Skinnybakers Healthy Chocolate Cupcakes Recipes

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners.
• Whisk together the cake flour, cocoa powder, granulated sugar, baking powder, baking soda and salt in the bowl of a stand mixer. Whisk together the buttermilk, coffee, oil, eggs and vanilla in a separate bowl.
• Pour half of the wet ingredients into the dry ingredients and beat on low speed just until combined. Scrape down the bowl then add the remaining wet ingredients and beat to combine. Scrape down the bowl and paddle. Increase the speed to medium and beat for a full minute.
• Fill the prepared cupcake tins 2/3 of the way full. Bake until a toothpick inserted in the center of each comes out clean and the top springs back when lightly pressed, 15 to 18 minutes.
• For the frosting: Melt the chocolate in a medium heatproof bowl set over simmering water in a medium saucepan. Remove from the simmering water and let it cool until room temperature, about 30 minutes.
• Beat the butter and salt in a large bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Reduce the speed to low, drizzle in the melted chocolate and beat until completely blended. Gradually beat in the confectioners' sugar, cocoa powder and vanilla. Increase the speed to high and beat until light and fluffy, about 2 minutes.
• Transfer the frosting to a pastry bag fitted with a large star tip. Decoratively pipe the frosting onto the cupcakes.

Steps:

• Preheat oven 350°F; place cupcake lining in pans.
• Sift flour, baking soda, and salt. Set aside.
• Melt semisweet chocolate chips in double boiler. Let cool slightly.
• Cream butter, applesauce, Splenda, sugar, brown sugar, and egg whites. Add melted chocolate chips. Mix well.
• Add flour mixture, vanilla ext., and milk.
• Pour in cupcake cases and bake for 25-35 minutes or do toothpick test to see if done.
• You can frost these cupcakes with whatever frosting you prefer. I suggest leaving the frosting out and serving it with some fat free cool whip -- Yumm!

Steps:

• 1. Preheat oven 350 degrees. Place cupcake cases in pans 2. Sift flour, baking soda, and salt. Set aside 3. Melt semisweet chocolate chips and coffee in double boiler. Let cool slightly. 4. Cream butter, applesauce, splenda, sugar, brown sugar, and eggwhites. Add melted chocolate chips. Mix well. 5. Add flour mixuture. Mix well. Add vanilla ext. Add milk slowly until well blended 6. Pour in cupcake cases and bake for 25-35 minutes or do toothpick test to see if done. 7. Serves 24. You can frost these cupcakes with whatever frosting you prefer. I suggest leaving the frosting out and serving it with some fat free cool whip...yumm!