Low fat chocolate cupcakes

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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 171.0
  • Total Fat: 2.0 g
  • Cholesterol: 4.6 mg
  • Sodium: 208.1 mg
  • Total Carbs: 36.7 g
  • Dietary Fiber: 1.5 g
  • Protein: 3.4 g

View full nutritional breakdown of Low fat chocolate cupcakes calories by ingredient


Introduction

I took a regular Chocolate Cake recipe and swapped out some ingredients and made it a lot better for you, and it actually tastes great! I took a regular Chocolate Cake recipe and swapped out some ingredients and made it a lot better for you, and it actually tastes great!
Number of Servings: 30

Ingredients

    Egg substitute, liquid (Egg Beaters), 7 fl oz
    Salt, 1 tsp
    Vanilla Extract, 1 tsp
    Vanilla Extract, 1.50 tsp
    Applesauce, unsweetened, 1 cup
    Baking Powder, 0.50 tsp
    Baking Soda, 2 tsp
    Cocoa, dry powder, unsweetened, 1 cup
    Cocoa, dry powder, unsweetened, 2 tbsp
    Granulated Sugar, 2.50 cups
    Powdered Sugar, 2 cups, unsifted
    Flour, white, 2.75 cups
    Low fat cream cheese, 1 cup
    Water, Boiling, 2 cups

Tips

Bake in mini muffin pans to make smaller servings.


Directions

Serving Size: 24 Cupcakes
Preheat oven to 350 degrees F.
Use cupcake liners to line a muffin tin.
Stir together the 1 C. cocoa and boiling water and set aside to cool.
Sift together the flour, baking soda, salt, and baking powder and set aside.
In a large bowl, cream the applesauce, and 2.5 C. of granulated sugar.
Beat in the Egg Beaters, and add the 1.5 tsp of vanilla.
Alternating the cocoa mixture and the flour mixture mix into the egg mix.
Using an ice cream scoop, divide batter into baking cups.
Bake for 18-22 minutes.
FOR the ICING
Mix the 8oz of Low Fat Cream Cheese, 2 C. Confectioners' sugar, 1 tsp of vanilla and 2 Tbsp of cocoa powder.
Once the cupcakes are cooled ice and ENJOY!