Lower-Fat Deep Chocolate Cupcakes
- Number of Servings: 18
Ingredients
Granulated Sugar, 1.5 cup *Canola Oil, .3 cup Regular Coffee, 1.75 cup (8 fl oz) Cocoa, dry powder, unsweetened, .66 cup Mott's Applesauce, Natural (unsweetened), 4 oz snack cup, 111 grams Corn Starch, .25 cup Vanilla Extract, 1 tsp *almond extract, 1 tsp *Flour - Whole Wheat Pastry Flour (Bobs Red Mill), 2 cup Baking Soda, 1 tsp Baking Powder, 1.5 tsp Salt, 1 tsp
Preheat oven to 325.
Bring the coffee to a simmer in a saucepan. Turn down heat and whisk in the cocoa powder until it is dissolved. Remove from heat and set aside to bring to room temperature.
In a mixing bowl, whisk together the granulated sugar, canola oil, applesauce, and corn starch until the sugar and the corn starch are dissolved. Once the chocolate has cooled a bit mix that as well.
Sift in the flour, baking powder, baking soda, and salt. Beat until relatively smooth.
Pour the batter into the bundt pan and bake for 45 minutes.
Serving Size: 12
Bring the coffee to a simmer in a saucepan. Turn down heat and whisk in the cocoa powder until it is dissolved. Remove from heat and set aside to bring to room temperature.
In a mixing bowl, whisk together the granulated sugar, canola oil, applesauce, and corn starch until the sugar and the corn starch are dissolved. Once the chocolate has cooled a bit mix that as well.
Sift in the flour, baking powder, baking soda, and salt. Beat until relatively smooth.
Pour the batter into the bundt pan and bake for 45 minutes.
Serving Size: 12
Nutritional Info Amount Per Serving
- Calories: 163.3
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 240.8 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 2.9 g
- Protein: 2.4 g
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