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Skinny Chocolate Cupcakes
With Greek Yoghurt Chocolate Icing
Nuts
Vegetarian
Just 175 calories in these chocolate cupcakes with light chocolate icing. Tasting just as delicious and chocolatey as a full fat cupcake. I can hardly believe it myself!
When I calculated the calories of these wonderful skinny chocolate cupcakes I could hardly believe how low in calories they are for a triple chocolate cupcake! And they taste so amazing. Soft, gooey and chocolatey. There is no need to be making cupcakes full of refined sugar, flour and fat when you can make these!
One of my first posts here on just been baked was a super healthy chocolate muffin recipe. I felt like it was time for a new and improved version. I love the use of greek yoghurt in the recipe, it makes the cake so moist, however the use of whole wheat flour leaves it a little dense. So I have combined whole wheat flour with super light and fluffy coconut flour for the perfect balanced texture.
So what makes these skinny chocolate cupcakes lighter?
- No refined sugar – Natural and mild coconut sugar is used in place of refined white sugar. Along with natural honey.
- No refined white flour – A combination of healthy whole wheat and coconut flour is used in this recipe, both great for digestion, low in carbs and sugar. The reason behind this combination is I find whole wheat flour makes a much denser cake with a strong grainy flavour, and coconut flour can make cakes too light and mushy. A combination of the two makes a perfect texture, replicating the plain white flour we are used to.
- No fat – butter or oil is replaced with applesauce and fat free greek yoghurt for a much lighter version but not compromising on texture, moisture or flavour what so ever!
- Fat free yoghurt icing – The icing is made from fat free greek yoghurt, raw natural cocoa powder and a little honey. I have been thinking about how to make a light cupcake icing for so long and this very simple combination was a success! It tastes delicious, its light and its totally low in calories.
- Ingredients – to ensure these cupcakes are low in calories and sugar make sure you use natural, unsweetened ingredients wherever possible. I will link the brands I have used below:
Steps
|
1
Done
|
Pre heat the oven to 190°C fan/374°C/Gas 5 and spray a 12 hole muffin tray with oil. Do not fill with paper cases. |
|
2
Done
|
Dry IngredientsIn a large bowl sift together the whole wheat flour, coconut flour, cocoa powder, baking soda, baking powder and salt. Stir to distribute everything evenly. |
|
3
Done
|
Wet IngredientsIn a medium bowl mix together the applesauce, coconut sugar, honey, greek yoghurt, vanilla and eggs. |
|
4
Done
|
With a rubber spatular fold the wet ingredients into the dry ingredients. Be sure to combine everything well. |
|
5
Done
|
Fold in the chocolate chips |
|
6
Done
|
Evenly spoon the batter into the 12 tray holes, filling them almost to the top and put them in the oven for 18 - 20 minutes. Once cooked leave them to cool in the tray for a little while then ease them out of the tray with a spoon and allow to cool further on a wire rack. |
|
7
Done
|
To make the icingIn a medium bowl combine the yoghurt, cocoa powder and honey. Stir until fully combined. |
|
8
Done
|
Once the cakes are completely cooled, use a piping bag to ice your cupcakes. Grate a little dark chocolate on top if you fancy. |
Skinny Chocolate Cupcakes
With Greek Yoghurt Chocolate Icing
- Nuts
- Vegetarian
Just 175 calories in these chocolate cupcakes with light chocolate icing. Tasting just as delicious and chocolatey as a full fat cupcake. I can hardly believe it myself!
When I calculated the calories of these wonderful skinny chocolate cupcakes I could hardly believe how low in calories they are for a triple chocolate cupcake! And they taste so amazing. Soft, gooey and chocolatey. There is no need to be making cupcakes full of refined sugar, flour and fat when you can make these!
One of my first posts here on just been baked was a super healthy chocolate muffin recipe. I felt like it was time for a new and improved version. I love the use of greek yoghurt in the recipe, it makes the cake so moist, however the use of whole wheat flour leaves it a little dense. So I have combined whole wheat flour with super light and fluffy coconut flour for the perfect balanced texture.
So what makes these skinny chocolate cupcakes lighter?
- No refined sugar – Natural and mild coconut sugar is used in place of refined white sugar. Along with natural honey.
- No refined white flour – A combination of healthy whole wheat and coconut flour is used in this recipe, both great for digestion, low in carbs and sugar. The reason behind this combination is I find whole wheat flour makes a much denser cake with a strong grainy flavour, and coconut flour can make cakes too light and mushy. A combination of the two makes a perfect texture, replicating the plain white flour we are used to.
- No fat – butter or oil is replaced with applesauce and fat free greek yoghurt for a much lighter version but not compromising on texture, moisture or flavour what so ever!
- Fat free yoghurt icing – The icing is made from fat free greek yoghurt, raw natural cocoa powder and a little honey. I have been thinking about how to make a light cupcake icing for so long and this very simple combination was a success! It tastes delicious, its light and its totally low in calories.
- Ingredients – to ensure these cupcakes are low in calories and sugar make sure you use natural, unsweetened ingredients wherever possible. I will link the brands I have used below:
Steps
|
1
Done
|
Pre heat the oven to 190°C fan/374°C/Gas 5 and spray a 12 hole muffin tray with oil. Do not fill with paper cases. |
|
2
Done
|
Dry IngredientsIn a large bowl sift together the whole wheat flour, coconut flour, cocoa powder, baking soda, baking powder and salt. Stir to distribute everything evenly. |
|
3
Done
|
Wet IngredientsIn a medium bowl mix together the applesauce, coconut sugar, honey, greek yoghurt, vanilla and eggs. |
|
4
Done
|
With a rubber spatular fold the wet ingredients into the dry ingredients. Be sure to combine everything well. |
|
5
Done
|
Fold in the chocolate chips |
|
6
Done
|
Evenly spoon the batter into the 12 tray holes, filling them almost to the top and put them in the oven for 18 - 20 minutes. Once cooked leave them to cool in the tray for a little while then ease them out of the tray with a spoon and allow to cool further on a wire rack. |
|
7
Done
|
To make the icingIn a medium bowl combine the yoghurt, cocoa powder and honey. Stir until fully combined. |
|
8
Done
|
Once the cakes are completely cooled, use a piping bag to ice your cupcakes. Grate a little dark chocolate on top if you fancy. |
