Low calorie chocolate cupcakes
A delicious dessert for chocolate lovers. It's a great alternative to a store-bought cake, without those harmful ingredients.
A delicious Dessert for chocolate lovers. It is an excellent alternative for a store-bought cake, because it does not have harmful ingredients. You can add chopped nuts or dark chocolate chips if desired.
For the cupcakes:
80g unsweetened cocoa powder. 90 g of whole wheat white flour or gluten-free flour. 2 teaspoons of baking powder. ¼ teaspoon salt. 2 tablespoons coconut oil, melted and slightly cooled. 2 large eggs. 1 tablespoon vanilla extract. 60g natural Greek yogurt. 160 ml of maple syrup. 60 ml of almond milk. * *
For the frosting:
60g unsweetened cocoa powder. 120 ml of almond milk. 1 ½ teaspoon vanilla extract. 1/2 teaspoon sugar substitute (only if you are looking for a sweeter flavor)
Instructions
1.To prepare the cupcakes, preheat the oven to 180 ° C. While you prepare the container for the cupcakes, place paper liners on it and then spray them with oil. 2. In a medium bowl, whisk together the cocoa powder, flour, baking powder, and salt. In a separate bowl, mix the coconut oil, eggs and vanilla. Mix in the Greek yogurt, stirring until no large lumps remain. Add the maple syrup. When adding the flour mixture and the almond milk, you should alternate them little by little, starting and ending with the flour mixture, and stirring until incorporated.
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- Divide the dough between the prepared paper liners. Bake for 20-22 minutes or until centers feel firm to the touch and a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- To prepare the glaze, add the cocoa powder to a small bowl, pour the milk almonds, vanilla and stevia. Stir until completely combined. Spread on top of cooled cupcakes. Enjoy! I give you a super delicious and healthy recipe book so you can start your change today! Download it for FREE HERE **
