Moist Chocolate Expresso cupcake

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 95.1
  • Total Fat: 4.3 g
  • Cholesterol: 0.1 mg
  • Sodium: 120.5 mg
  • Total Carbs: 11.5 g
  • Dietary Fiber: 1.7 g
  • Protein: 4.0 g

View full nutritional breakdown of Moist Chocolate Expresso cupcake calories by ingredient
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Cupcake with no oil or butter. Can it come out moist? Yes, it can.
Cupcake with no oil or butter. Can it come out moist? Yes, it can.

Number of Servings: 20


    1/2 cup granulated sugar
    1/2 cup egg substitute
    1 smashed med banana
    1/2 teaspoon vanilla extract
    1 cup almond meal
    1/2 cup all-purpose flour
    1/2 cup unsweetened cocoa
    1 teaspoon baking soda
    1 teaspoon instant coffee granules
    1/2 teaspoon baking powder
    1/4 teaspoon salt
    1 cup fat-free Greek yogurt


Preheat oven to 350.
To prepare cupcakes, place the first 4 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes).
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through 1/4 teaspoon salt), stirring well with a whisk. Stir flour mixture into sugar mixture alternately with yogurt, beginning and ending with flour mixture; mix after each addition just until blended.
Place 16 paper muffin cup liners in muffin cups; spoon about 2 1/2 tablespoons batter into each cup. Bake at 350 for 18 minutes or until a wooden pick inserted in center of a cupcake comes out with moist crumbs attached (do not overbake). Remove cupcakes from pans; cool on a wire rack.

Serving Size: Makes 20 cupcakes

Number of Servings: 20

Recipe submitted by SparkPeople user ECHUCK.

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