Health
Healthy Recipe: Chocolate Surprise Cupcakes
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By Rachel F. Johnson
Okay, so I’ve had this recipe for quite a while and I have to tell you, these are the best chocolate cupcakes I’ve ever had. You may be thinking, “So why has she had this recipe for so long and never put it in the newspaper?!” Well I’ll tell you! A lot of times people are hesitant to try new things, and I try to put in recipes that will appeal to all people, not just those who like to try weird stuff like me! However, since these cupcakes really are the most chocolaty, rich and decadent healthy dessert out there, I had to succumb and put the recipe in the paper! If you do try these, you have to do one thing: make the icing too! The icing is the perfect complement to the rich chocolate cupcake. Together, they are the ultimate chocolate dessert!
– 1 3/4 cup old fashioned oats
– 2/3 cup unsweetened cocoa powder
– 2 tsp. baking powder
– 1/2 tsp. baking soda
– 1/2 cup unsweetened applesauce
– 1/2 cup honey
– 2 tsp. vanilla extract
– 1 1/2 cups shredded zucchini
– 1/2 cup dark chocolate chips
Preheat oven to 350 and lightly oil a muffin tin with nonstick cooking spray. Set aside. In a blender, place all dry ingredients (the first 4 listed above) and pulse until oats reach the texture of flour. In a large mixing bowl, combine wet ingredients and mix well. Pour wet mixture over dry mixture and stir to combine. Next, stir in the dark chocolate chips.
For mini cupcakes (55 muffins at 35 kcal each):
Place 1 Tbsp. batter in each mini cupcake space & bake 7-9 minutes, until toothpick inserted comes out clean.
For regular cupcakes (18 cupcakes at 110 kcal each):
Place 3 Tbsp. batter in each cupcake space & bake 15-18 minutes, until toothpick inserted comes out clean.
Once cool to the touch, remove from pan and allow to cool to room temperature. Make the Chocolate Buttercream Frosting by simply creaming together 4 oz. Fat-Free Cream Cheese, ¼ cup room temperature butter, ½ tsp. vanilla extract, 1/3 cup honey and 1 Tbsp. cocoa powder in a standing or handheld mixture. Top each cupcake ½ Tbsp. (25 kcal) frosting and enjoy!
Note: They can be stored in the refrigerator in an airtight container for up to 5 days!
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