Healthy-ish Double Chocolate Cupcakes
Makes 1 1/2 cups batter to make 6 cupcakes
Servings: 6
Calories:
Ingredients
- FOR THE CUPCAKES
- 1 cup unbleached all-purpose flour
- ½ cup granulated sugar
- 2 tablespoons unsweetened cocoa
- 1/2 teaspoon baking soda
- pinch fine sea salt
- 1/3 cup water
- 1/4 cup unsweetened applesauce
- 1/4 cup low-fat buttermilk
- 1 teaspoon pure vanilla extract
- 1 large egg
- FOR THE FROSTING
- 2 tablespoons bittersweet chocolate chips about 1 ounce
- 4 ounces Neufchatel room temperature
- 2 tablespoons dark cocoa powder
- 2 tablespoons confectioner’s sugar
- 1 tablespoon warm water
Instructions
- Preheat the oven to 350°F. Line a regular muffin tin with baking cups. Set aside.
- To make the cake, combine the flour, granulated sugar, cocoa, baking soda, and salt in a bowl Add the water, buttermilk, vanilla, and eggs; mix well. Pour the batter into the prepared cups. Bake until the center springs back when lightly touched and the sides just start to pull away from the pan, about 13 minutes. Remove to a wire rack to cool.
- Meanwhile, prepare the frosting. Place the chips in a bowl and microwave in bursts until melted. Add the remaining ingredients. Stir with a spatula until smooth and creamy. (You can also use a handheld mixer, but if the cheese is warm enough you can certainly do it by hand.)
- Ice the cooled cupcakes with the frosting. Serve with a smile.