Next time you crave something sweet, try these healthy chocolate cupcakes for 100 calories! They’re more wholesome than most desserts, made with applesauce as a fat replacement, super moist, tender, and even vegan!
….
Dear Universe,
I was sending you a pink bowed box with twelve moist and fudgy cupcakes nestled inside. Just a simple gift from one dear friend to another. I even hand wrote a note and tucked it inside to let you know that each bitty brownie cake is only 100 calories. And whole grain. And nonfat. And made from real, wholesome ingredients.
You’d have been downright smitten with me.
Unfortunately, I ate them all. One by one. Crumb after moist crumb.
I hope you’ll understand. What’s that saying about it being the thought that counts? Well, that.
Very truly yours,
Chocolate covered in Seattle
It is a rare occasion that I pull something from my oven that does not contain butter and a full week’s worth of sugar as recommended by USDA dietary guidelines. Because in my mind, if you can be mindful and eat just one of an ooey gooey, then there’s no reason not to push the limits of decadence and sweet splendor.
But sometimes it’s equally as splendid when those ooey gooeys are wholesome and light. When they feel good and taste good too.
Each of these cupcakes is moist, tender, soft crumbed, and plenty chocolatey. And unlike lots of healthy baking projects I’ve tried, these are ones I would serve to someone other than Daniel. Healthy yet fabulous enough to share with friends and strangers. They’re gently sweet and have a decidedly lighter texture than most of the non fat cake recipes I’ve tried.
And I may be mistaken… but I think that any calories saved in cake form should be spent in frosting? Someone tell me where I’m wrong.
I make these all the time for Daniel and I to have for a light dessert. I even took to freezing them (unfrosted), and then pulling one out on a casual Wednesday night, warming it in the microwave, and plopping a scoop of ice cream on top for a healthier brownie sundae.
Here is how you can have your cake and eat it too, all for 100 calories!
Healthy Chocolate Cupcakes for 100 Calories
Ingredients
- 1 cup nonfat or low fat milk dairy or nondairy
- 1 teaspoon apple cider vinegar
- 1 cup all purpose flour –OR- whole wheat pastry flour
- 1/3 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup packed light brown sugar
- 1/2 cup unsweetened apple sauce
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Line a standard 12 cup muffin tin with paper liners. Spritz them lightly with nonstick cooking spray.
- In a small bowl, stir together milk and vinegar. Set aside.
- In a medium bowl, whisk flour, cocoa powder, baking soda, baking powder and salt. Set aside.
- In a large bowl, combine brown sugar, applesauce, and vanilla. Pour in the now curdled milk and mix all ingredients well.
- Stir in dry ingredients until just combined. The batter will be thin and wet, similar to a runny pancake batter. Divide it evenly among the prepared muffin cups. Bake for about 18 minutes, until a toothpick inserted in the center of one comes out clean. Let cool for 10 minutes on a wire rack before removing to cool completely.
- Once the cupcakes are cool, top them with my favorite light and fluffy frosting: The Best Whipped Frosting
Everything about this post made me want to make them NOW and eat them NOW. They look great and love that they don’t seem to sacrifice taste.
Thanks Debbie!
Love your blog and these cupcakes look absolutely delicious! Could I persuade you to go back to using the larger font though? My eyes aren’t the best.
Hi Cassie! Sorry about the small font- I’ll switch back!
I will definitely be trying these out in the near future! Obviously they didn’t taste like 100 calories! Can’t wait to try this recipe.
These sound amazing!!! Only 100 calories?! Seems too good to be true :D
These look amazing! I think i’m going make them for my girlfriends for V-Day, but with red frosting, thanks for the recipe!
Ooo, super cute with red frosting I bet!
After the day I’ve had, I think I could devour the whole batch.
Amazing!
Those look delicious!
Thank you Matt!
You had me @ 100 calorie moist chocolate cupcake…lol…another one for the recipe book! BTW…the pics are amazing. What’s your secret for photographing food? Thanks!
