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The World’s Healthiest Chocolate Cupcakes

Filed Under: Cakes and Cupcakes, Chocolate, Cocoa Powder, Coconut Flour, Desserts, Eggs/Egg Whites/Egg Replacer, Gluten Free, Grain Free, Low Carb, Paleo, Pumpkin, Recipe Makeover, Recipes, Sugar Free, Under 50, Vegan

By 35 Comments Jump to Recipe

Hey look! I baked you cake.

Well deserved cake, I might add. Once again, you have touched my heart in one of the best ways possible. Your comments on my last post were yet another testament to what wonderful people you are, and how fortunate I am to be surrounded by you. I’m starting to sound like a broken record, I know, but you guys are just so great!

Okay, so back to the cake. When you sink your teeth into one of these rich and dense chocolatey hunks of paradise, the last thing on your mind is the fact that they happen to be grain free, gluten free, low carb, oil free, low fat, sugar free, and can be made vegan.

Oh, and they’re only 45 calories each.  But let’s keep that between you and me, ‘kay?

So go ahead. Indulge. Lick the bowl. Spoon the icing into that deserving mouth of yours.

Just don’t be surprised when, even after you ate half the batch, that your skinny jeans are still loose.

Guilt free goodness, where have you been all my life?

Hey, remember that healthiest chocolate cake I made way back when? I was just kidding. These are healthier. The healthiest, actually. And more delicious.

Luckily, I’m all about improvement here.

The World’s Healthiest Chocolate Cupcakes

I think my absolute favorite way to enjoy is under a mound of melting Arctic Zero and little Almost Calorie Caramel. (I mean, did you see that last picture?)  Guilt free caramel cupcake sundae? What more could one want from life? Just FYI, I freeze these cupcakes and microwave them individually when I want to eat one (at least every day). 

Adapted from my Chocolate Protein Donuts and Smoothie Girl Eats Too

Makes 9 iced cupcakes at only about 45 calories each

Ingredients

1/2 cup coconut flours

1/4 cup unsweetened cocoa powder

2 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon stevia (you can use more or less depending on how sweet you want the cupcakes)

1/2 teaspoon cinnamon

1 cup canned pumpkin

8 egg whites (or 4 Tablespoons of egg replacer mixed with 1 cup of water, for a vegan version.)

Directions

Preheat oven to 350° F.

In a medium bowl combine coconut flour, cocoa powder, baking powder, salt, and cinnamon. Add the egg whites andpumpkin, and mix well, making sure there are no dry pockets left. (This may take a few minutes of stirring.) Line nine cups of a muffin tin with paper liners, scoop 1/4 cup of the batter into each one, and smooth the tops with a spoon. Bake in the oven at 350F for 20-25 minutes, or until a toothpick inserted into the center of one comes out clean.

Meanwhile, thin out the remaining batter with your milk of choice, until you reach a glaze-like consistency.  Once they’ve baked, cool the cupcakes completely, and ice with the glaze. Serve warm with some Greek yogurt for the ultimate breakfast, or with some Arctic Zero for a mouth-watering snack or dessert.

Or you can do all three. You deserve it.

Enjoy!

-Kelly M.

 

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Comments

    • Thanks for the question! I imagine it would work, but I'm not sure because I have not done it myself. If you give it a try, can you let me know? Thanks a bunch, and I hope you have a lovely day!
      Reply

  6. I made these this morning... Delish! They're really moist, and super filling :D Yummy. Topped mine with fat-free cream cheese icing, and I think the next batch will be enjoyed with chocolate tofu frosting (sounds gross, but is somehow gorgeous. And by somehow, I mean because it contains lots of chocolate).
    Reply

    • Thank you so much for trying these, and I am so thrilled you liked them. I just got a report of them not turning out, so you really made my day. And tofu frosting doesn't sound gross at all! But, you know, the chocolate doesn't hurt either. ;)
      Reply

      • Thanks for creating them ;D I'm sorry to hear that they didn't turn out right, I'm glad I was lucky enough to have them be so tasty. I added two tablespoons of brown sugar to mine, perhaps this helped "stabilise" them in some way? Regardless, they were gorgeous! Haha, the chocolate part of the frosting is the optimal part. I like your style.
        Reply

  8. Have made these a few times now - the trick for me was definitely to use a whisk when mixing the eggs and pumpkin so they're smoothly combined :D Do you have any idea if I could use low fat greek yoghurt or soy yoghurt in place of the pumpkin puree, or is there something else you think might work well? Applesauce? Pumpkin puree isn't quite so freely available in the UK (boo).
    Reply

  9. I'm not a vegetarian but a low-carber looking for a healthy snack using coconut flour. I made these using 4 whole eggs instead of the 8 egg whites. I thought the first batch I made was a little dry, so the second time I added about 1 Tablespoon of coconut oil. This batch is moister, and very yummy! Delicious also with some Walden Farms caramel syrup drizzled on top. Thanks for a great recipe, I will be making these often.
    Reply

  10. Has anyone tried this with banana instead of pumpkin? We recently moved to Berlin and it´s quite hard finding canned pumpkin in the store...
    Reply

  11. Hi there Kelly!! I made this scrumptious guilt free beauties today! Omgosh you are a star, I'm so glad I found your site! I'm coeliac and always watching my food intake( calorie wise and gluten friendly of course) as I do luvvvvv my tucker!! But your recipes allow a bit of living on the wild side too! Heehee....I made mine with mashed steamed pumpkin ( we do not have canned pumpkin here in Australia, not that I have seen anyway) & 5 teaspoons of Natvia Stevia granulated. It was moist and gorgeous with the 'frosting' and I served it up with chia yoghurt on the side. A perfect dessert! I am going to work my way through your recipes! Will update you as I go! Thanks again :)
    Reply

    • Yes, keep us updated! If you are a big pumpkin fan, you should definitely check out our healthy pumpkin cheesecake recipe! It's only 75 calories per slice, and it would taste amazing with fresh pumpkin. ;)
      Reply

  12. This looks great! I don't have coconut flour - how would I change the recipe to use wheat flour? I know there's some difference not only in flour amounts but also liquids
    Reply

  13. Hi Kelly! I'm just wondering, in recipes that we don't use from you but if we were to substitute stevia extract for sugar in a cake or something, would we have to add other ingredients to keep the texture/consistency the same? I'm new to this!! Thanks
    Reply

  14. Hi, i'm so gonna try making these!! There is just one tiny problem.. you can't get canned pumpkin in Denmark..(i'm Danish) Is it possible to make it without the pumpkin?
    Reply

  15. Hey, I don't know what I'm doing wrong but every time I try to make a recipe with coconut flour (pancakes, these cakes, the all for one cakes) it never seems to cook and just stays like a dough! Heeeeelp :(
    Reply

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  1. [...] The World's Healthiest Chocolate Cupcakes Hey look! I baked you cake. Well deserved cake, I might add. Once again, you have touched my heart in one of the best ways possible. Your comments on my last post were yet another testament to what wonderful people you. When you sink your teeth into one of these rich and dense chocolatey hunks of paradise, the last thing on your mind is the fact that they happen to be grain free, gluten free, low carb, oil free, low fat, sugar free, and can be made vegan. Oh, and . [...]
    Reply

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