Oh My Goodness Yummy Very Low Cal Chocolate Cupcakes Food

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LOW FAT CHOCOLATE CUPCAKES



Low Fat Chocolate Cupcakes image

Fantastic! I dislike chocolate, but I love this desert! Every place I've taken them, I'm had rave reviews, and requests for more!

Provided by AltB8878

Categories     Dessert

Time 35m

Yield 24 delicous cupcakes, 24 serving(s)

Number Of Ingredients 9

3 cups of soft wheat flour (no all purpose, whole wheat works too)
1 1/2 cups unbleached cane sugar
1/2 cup best cocoa powder (Honestly, Hershey's is great)
2 teaspoons baking soda
1 teaspoon salt
10 tablespoons oil (anything BUT olive oil)
2 tablespoons white vinegar
2 teaspoons vanilla
2 1/2 cups water

Steps:

  • Preheat oven to 350°F Line 2 12-cup muffin tin with cupcake liners; set aside.
  • In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, mix together oil, vinegar, vanilla, and water until well combined. Add flour mixture to the mixer and mix until smooth, scraping down the sides of the bowl with a spatula as necessary. Batter should look and feel more watery than normal cake batters.
  • Pour batter into prepared muffin tin, filling each cup 1/2 to 3/4 full. Transfer to oven and bake, rotating pan halfway through cooking, until a cake tester inserted into the center of one of the cupcakes comes out clean, 20 to 25 minutes.
  • Immediately remove cupcakes from muffin tin and transfer to a wire rack. Let cool completely before frosting.

YUMMY CHOCOLATE CUPCAKES



Yummy Chocolate Cupcakes image

This is the perfect chocolate cupcake recipe. I love them because there moist and not dense. Top them with any kind of frosting and toppings you want, one of my favorites is these cupcakes topped with cream cheese frosting and shredded coconut.

Provided by Cupcake-Princess

Categories     Dessert

Time 40m

Yield 12 cupcakes

Number Of Ingredients 11

1 cup all-purpose flour
6 tablespoons unsweetened cocoa powder
1 cup sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 pinch salt
1/4 cup butter, melted and cooled
1 egg
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup boiling water

Steps:

  • Preheat oven to 350 degrees. Line a cupcake pan with 12 paper baking cups. Set aside.
  • In a large mixing bowl stir together flour, cocoa, sugar, baking powder, baking soda, and salt. Add butter, egg, milk, and vanilla. Using an electric mixer on medium speed, beat until well blended. Add water and beat until combined.
  • Divide batter between baking cups. Bake until toothpick inserted into the center comes out clean, about 25 minutes. Cool in pan for 10 minutes. Transfer cupcakes to cooling racks to cool completley.

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