Thanks Jeanne!! I always try to shoot with as much natural light as possible- mostly next to the big window in my living room. I also use the macro setting on my camera to get a really close, sharp image. I also find nothing more beautiful than a crisp, clean white plate. I like to let the food shine, you know? But honestly, I’m really not much of a photographer and I know very very little about how to do it! :)
those look delicious. My hubby is going on nutrisystem and this will be a great way to add a healthier treat to his plan. Thanks so much. Are they 100 calories before the frosting or after? also, have you ever had black bottom cupcakes? Just put a cheesecake type mix (light cream cheese, sugar, egg and choc chips) on top of the choc cupcake and bake. No need for frosting…devine!
Hey Peggy, These are 100 calories before frosting. And mmm, yes, black bottom cupcakes are deeelish!
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You are a genius. I love you.
Ok, Cupcake Activist, please maybe you can eilpaxn something to me. I’m an American (but now in France.) I’ve been making cupcakes ever since I can remember, my Mother taught Home Ec and, she taught me. Then all the years with 4-H, FHA, four years of High School Home Ec myself, working in Bakeries and my own restaurant. And three children, therefore, many, many cupcakes. So, we’re talking 45+ years. Meaning, I’m not Cupcake Challenged, I’ve got experience.WHY is it that just about every American cupcake I see of late, has the frosting/icing JUST in the centre? It doesn’t cover the entire cupcake. The ones above are prime examples. That just looks sloppy, unfinished, mean and slightly naked to me. The frosting/icing helps to seal in the moisture and prevents ‘hard edges’. Is it just some trend? I hate it.Moistness just requires a few science principles, some experimentation and attention to detail. Just Google it, for heaven’s sake, Twenty Five Main, it’s not rocket science.Thank you for allowing me my rant. :)Kind regards from France, Kitty(But, I’d really like to know why so many places do just the frosting/icing plopped in the middle…)
the good news is you’re allowed to put the frosting on however you want. weirdo.
It looks pretty, that’s why
This lady wasn’t insulting anyone but just giving her opinion/advise and asking a question. Was it necessary to insult her? I don’t think so. When writing on the Internet, I believe anyone should think of the reaction they would have in real life. Would you have called Kitty a weirdo for asking a genuine question if you were having this conversation face to face? To be franc, you are the one who is attracting negative attention from your answer.
C’mon folks! It’s obvious the original poster is setting herself up as an “authority” by listing all her experience with cupcakes AND THEN proceeds to judge someone else’s design by saying it looks “sloppy, unfinished, mean and slightly naked to me”. THIS is not opinion – THIS is a put down. plain and simple. She is writing in a very condescending way along with attributing this behavior to “Americans” (despite the fact that she says she IS American). She’s being judgemental and putting people’s design choices down. Why is it so hard for some people to realize they have been insulted?
In the long run, we’re talking about cupcakes, right? There should be nothing on here that that gives such a harsh opinion about anyone else’s design or choices. Live and let live…
I’m thinking that in this case…since Andi is all about trying to stay healthy while not depriving yourself…that the small amount of frosting may have something to do with the fact that you don’t need to completely slather a cupcake that has been intentionally made to be healthier with tons of sugar laden frosting. Moderation is best and that amount of frosting is more than sufficient. Making the comment about frosting on a site that is diet friendly is slightly perplexing. Common sense should have told you why. You won’t typically find this to be the case on a regular baking site. And I bake and decorate cakes professionally.
Yummm! No other words needed.
Fab-u-lous!
:-) Mandy
Yum-eee!
i am dying for one of these right now! yum! i love that you included the nutrient breakdown – thank you!
I’ll take two batches. Oh wait, this isn’t an ordering service. These look fabulous! I want them now.
AWE.SOME! I have to make this! I have been hearing about how fabulous that book is and now I have to try this! Looks so moist!
I’m always so nervous to bake with applesauce because I’m afraid it’ll turn into a big, dry, dense mess. But I trust you, so I’m going to have to make these! Lord knows I need more 100 calorie chocolate items in my diet. :)
This is insane. You are earning your blog title – I want to fly you to Chicago.
