Happy Chocolate Cupcake Day

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Believe it or not, today is international happy chocolate cupcake day. So if ever there was a reason to celebrate a Tuesday morning, we think this might be it.

But again, we know that while many people like to indulge, you also like to do it without the added guilt.

Well here is one healthy cupcake recipe you can whip up today and not feel as much guilt as the average cupcake would cause!

For the cupcakes:
230 grams of unsweetened cocoa powder
170 grams of all-purpose flour
2 tsp baking powder
¼ tsp salt
2 tbsp vegetable oil
2 eggs, room temperature
1 tbsp vanilla extract
170 grams granulated sugar
60 grams natural Greek yogurt
110 grams nonfat milk
For the icing:
230 grams unsweetened cocoa powder
120 grams honey or agave
2 tsp vanilla extract
8-10 tsp nonfat milk
  1. To prepare the cupcakes, preheat the oven to 180°C and place foil cupcake liners in 12 muffin cups. Lightly coat the liners with a non sticky cooking spray.
  2. In a medium bowl, whisk together the cocoa powder, flour, baking powder, and salt. In a separate bowl, whisk together the oil, eggs, and vanilla. Stir in the sugar and Greek yogurt, mixing until no large lumps remain. Alternate between adding the flour mixture and milk, beginning and ending with the flour, and stirring in each until just barely incorporated.
  3. Divide the batter between the prepared liners. Bake for 21 minutes. Cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.
  4. To prepare the icing, add the cocoa powder, honey or agave, vanilla, and 8 teaspoons of milk to a medium bowl. Stir until smooth. If the consistency is too thick, continue stirring in the remaining milk until the desired consistency is achieved. Spread on top of the cooled cupcakes.