegan by ensuring the vanilla extract and other ingredients meet vegan standards.

Keywords: Healthy chocolate cupcakes, low-fat cupcakes, dairy-free cupcakes, vegan chocolate cupcakes, coconut sugar cupcakes, applesauce cupcakes