Thank you Chelsey!
These look amazing! And only 100 calories?!?! Awesome!
Oh my, looks wonderful! How did you get the frosting on so perfectly??
Hi Whitney! Thanks! I piped it on using a pastry bag and a Wilton #2D tip!
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Oh yes, the frosting is the best part!!!
Chocolate Cupcakes are THE BEST! Yours look beyond delicious! :)
Thank you Kat!!
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I love you. Really, I do. I love your words, I love your pictures, and I love most of your food. But I made these tonight in the hopes of surprising two co-workers tomorrow for their birthday….and perhaps it’s my lack of baking ability….but they didn’t taste very good. They were moist, but the flavor and sweetness was lacking. And the tops sunk after I took them out, even though I was oh-so-gentle with them.
I made the frosting to go with them, and I didn’t like the results either. And, like others reported, the frosting was trying to separate. But again, I am not good at baking…I’m good at cooking…so maybe it was user error.
All I know is that tomorrow I will take my little cups of disappointment to work and tell them that I truly hope it’s the thought that counts. And could someone go pick up a cake?
I just want to leave an additional comment about the cupcake and frosting recipes.
I went ahead and frosted the cupcakes and put them in a container and stored them in the frig overnight. I took them to work the next morning and put a note on the container that said, “These suck. Sorry!” (lol!) Anyway, people still wanted to try them and they said they weren’t that bad. In fact, my boss had two of them. And I had two of them, too. I still think the flavor needs something….not sure what…..but they are definitely the moistest little buggers, which is much better than eating a dry cupcake! I scraped the frosting off of my cupcakes because I’m trying to lose weight, but the residual frosting tasted okay. :) Some people commented that they were good, and some thought they were just okay…..so I think if a person is trying to watch what they eat and want a low calorie treat, this wouldn’t be a bad recipe to try. I had doubled the cupcake recipe and then I doubled the frosting recipe and I should not have doubled the frosting recipe. I had to throw out a TON of frosting. All that yummy butter in the trash. :(
And we didn’t go buy a cake to make up for it. :)
I love all of Isa Chandra’s cupcakes! I’m partial to her Vegan Mocha Chocolate Chip ones (http://www.thesecondlunch.com/2010/01/vegan-mocha-chip-muffins/). I had a vegan co-worker who made it difficult to keep healthy at work with all the phenomenal baking she did.
In regards to the previous commenter, Oh Noes! There are a couple of things that could go wrong flavor-wise, and I think the best fix is making sure that you have a really really good cocoa powder. This makes a *huge* difference. I’d try Valrhona or Scharffen Berger over the traditional Hershey’s in this case. (They also taste great with a sprinkle of cinnamon in the fall). If she is having trouble with falling muffins, it’s likely that the baking powder/soda is too old, or the type of dairy or non-dairy. I usually use almond milk with relative success.
Also, I made a batch of these tonight in NH as we batten down the hatches… I find that it is good to have cupcakes in times of distress. Hope you are having fun in NOLA, and travel safely!
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These were AWESOME.
I had been satisfying my sweet tooth with low fat ice cream treats, but have been craving some kind of baked yumminess. These whipped up in a flash, and they taste DIVINE. I couldn’t quite bring myself to make the frosting (too rich for my calorie watching at the moment), but I made some fresh whipped cream (low fat Cool Whip would work, too) for the top and gobbled it up. The 12 year old loved it, too.
THANK YOU ANDIE! These will be a waist-saving weapon in my arsenal for a long time to come.
These cupcakes look amazing! thank you for the recipe. But I have a question, can I replace the apple sauce with honey? and the brown sugar with artificial sugar?
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OMG.. only words.
These cupcakes are so freaken good! I mean it.
As someone whos tried A LOT of low cal, low fat dessert recipes… this is the best by far. So guilt free,I love it!
The best part is that, the next day their still so moist and delicious.. maybe even better than the first day! They pretty much taste like a gooey moist chocolate brownie. HEAVEN.
