100 Calorie Chocolate Cupcakes

Ok, so I know everyone is all about healthy eating at this time of year, and that’s great. I also ate waaaayy to much cheese and shortbread and chocolate over the holidays, and I’m also craving yummy, veggie-packed meals like smoothies and salads. But let’s be real – if I ate only healthy meals for the next few months, I’d lose it one day, eat all the cake, and turn into a cake monster. I believe that you should eat everything, just in moderation. I normally eat healthy most of the time, which means I can also enjoy desserts!

But these cupcakes are the perfect compromise. They’re chocolatey, moist, and delicious, but only 100 calories each! WHAT. I didn’t believe it was possible either. But these cupcakes are really tasty! They’re light and fluffy, moist and chocolately, and no one would EVER guess that they’re just 100 calories each (plus about 30 more for the frosting). They’re miracle cupcakes!

Recipe from Top with Cinnamon.

Makes 12.

Ingredients

Cupcakes

1/2 cup finely grated carrot

2 tbsp coconut oil, melted (or any neutral vegetable oil)

1 egg

1/2 cup plain Greek yogurt (you could also use 1/2 cup buttermilk)

1 cup minus 2 tbsp flour

1 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

1/2 cup sugar

1/2 cup cocoa powder

1/2 cup hot water

Chocolate Cream Cheese Frosting

1/2 cup icing sugar

1 1/2 tbsp cocoa powder

1 1/2 tbsp cream cheese

1-2 tsp milk

Directions

Preheat oven to 350 and line 12 muffin tins with liners. Set aside.

Wrap the finely grated carrot in paper towel and squeeze out as much liquid as you can over the sink. Put carrot in a medium bowl and add egg, oil, and yogurt. Stir until combined.

Add flour, baking powder, baking soda, salt, and cocoa powder, and stir until the mixture starts coming together. Add hot water and stir until it just comes together.

Use an ice cream scoop or a spoon to divide the batter evenly among muffin tins. Bake about 20 minutes, until a cake tester inserted in the centre of a cupcake comes out clean. Let cool.

While cupcakes cool, make frosting. Combine icing sugar, cocoa, cream cheese, and 1 tsp milk and stir until smooth. Add another teaspoon of milk if you need to thin the icing.

When cupcakes are cool, frost with about 2 tsp of frosting.

It’s time to have a dessert that you can enjoy and not totally ruin your new year’s healthy eating plan. (Unless you eat 7.) Dripping with chocolate cream cheese icing, you’d never guess these cupcakes are so light!

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