Lower-Fat Deep Chocolate Cupcakes
Nutritional Info
- Servings Per Recipe: 18
- 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
View full nutritional breakdown of Lower-Fat Deep Chocolate Cupcakes calories by ingredient
Introduction
from Veganomicon from VeganomiconNumber of Servings: 18
Ingredients
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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
Directions
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
Member Ratings For This Recipe
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