THANK YOU SO MUCH. Keep making more recipes just like this one!
Maybe even a low calorie, low fat vanilla cupcake in the near future?
:D
SO GOOD! I just recently lost 45 pounds and am trying to find ways to maintain it.. but still have a treat here and there! These are perfect. Love your blog, you’re such an inspiration! :)
Kayla – this is a low fat/cal vanilla cupcake recipe:
1 yellow or vanilla 18.25 box moist style cake mix
1 cup no sugar added applesauce
Preheat oven to 350
Use 1 vanilla cake mix & 1 cup no sugar applesauce.
Combine ingredients in large bowl and add 1cup water
Whisk thoroughly and line cupcake pans with paper liners lightly sprayed with Pam
Fill and bake till knife inserted in center comes out clean
(Refer to cake mix box for approximate bake times.
These are very moist and fluffy. Recipe courtesy of Hungry Girl.
Well, THESE are getting baked this weekend. Furnace is out (of course, because no one can come until Monday) so extra baking will be integral to keeping the house warm. Thanks for these, Andie, and thanks for continuing to be my biggest weight loss inspiration. :)
WOW!!! I was really unsure about these. I am SO glad I made them!!! these are AWESOME cupcakes! So moist and delicious! This recipe is a KEEPER!!! Thank you!
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I just made these today, and I was surprised at how good they were! I even used regular whole wheat flour since I couldn’t find the wheat pastry flour. I wasn’t expecting much after tasting the batter, but once baked they were awesome! My 3 year old helped me make them and he said they were the best cupcakes in the whole wide world! lol We also made your buffalo chicken rolls the other day and loved them too! I’m loving your blog, thank you for sharing!
Wow, this cupcake is absolutely amazing! I would have never imagined that a cupcake without oil, butter or eggs could taste this yummy!
I love the way you give us a step-by-step explanation of how to prepare each dish. Thank you so much for sharing this with everyone!
If you don’t mind, I shared this recipe in my blog :)
I’m excited to give these a shot! They look delicious, and hey, they’re healthy! But I do have a question, do I need to add apple cider vinegar, or can that be an option?
These are currently baking, and I’m super excited!! Thanks for the wonderful recipe!
someone mentioned a problem with the flavor.
a good trick with anything chocolate is to add a small amount 1/4-1/2 tsp. of espresso powder to the mix. You can’t really taste it – it just helps to amplify the chocolate.
Best cupcakes I’ve tasted! Thx a lot!
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I just made these using unsweetened almond milk and a Splenda brown sugar blend. Then I topped them with a low fat peanut butter cream cheese frosting. They turned out absolutely delicious! Thank you so much for this wonderful recipe! Love it!!!
Confession: I have made these so many times in the past 2 months that I now have the recipe memorized. And it fools all of my friends too! THANK YOU SO MUCH! I dress them up with different flavorings and additives too.
These look so good. Do mind if I shared this with your link on my site? http://www.igottatrythat.com
Thanks, Marcie
Do you have any suggestions for how to make these cupcakes either vanilla or cinnamon instead of chocolate?
OMG just made these tonight, sooooooooooo good. i sprinkled one with pomegranate seeds and it was so good! yum yum yum my diet just became so much better
Please reply this question right now! Don’t have time! So I want to make 25 of the cupcakes, i know that 12 times 2 is twice the ingredients in the batter, but I THINK you need to add a tablespoon to make 25, is it true? ANSWER!!!!!
I tried this recipe tonight but sadly most of the baked batter ended up in the liner.. when removed from the liner, my finished product was not neat at all..it appeared as if they never fully formed (or fully baked). I tried by cooking longer but the problem persisted. Can someone please tell me what I’m doing wrong??? Thank you!
OMG, these are wonderful! They are perfect when paired with the Best Whipped Frosting. Not too rich, just terribly delicious! Thank you!
I made these today. They were delicious! I made two batches. I used 40 calorie almond milk (it’s what I drink) and Splenda brown sugar blend. My kids usually don’t like my attempts at healthy low-fat desserts but they loved this.
