Kitchen notes · a little help before you start

Healthier Chocolate Cupcakes

Name: Healthier Chocolate Cupcakes
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 14
Ingredients: 1 cup unsweetened almond milk (Source: 1 cup unsweetened almond milk); 1 each egg (large) (Source: 1 egg (large)); ¾ cup light brown sugar (packed) (Source: ¾ cup light brown sugar (packed)); ½ cup nonfat Greek yogurt (Source: ½ cup nonfat Greek yogurt); 1 teaspoon vanilla extract (Source: 1 teaspoon vanilla extract); 2 tablespoons coconut oil (melted) (Source: 2 tablespoons coconut oil (melted)); ½ cup all-purpose flour (Source: ½ cup all-purpose flour); ½ cup white whole wheat flour (Source: ½ cup white whole wheat flour); ⅓ cup unsweetened dark cocoa powder (Source: ⅓ cup unsweetened dark cocoa powder); ¾ teaspoon baking soda (Source: ¾ teaspoon baking soda); ½ teaspoon baking powder (Source: ½ teaspoon baking powder); 1 cup heavy whipping cream (Source: 1 cup heavy whipping cream); 2 tablespoons honey (Source: 2 tablespoons honey)

Healthier Chocolate Cupcakes is made with unsweetened almond milk, egg, and light brown sugar.

Prep: 10 min
Cook: 18 min
Total: 28 min
Original yield: Serves 14
Ingredients: 13 listed

Make it part of your week

Estimating…

DessertsAmericanPrep: 15 minutes or lessTotal: 30 minutes or less

Recipe categories & planning details

Meal type: Desserts
Cuisine: American
Preparation & total time: Prep: 15 minutes or less · Total: 30 minutes or less

A few quick notes

1. Preheat as directed

Have the oven at the specified temperature for its cooking step.

2. Prepare the first additions

Set out the ingredients needed for the first cooking step.

3. Watch the whipping texture

Use the texture check in the whipping instruction.

Get to know the ingredients

unsweetened almond milk

In the method: First, preheat your oven to 350ºF and line a cupcake tin with cupcake liners.

egg (large)

In the method: First, preheat your oven to 350ºF and line a cupcake tin with cupcake liners.

light brown sugar (packed)

In the method: Next, in a large bowl, cream brown sugar and coconut oil with a hand mixer.

The last little job

Finish as directed

Frost right before serving (as it is dairy!).

A few questions you might have

What should I prepare first?

Set out the oven. Start with this step: First, preheat your oven to 350ºF and line a cupcake tin with cupcake liners.

Which preparation step should I plan for?

Have the oven at the specified temperature for its cooking step.

What happens at the end?

Frost right before serving (as it is dairy!).

How do I plan the ingredient amounts?

This version serves 14. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.

Additional recipe notes

*This cupcake is not a SUPER sweet dessert. If you’d like it more sweet, I suggest adding more honey to the frosting and keeping the cupcake recipe as is! *The nutrition information is for the cupcake only and does not include the frosting. *Frost cupcakes right before serving.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: fitfoodiefinds.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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