Berry Good Chocolate Cupcakes
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 108.5
- Total Fat: 5.9 g
- Cholesterol: 15.5 mg
- Sodium: 136.3 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 0.9 g
- Protein: 1.7 g
View full nutritional breakdown of Berry Good Chocolate Cupcakes calories by ingredient
Introduction
better than before :) better than before :)Number of Servings: 24
Ingredients
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BERRY GOOD CHOCOLATE CUPCAKES
* 3/4 cup granulated sugar
* 1/2 cup canola oil
* 2 large eggs (we like Eggland’s Best)
* 3/4 cup frozen wild blueberries, thawed (but not drained)
* 1/2 cup 1% low-fat milk
* 1 teaspoon vanilla extract
* 3/4 cup all-purpose flour
* 1/3 cup whole wheat flour
* 1/3 cup unsweetened cocoa powder, sifted
* 1½ teaspoons baking powder
* 1/4 teaspoon salt
* 1/4 cup mini semi-sweet chocolate chips
Directions
Makes 24 mini cupcakes
1. Preheat the oven to 350°F. Lightly oil or coat 24 mini muffin cups with nonstick cooking spray and set aside.
2. Place the sugar and oil in a large bowl and beat at medium speed until well blended, about 1 minute. Add the eggs, blueberries (and their juice), milk, and vanilla extract, and continue to beat on medium until the blueberries are broken up a bit and well incorporated, 1 more minute. Scrape down the sides of the bowl if necessary.
3. In a separate bowl, whisk together the all-purpose flour, whole wheat flour, cocoa powder, baking powder, and salt. At low speed, gradually beat the flour mixture into the liquid mixture until just combined. Stir in the chocolate chips.
4. Spoon the batter evenly into the prepared muffin cups, filling almost to the top. Bake for 15 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool for 5 minutes. Remove the cupcakes and cool completely before frosting. (Note: Depending on the size of your muffin cups, you may have some batter left over. Feel free to bake up a second small batch of cupcakes with any leftover batter).
Number of Servings: 24
Recipe submitted by SparkPeople user MAMASTEFF.
1. Preheat the oven to 350°F. Lightly oil or coat 24 mini muffin cups with nonstick cooking spray and set aside.
2. Place the sugar and oil in a large bowl and beat at medium speed until well blended, about 1 minute. Add the eggs, blueberries (and their juice), milk, and vanilla extract, and continue to beat on medium until the blueberries are broken up a bit and well incorporated, 1 more minute. Scrape down the sides of the bowl if necessary.
3. In a separate bowl, whisk together the all-purpose flour, whole wheat flour, cocoa powder, baking powder, and salt. At low speed, gradually beat the flour mixture into the liquid mixture until just combined. Stir in the chocolate chips.
4. Spoon the batter evenly into the prepared muffin cups, filling almost to the top. Bake for 15 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool for 5 minutes. Remove the cupcakes and cool completely before frosting. (Note: Depending on the size of your muffin cups, you may have some batter left over. Feel free to bake up a second small batch of cupcakes with any leftover batter).
Number of Servings: 24
Recipe submitted by SparkPeople user MAMASTEFF.