I’ve made “buttermilk” often, but have never gotten it to curdle like your picture. I used 1% milk and apple cider vinegar. What could I be doing wrong and would the lack of curdling affect the taste or baking of these? Thanks for the great recipe!
So I randomly found this site and I’m not really a sweets person, because I don’t like extreme sweet or rich desserts but low fat/calorie desserts are actually the only way I can enjoy desserts as they tend to be much lighter and waaaaay less sweet. My boyfriend is on a diet and has a huge sweet tooth, he happened to be at the supermarket when I found this recipe so, along with the shrimp in spicy garlic sauce and green beans this shall be dessert tonight. THANK YOU SO MUCH FOR THIS.
Just wanted say since my previous post i have made these cupcakes at least ten times and i love them, i wait until they cool down but not all the way and i eat them with vanilla ice cream or mint chocolate chip ice cream. sooooo good!
Hi!
This recipe looks very interesting and I wish to try it here in India. Is there something I can replace the apple sauce with?
Thanks
Shruti
Thank you so much for this recipe. These cupcakes look delicious!
I think I’m in the minority here, but I am not a fan. They had a great texture, super moist, but very bland. :( I threw the entire batch away. I followed the instructions exactly and had high hopes for these. Maybe I will try again with the espresso as pp mentioned. I *need* a low calorie cupcake recipe!
I used Ghiradelli cocoa and used a bit more than 1/3 and they came out really chocolatey…maybe try that?
Okay, these literally do not taste Vegan at all…I could NOT stop eating these. And the best part? I ate 3 or 4 in a row but didn’t feel sick to my stomach like normal cupcakes would have done to me. Sharing this recipe with everyone I know!!!!
Really surprised to try and succeed in a non-butter and non-egg chocolate muffin. I was wondering how could I make the muffin less gooey and make it softer? Is it ok if I use red wine vinegar instead of Apple vinegar?
Hi! I just wanted to say that these are the best low calorie chocolate muffins i ever ate! They are so light and moist and very delicious. I made few changes and they still came out perfect! I used skim milk with apple cider vinegar, use 1/2 cup dark brown sugar and also added 1/4 cup semi sweet chocolate chips to half the batter (to see how it would taste as a chocolate chocolate chip muffin and they were yummy). Next time i bake this i’ll add some walnuts. Thanks for sharing this wonderful recipe!
I just this made this n mine came out sponge like … wat did i do wrong?
I’ve made this recipe so many times, I have it completely memorized! And NO ONE ever knows it’s vegan!! I nominated you for a Super Sweet Blogging Award. The rules are here: http://xtinaluvspink.wordpress.com/2013/01/13/and-the-award-goes-to/ I hope you choose to participate. Happy baking!
The texture was excellent; the best I’ve ever seen for a cupcake/muffin without any butter or margarine. It was moist yet soft and spongy.
However, it was very bland -so i added 1/4 cup chocolate chips which helped alot. Thank-you for the great recipe.
These cured me of my chocolate craving. Per other comments, I added a teaspoon of espresso powder and a 1/4 cup of mini chips. It surprising didnt take that many. Upped the 100 calories per muffin, but sometimes you have to take some tradeoffs .The texture was also excellent.
I made a batch of these for Valentine’s Day. It was my first time using applesauce instead of oil. They’re a little dense but super moist and yummy. I made them as a trial run before a party tomorrow night. I think I’ll take the tip about adding more cocoa powder. And coat the sides of the muffin liners as well as the bottom.
Thanks Andie. :) I wish I had ice cream so I could try a cupcake sundae.
These are awesome!! Thanks for the recipe!!
kinda mushy but good chocolate flavor.also had to bake them alot longer than 18 minutes
any way i can make these same cupcakes but vanilla?
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I attempted to make these cupcakes tonight. I substituted almond flour for the all-purpose white flour and almond-coconut milk instead of regular milk. I excitedly put them in the oven, at 375 degrees and set the timer for 15 minutes. My result was a big, gloppy mess that overflowed the muffin tin and dripped all over the bottom of my oven. The batter wasn’t even the slightest bit cooked, either. All in all, a bit of a disappointment.
Yesterday, for my birthday I made those chocolate cupcakes and they were superb!! So moist and rich with so little calorie. Thank you for this wonderful recipe! It is a very simple recipe but very efficient. I couldn’t believe how moist and tasty they were! I made a very low fat cream cheese frosting with only 50g of icing sugar and some orange rind and essential sweet orange oil. It was superb. A total of 150 calories for those cupcakes + frosting. What a treat!
My husbands loves black forests and I was thinking of making this batter for his birthday cake. Any suggestions or tips as for cooking time?
As for the people who fail a recipe because they change all ingredients but blame it on the original recipe! LOL!
Oh dear god I just made these and I’m almost convinced they have more than 100 calories when eaten! They’re just too good! Thanks for sharing this recipe. I’m certainly going to become a regular!!!
Thx so much for this recipe. Im looking forward to trying it out. I live in Bali and im not able to locate the apple cider vinegar. Is there something else i can use in its place?
Hi Donna,
Try fresh lemon juice in place of the vinegar!
Andie
Thank you Andie you’re a legend. I made these yesterday for my teenage sons to take to school as a sweet snack. They loved them and i now have a freezer full of them :-) ps thx for your quick reply.
this is sooooooooo yummie!!! tried it today and loved it, very moist inside. For the frosting: I`d took a low fat cream, added 2 tbsp PB2, 1 tbsp sugar and mixed it up until it gets stiff. This was a perfect match, it tasted like a heavy peanut butter frosting, but it wasn`t. :)
by the way, your site is great! i`m always watching for some low fat recipes and i get some from your site i really love!
greetings from beautiful switzerland :)
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I am looking for healthy cupcakes to make for the birthday of a little girl with weight struggles. I wanted her to have something delicious but something that wouldn’t contribute to the bad habits her parents are working to break. I came across your blog in my search. :) Thank you for sharing this, I will be using your recipe. I will also be posting it on my own blog soon, and will give you link love. Glad to have found you, and nice to “meet” you! :)
So good! Thank you! I got so many compliments! One thing I would recommend is not to spray the cupcake liner with Pam-like spray because it made mine all loose and such. Other than that it was great! :)
My milk didn’t curdle. I used 1% and let is
Sit for over 30 min waiting? Help
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Thank you for such a wonderful recipe…my 3 yr old son(much like me) is nuts abt chocolate so imagine my delight when I stumbled upon this recipe! Very happy to report that the cupcakes were fabulous….so much so that they didn’t survive the weekend. And I didn’t feel guilty about giving them to my son since the ingredients were fairly wholesome. I typically don’t give I’m too much sugar but c’mon brown sugar is doable right..? ESP to see those eyes light up and for those sticky, chocloatey thank you kisses..:-)
In fact we had a play date and his friend, a very tough customer, actually licked his bowl clean…well done with that recipe. It is now officially kid and mom approved..:-)
I needed a chocolate cupcake recipe for my little girl’s 4th birthday party at school. I don’t like giving her really sugary foods, and there are some kids with egg and nut allergies there, so I thought I’d try these out. I’ve never much liked the flavor of baked goods that substitute applesauce for butter, but this time, it really worked! I used skim milk, regular ‘ol Nestle baking chocolate, and poked a few chocolate chips into each cupcake before baking. I also sliiiiightly underbaked them ( toothpick wasn’t completely crumb-free). I doubled the recipe and actually had enough for 36 cupcakes that came about level with the cupcake liner (I used an ice cream scoop to portion out the batter). I topped them with a strawberry cream cheese frosting. Even after being refrigerated overnight, these cupcakes were nice and moist and chocolatey. I personally like my desserts really rich and sweet, and I was surprised at how much I liked these. This recipe is going into my recipe collection ASAP!
Oh wow these look amazing!! Would almond milk work instead of milk?
Kristine – ive made it with almond milk and the cupcakes come out much better than with regular milk (granted i usually have only 2% at home so almond milk is the go to choice).
These are so delicious that I’m planning to throw in a few mini chocolate morsels, add a little vanilla buttercream, and serve them at my daughter’s upcoming birthday party. I made a test batch for breakfast on Valentine’s day, and they’re already gone!
I just put a half marshmallow on each one and put on broil for 20 seconds
ok..so i had to jump back on and let everyone know that i’ve now made these cupcakes 4 times now and they are a hit every.single.time!!!
i also put a marshmallow on top for a few seconds …..my little boy inhaled them!!!
also, i’ve made them with almond milk and regular milk….almond milk works better for sure.
thank you andie for putting this recipe on. seriously…today my son wanted to have cupcakes for breakfast…and i didnt have to say no…:-)))
could you post or point me to some recipes of healthy, savory cupcakes for lunch for little people?
thanks so much!
sonya
One of my friends is a very devout vegan, so these cupcakes made her insanely happy! They always turn out so well, and having leftover applesauce is always a plus ;)
First time I made these cupcakes, the batter was a bit too watery, so when I’m using almond milk (sidenote: making these with chocolate almond milk is probably the best idea I’ve ever had), I usually add a tablespoon of cocoa powder. When I made these for my friends, who’s allergic to almonds, I decided to go on a whim and use soy creamer. Turned out great! Didn’t have to add any extra cocoa powder to thicken the batter, and the cupcakes were very creamy. Love how versatile this recipe is, and how guiltlessly delectable! :)
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This may sound dumb, but can you ‘taste’ the applesauce? Like, does the applesauce make the cupcakes taste like apples? (sorry I’m new to this vegan thing haha)
Not a dumb question! No, you cannot taste the applesauce and there’s no “appley” flavor, really. If anything, it just gives them a very moist texture.
These cupcakes are delicious! I made them for my friend’s baby shower and she loved them!
I made these cupcakes with the full cup of whole wheat flour and they were still really good!
I altered the above recipe for my wife and added a few more ingredients
she is dairy and soy intolerant and the cocoa slows her digestion down
so even though the above recipe is great
thought I would alter it to avoid the cocoa and see what I came up with
They result was very moreish
here is my tweaked version
these are the differences to the original
1 cup almond milk
1 cup plain flour
1/4 cup cornflour
3/4 cup packed dark brown sugar
1/2 tsp ginger
1/2 tsp cinnamon
pinch of nutmeg
1 tsp golden syrup
not sure how it would effect the calorie count
hope you like
Ello! Can i enquire if it is ok to use cold milk?
Hi Regine! Yes, cold milk (dairy or nondairy) works just fine!
Andie
I used soy milk and doubled the recipe they came out very light and not very moist
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Hey,i just made these cupcakes and they turned out so delicious and moist.I even substitute the sugar with calorie-free sweetener and they came up around 65 calories per cupcake which is great and totally guilt free.Thank you so much for the recipe xoxo
Recipe is delicious! It turned out perfect! Thank you so much for this recipe
Is there any other substitute for sugar free apple sauce? I can’t find it at my supermarket! Thanks!
Hi Maddie! You can probably substitute the same amount of mashed banana!
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Hi! I know this recipe was posted a while ago but it is my “go-to”! I was wondering if I can omit the chocolate in order to just make it a vanilla cupcake?
Hey do you think vanilla flavored almond milk would be a good substitute?
Hi! Do you think this would work for layered cakes? Thanks!
I absolutely love cupcakes! I honestly cannot believe that these are 100 calories because they certainly don’t taste like it! I used soy milk (which is non-fat) so it was just a slight difference but I dint think that that would effect her calorie count to much. Thanks Andie Mitchell for this amazing recipe! Will definitely be baking this again!
I have made those cupcakes for over 10 years now and I still love them. I always come back to them. It’s the perfect recipe and they are so moist! I love the cream cheese frosting too. And I am NOT a fan of cupcakes. I was actually thinking if I could make a cake with this recipe? Have you tried this out?